Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, stuffed portabella mushrooms. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Stuffed Portabella Mushrooms is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Stuffed Portabella Mushrooms is something which I’ve loved my whole 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. In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs.
To begin with this particular recipe, we must prepare a few ingredients. You can have stuffed portabella mushrooms using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Stuffed Portabella Mushrooms:
- Make ready 9 large Portabella mushrooms
- Make ready 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
- Prepare 6 clove Garlic - chopped very fine
- Get 2 cup Grated parmigiana & mozzarella (shredded)
- Prepare 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. Can you freeze stuffed portobello mushroom caps? Store cooked stuffed mushroom caps in an airtight container in the refrigerator for up to three days. If you won't be using them up within that time, then it's better to freeze them instead.
Instructions 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
Store cooked stuffed mushroom caps in an airtight container in the refrigerator for up to three days. If you won't be using them up within that time, then it's better to freeze them instead. First, allow the cooked mushrooms to cool completely. These paleo-friendly stuffed mushrooms use a mixture of ground turkey, garlic, herbs, and some finely chopped water chestnuts as a filling. With no breadcrumbs, wheat, or flours, these mushrooms are also gluten-free.
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