Stuffed Baby Portabello Mushrooms
Stuffed Baby Portabello Mushrooms

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, stuffed baby portabello mushrooms. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Stuffed Baby Portabello Mushrooms is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Stuffed Baby Portabello Mushrooms is something which I have loved my entire life. They’re fine and they look wonderful.

Wipe the outside of the mushrooms with a damp cloth to remove any dirt or grit. Pull out the stem of the mushrooms with a melon baller and remove the gills of the mushroom, being careful to not pierce the flesh. Includes baby portobello mushrooms, feta cheese, cream cheese, roasted red peppers, yellow onion, fresh tomatoes, basil, garlic, panko breadcrumbs, grated parmesan cheese, salt, cracked black pepper, olive oil.

To get started with this particular recipe, we must prepare a few ingredients. You can have stuffed baby portabello mushrooms using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Baby Portabello Mushrooms:
  1. Prepare 1 packages baby portabello mushrooms
  2. Make ready 1 large garlic clove
  3. Make ready 2 slice red onion diced
  4. Get 5 piece sun dried tomatoes diced (not oil packed)
  5. Prepare 5 stems from the mushrooms diced
  6. Make ready 1/4 tsp each herb - dried parsley, thyme, dill - whichever you like is fine.
  7. Prepare 4 slice stale dry bread
  8. Take 1 balsamic vinegar (2-3 tablespoons)
  9. Get 3/4 cup chicken broth
  10. Get 1 olive oil, extra virgin
  11. Get 1 grated cheese - pecorino romano, or anything you like!
  12. Prepare 1 salt & pepper

Portobello Mushrooms - wash, cut out stems, and set aside to dry. These Stuffed Baby Portobello Mushrooms are perfect for parties and of course game day too! Looking at these makes me hungry all over again. I made these Stuffed Portobello Mushrooms a few weeks back while my husband was at work.

Instructions to make Stuffed Baby Portabello Mushrooms:
  1. Set oven to 350°. Butter an 8 × 8 baking dish and set aside.
  2. Pull off stubs (do not discard) and wash cap tops under cold running water. Lay them top side down on paper towels to dry while you prepare the other ingredients.
  3. Place the sun dried tomatoes in a bowl of very hot water - not boiling.
  4. Smash and finely dice a large clove of garlic. Take half a red onion and slice off 2 - 1/4" slices & dice them. Take 4-5 larger mushroom stems and finely dice. Lastly dice the tomatoes. BTW, if you threw out the stems (like I have) take 1, or 2, of the smallest mushrooms and use them as a replacement.
  5. Over a medium heat in a non-stick pan melt 2 tablespoons of butter.
  6. Once the butter is frothy add onions & cook about 1 minute. Add diced garlic, sun dried tomatoes and mushrooms. If it seems dry, add another pat of butter. Add about a teaspoon of extra virgin olive oil. Cook for about a minute then add herbs, salt & pepper.
  7. While the onions are cooking place the stale bread into a gallon plastic bag and break it up into small pieces. Don't worry if there are bread crumbs - it's all going into the filling.
  8. When the onions look translucent put in a splash of balsamic vinegar and very soon it will evaporate. Take off the heat. Throw in the bread, stir well to incorporate and add up to 3/4 of a cup of chicken broth. There should be just enough to moisten the bread not make soup. Let cool.
  9. In a bowl add 2-3 tablespoons of extra virgin olive oil and dip only the tops of the mushrooms making sure to get the sides. Add more oil as you need to.
  10. Place caps in baking dish and start to mound filling into each cap using all the stuffing. Finish with grated cheese. Bake about 30 minutes.

These giant portobello mushrooms are stuffed with some incredibly tasty ingredients like cheese, tomatoes, and fresh herbs, and are then grilled to absolute perfection. This recipe works well as an appetizer or even as an impressive side dish. In the store, look for portobello mushrooms that have. Spinach Artichoke Stuffed Portobello Mushrooms Recipe - Low Carb Gluten Free. These Stuffed Portobello Mushrooms go so fast you might want to make a double batch.

So that’s going to wrap it up with this special food stuffed baby portabello mushrooms recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!