Stuffed Portobello Mushrooms. Place mushrooms, stem side down on pan and brush with oil. Giant portobello mushrooms are stuffed with a savory combination of pepperoni, spinach, Parmesan cheese, and mozzarella cheese. I use a spoon to scoop them out.
Cook until spinach wilted and "cooked.".
Divide the filling and stuff the.
Stuffed Portobello Mushrooms - these mushrooms are stuffed with lots of veggies plus goat cheese and topped with mozzarella cheese.
You can cook Stuffed Portobello Mushrooms using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Stuffed Portobello Mushrooms
- It's 4 of portobello mushrooms.
- It's 8 tbsp of goat cheese.
- Prepare 1 cup of arugula.
- Prepare 2 of tomatoes.
- Prepare 1/4 cup of fresh basil chopped.
- You need 1/2 cup of grated mozzarella cheese.
May is Vegetarian and Seafood Month at JoCooks. 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. 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!
Stuffed Portobello Mushrooms step by step
- Take out the stems of the portobello mushrooms and remove the dark membrane inside. This tends to be a bit bitter..
- Put 2 tbsp of goat cheese in each mushroom cap. Press down with a spoon until it's spread evenly..
- Top with arugula, tomatoes, and mozzarella. Spray baking sheet with olive oil..
- Bake for 18 minutes at 400 degree. Enjoy..
I love a good cheesesteak sandwich, but honestly I can't tell you the last time I had one because the average cheesesteak contains […] Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser. Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests. 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.