Stuffed portabella caps. This stuffed mushroom cap recipe mixes two types of bread crumbs and two types of cheese with crab meat for a tasty topping to your portobellos.. Stuffed Portobello Mushroom Caps Stuffed Portobello Mushroom Caps. Stuff the mushroom caps with the mixture.

Place shredded mozzarella cheese in the bottom of portobello caps. Serve these alongside grilled chicken breasts or a juicy steak. Cook chopped stems with onion, garlic, and peppers. You can cook Stuffed portabella caps using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Stuffed portabella caps

It's 2 medium of Portabella caps.
It's 1 lb of Ground beef.
You need 1 small of Onion.
Prepare 1/2 cup of Peas.
You need 2 slice of Provolone cheese.

Add breadcrumbs to make a doughy mixture and fill the caps. These crab stuffed portobello mushrooms are a prime example of a decadent-yet healthy-meal that can come together with minimal effort. A quick mixture of lump crab meat is stuffed into portobello mushroom caps, then baked until it is golden brown on top, while the mushroom beneath is juicy and tender. Place mushrooms, stem side down on pan and brush with oil.

Stuffed portabella caps instructions

Brown ground beef with onion.
Stir in peas.
Fill mushroom caps with mixture and top with a slice of cheese.
Bake on 400 until cheese is melted.

This stuffed portobello mushroom caps recipe makes a satisfying appetizer or main course. Stuffed with farro and herbs, the mushrooms are baked to a soft and juicy texture that nicely complements the chewy grain. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps.