Stuffed Baby Portabello Mushrooms. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper. Put chicken stock in the dish to just cover the bottom. Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms.

Stuffed mushroom caps are always a party favorite. This version of the appetizer classic features creamy and garlicky cheese filling. Use a small ice-cream scoop or the large end of a melon ball cutter to scoop the vegetable mixture evenly into the mushroom caps. You can have Stuffed Baby Portabello Mushrooms using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Stuffed Baby Portabello Mushrooms

Prepare 1 packages of baby portabello mushrooms.
You need 1 large of garlic clove.
Prepare 2 slice of red onion diced.
Prepare 5 piece of sun dried tomatoes diced (not oil packed).
You need 5 of stems from the mushrooms diced.
You need 1/4 tsp of each herb - dried parsley, thyme, dill - whichever you like is fine..
You need 4 slice of stale dry bread.
Prepare 1 of balsamic vinegar (2-3 tablespoons).
You need 3/4 cup of chicken broth.
Prepare 1 of olive oil, extra virgin.
It's 1 of grated cheese - pecorino romano, or anything you like!.
You need 1 of salt & pepper.

Stuff the mushrooms with the mixture. Broil the mushrooms until the dish is heated through. Make sure the crab meat is fresh. Needless to say, the fresher the crab meat you use, the better these crab-stuffed portobello mushrooms will taste.

Stuffed Baby Portabello Mushrooms instructions

Set oven to 350°. Butter an 8 × 8 baking dish and set aside..
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..
Place the sun dried tomatoes in a bowl of very hot water - not boiling..
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..
Over a medium heat in a non-stick pan melt 2 tablespoons of butter..
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..
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..
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..
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..
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..

Remove from the heat; stir in the crab, Romano, parsley, garlic powder and onion powder. 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. 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.