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 have Stuffed Portobello Mushrooms using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Stuffed Portobello Mushrooms

You need 1 of Baby Portobello Mushrooms.
Prepare 1 packages of cream cheese.
It's 1 of Lump Crab Meat.
It's 1 of Chives.
You need 1 of Sliced Havarti Cheese.
It's 1 of olive oil, extra virgin.
It's 1 of salt.
You need 1 of black pepper.
Prepare 1 of garlic powder.
Prepare 1 cup of sour cream.
You need 1 of Sliced Gouda.
It's 1 of Prosciutto.

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

Cut out stems and small pocket inside mushroom cap.
Toss lightly in bowl with olive oil. Do not saturate..
Place proscioutto inside cap leave plenty of room for stuffing..
Mince chive stalks.
Take room temp cream cheese can be warmed slightly in microwave and put in mixing bowl.
Add lump cap meat to mixing bowl. Do not use immitation. Add chives.
Add salt pepper and garlic powder. Season to taste..
Mix ingredients. Stuff mushrooms with filling..
Place mushrooms on cooking sheet with wax paper..
Lay small slices of gouda and Havarti cheese over top, just enough to melt over stuffing..
Place in fridge for 15-20 mins..
Preheat oven to 350°F and bake for 20 mins..
Let sit to cool for 5 mins and serve..

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.