Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, stuffed portabella mushrooms. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Stuffed Portabella Mushrooms is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Stuffed Portabella Mushrooms is something which I’ve loved my entire life.
Cream cheese, bacon, and spinach make a classic combo while tomatoes add a pop of freshness. Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up. Divide the cream cheese mixture evenly on the mushrooms and spread with your fingers.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook stuffed portabella mushrooms using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Portabella Mushrooms:
- Get 9 large Portabella mushrooms
- Prepare 1 large Ear roasted corn
- Make ready 1 each Zucchini & Yellow Squash
- Take 1 large Onion - diced very fine
- Get 6 Eggs beaten with milk
- Take 6 clove Garlic - chopped very fine
- Take 2 cup Grated parmigiana & mozzarella (shredded)
- Make ready 1/4 cup Extra virgin olive oil for frying & dressing the stuffed musheooms
I know a lot of people are not a fan of mushrooms, but mushrooms are great for you and they are full of vitamins. Remove gills from mushrooms, if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese.
Steps to make Stuffed Portabella Mushrooms:
- Rub the portabella mushrooms to remove dirt. Chop stems & set aside. Rub inside ribs out of mushrooms
- Take a roasted ear of corn & remove kernels - set aside)
- Do a very fine dice on the squash & zucchini - set aside
- Dice or grate onions - they should be very fine)
- Add 3 TBL EVOO to a hot skillet.
- Immediately add chopped vegetables - chopped mushroom stems, corn, onions, squash, zucchini, garlic. Do NOT season with salt yet. When the vegetables become soft - drain in a colander - squeeze out as much liquid as possible
- Return all veggies to the pan - add beaten eggs - stir - until the eggs are cooked - add the cheese & stir in 1 cup of the cheese & then the second until well combined
- Stuff each mushroom & place each on baking pan. Place in oven pre-heated to 350°F & bake until the mushrooms darken & the cheese is bubbling
Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Can you freeze stuffed portobello mushroom caps? Store cooked stuffed mushroom caps in an airtight container in the refrigerator for up to three days.
So that is going to wrap it up with this exceptional food stuffed portabella mushrooms recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
