Stuffed Portobello Mushroom. 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. May is Vegetarian and Seafood Month at JoCooks.

I use a spoon to scoop them out. Brush the mushrooms with balsamic vinegar. Heat olive oil in a small saute pan. You can have Stuffed Portobello Mushroom using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Stuffed Portobello Mushroom

Prepare 1 of Portobello Mushroom.
You need slice of Red and Yellow Bell Pepper.
Prepare 1/4 cup of Blueberries.
You need of Sweetcorn.
It's dash of chili flakes.
You need 1 slice of tomato.
Prepare 1/4 cup of Grated Cheddar cheese.

Cook until spinach wilted and "cooked.". Divide the filling and stuff the. 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 Mushroom step by step

Wash the portobello mushroom and clean the inside out. Heat oven to 350°F..
Dice the sliced red and yellow bell pepper. Slice the tomatoes. Chop blueberries in half..
Place the sliced tomato in the mushroom as base and place the other ingredients around it. If you have some extra slices of tomato place on top. Season with salt pepper. Add dash of chili flakes..
Add grated cheddar on top and cover with foil . Place in the oven for 45 minutes..

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. Add the mushroom caps and coat well. Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.