Stuffed Portobello Mushroom. Check Out Portobello Mushroom On eBay. Fill Your Cart With Color Today! Place mushrooms, stem side down on pan and brush with oil.
As I mentioned in my previous post, I am doing this to prove to myself that you can cook a variety of dishes with no meat.
Remove the stem and gills from the mushroom.
I use a spoon to scoop them out.
You can have Stuffed Portobello Mushroom using 4 ingredients and 6 steps. Here is how you cook that.
Ingredients of Stuffed Portobello Mushroom
- It's 1/4 cup of fresh chopped spinach.
- Prepare 1/4 cup of of each: fresh grated parmesan, garden herb cream cheese, garlic feta.
- You need 1 of Portabella cap.
- Prepare 1 of salt & pepper to taste.
Brush the mushrooms with balsamic vinegar. Heat olive oil in a small saute pan. Cook until spinach wilted and "cooked.". Divide the filling and stuff the.
Stuffed Portobello Mushroom instructions
- Preheat oven to 325°F.
- Combine spinach, salt & pepper, and cheeses (while saving 1 tablespoon of parmesan) into a small mixing bowl.
- clean gills out of mushroom cap, rinse and bake for 10 minutes.
- drain liquid out of mushroom when done baking.
- Spread cheese and spinach mixture in mushroom cap, filling the whole mushroom, spinkle with remaining parmesan cheese.
- Bake for 15 minutes or until golden on top.
It doesn't get much better than a low-carb, Philly Cheesesteak stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness! I love a good cheesesteak sandwich, but honestly I can't tell you the last time I had one because the average cheesesteak contains […] Remove and finely chop the mushroom stems. Using a spoon, scrape out the gills (the black part on the underside of the mushroom cap) and discard. In a large bowl or freezer bag, combine all the ingredients.