Stuffed Portobello Mushrooms

Reported by: Katherine Rowe
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Updated: 6/24 2:57 pm
Spinach Stuffed Mushrooms (Serves Two)

Olive oil
2 large portobello mushroom caps
1 clove garlic, minced
salt and ground black pepper to taste
1/2 cup fresh spinach, chopped
2 Tablespoons grated Parmesan cheese
2 Tablespoons shredded mozzarella cheese, divided
2 tablespoons Italian bread crumbs, divided

Preheat oven to 350*.
Remove the stems from the mushrooms, and chop the stems. Rub each side of the caps with olive oil.
Arrange mushroom on a baking sheet, gill sides up.
Bake mushrooms in the preheated oven until tender, about 10 minutes. Drain any juice that has formed in the mushrooms.
Stir together spinach, Parmesan cheese, chopped mushroom stems, garlic, salt, and black pepper and 1 tablespoon of bread crumbs.
Divide spinach mixture over mushroom caps; sprinkle mushrooms with mozzarella cheese and 1 tablespoon bread crumbs. Drizzle the tops with olive oil. Return mushrooms to the oven.
Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.


Sausage Stuffed Mushrooms (Serves Two)

Olive oil
2 portobello mushrooms, stemmed
2 tablespoons of oil
4 ounces Italian sausage
2 Tablespoons finely chopped onion
2 Tablespoons Italian bread crumbs
2 Tablespoons freshly grated Parmesan
1 tablespoon minced fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350*.
Remove the stems from the mushrooms, and chop the stems. Rub each side of the caps with olive oil.
Arrange mushroom on a baking sheet, gill sides up.
Bake mushrooms in the preheated oven until tender, about 10 minutes. Drain any juice that has formed in the mushrooms.
Cook the sausage, onions and mushroom stems in a medium skillet until cooked through, about 8 minutes.
Transfer sausage-vegetable mixture to a bowl. Add 1 tablespoon of the bread crumbs, Parmesan, parsley, and the remaining 2 teaspoons of olive oil.
Divide the filling among the mushroom caps. Place the filled mushrooms on a baking sheet.
Divide the bread crumbs evenly among the tops of the mushrooms. Drizzle olive oil over the tops. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly.


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