Easiest Way to Make Homemade Stuffed Baby Portabello Mushrooms

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, stuffed baby portabello mushrooms. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper. Put chicken stock in the dish to just cover the bottom. The mushroom stuffing should be moist enough to hold shape when compressed, but not saturated. Spoon stuffing mixture into each of the mushroom caps.

Stuffed Baby Portabello Mushrooms is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Stuffed Baby Portabello Mushrooms is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have stuffed baby portabello mushrooms using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Stuffed Baby Portabello Mushrooms:

1. Prepare 1 packages baby portabello mushrooms
2. Take 1 large garlic clove
3. Take 2 slice red onion diced
4. Get 5 piece sun dried tomatoes diced (not oil packed)
5. Get 5 stems from the mushrooms diced
6. Take 1/4 tsp each herb - dried parsley, thyme, dill - whichever you like is fine.
7. Prepare 4 slice stale dry bread
8. Prepare 1 balsamic vinegar (2-3 tablespoons)
9. Get 3/4 cup chicken broth
10. Get 1 olive oil, extra virgin
11. Get 1 grated cheese - pecorino romano, or anything you like!
12. Get 1 salt & pepper

Directions Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese). Make a filling processing mushroom stems, breadcrumbs, thyme, oregano, rosemary, garlic, salt, and pepper.

Steps to make Stuffed Baby Portabello Mushrooms:

1. Set oven to 350°. Butter an 8 × 8 baking dish and set aside.
2. Pull off stubs (do not discard) and wash cap tops under cold running water. Lay them top side down on paper towels to dry while you prepare the other ingredients.
3. Place the sun dried tomatoes in a bowl of very hot water - not boiling.
4. Smash and finely dice a large clove of garlic. Take half a red onion and slice off 2 - 1/4" slices & dice them. Take 4-5 larger mushroom stems and finely dice. Lastly dice the tomatoes. BTW, if you threw out the stems (like I have) take 1, or 2, of the smallest mushrooms and use them as a replacement.
5. Over a medium heat in a non-stick pan melt 2 tablespoons of butter.
6. Once the butter is frothy add onions & cook about 1 minute. Add diced garlic, sun dried tomatoes and mushrooms. If it seems dry, add another pat of butter. Add about a teaspoon of extra virgin olive oil. Cook for about a minute then add herbs, salt & pepper.
7. While the onions are cooking place the stale bread into a gallon plastic bag and break it up into small pieces. Don't worry if there are bread crumbs - it's all going into the filling.
8. When the onions look translucent put in a splash of balsamic vinegar and very soon it will evaporate. Take off the heat. Throw in the bread, stir well to incorporate and add up to 3/4 of a cup of chicken broth. There should be just enough to moisten the bread not make soup. Let cool.
9. In a bowl add 2-3 tablespoons of extra virgin olive oil and dip only the tops of the mushrooms making sure to get the sides. Add more oil as you need to.
10. Place caps in baking dish and start to mound filling into each cap using all the stuffing. Finish with grated cheese. Bake about 30 minutes.

These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese). Make a filling processing mushroom stems, breadcrumbs, thyme, oregano, rosemary, garlic, salt, and pepper. This is our take on the classic stuffed portobello mushrooms. Cream cheese, bacon, and spinach make a classic combo while tomatoes add a pop of freshness. Place mushrooms, filled sides up, in pan.

So that is going to wrap this up for this special food stuffed baby portabello mushrooms recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!