~ SAVORY STUFFED PORTABELLA'S ~
Another delicious recipe that came from veggies I needed to use up. I'm always trying to come up with new ideas for my husbands weekly lunch and dinners I send with him. This will be a side to one of the meats I prepare. I left him try one and he thought they were fantastic. Enjoy!
Provided by Cassie *
Categories Other Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- 1. Line a boiler pan with foil. Set aside. Remove the stems from the mushrooms, chop and set aside. Remove the gills with a spoon. Discard. Place mushrooms top side up on pan. Spray with cooking spray and place about 5 inches under broiler for about 5 minutes. Should be tender and juices running from them.
- 2. In a medium skillet, saute onions, pepper and garlic over medium heat, stirring often until tender and browning. Stir in the chopped mushroom stems, zucchini, salt and pepper. Cook for another 4 minutes or until tender, stirring often. Remove from heat and pour any of the mushroom juices from the broiled mushrooms in the pan along with the veggies. Leave this mixture cool for a few minutes.
- 3. Stir in the panko crumbs and cheese.
- 4. Stuff each mushroom evenly and place back under broiler for 4 - 5 minutes or until golden and cheese is melted.
- 5. Serve immediately. Delicious.
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Gulzada Rasooly
[email protected]I've made these stuffed portobellas several times now and they're always a hit. They're a great appetizer or main course.
Randy Rooks
[email protected]These stuffed portobellas are a great way to get your kids to eat their vegetables. My kids love them!
PaeShalline Magaso
[email protected]I'm not a fan of mushrooms, but I loved these stuffed portobellas. The filling was so flavorful and the mushrooms were perfectly cooked.
zack watson
[email protected]These portobellas are a bit pricey, but they're worth it. They're so delicious and filling.
Sheri Shahzad
[email protected]I'm allergic to mushrooms, so I used zucchini slices instead. They were still very good.
Fredi Xhaferaj
[email protected]I added a little bit of cayenne pepper to the filling for a bit of a kick. It was delicious!
Juan Bunker
[email protected]These stuffed portobellas are a great way to use up leftover vegetables. I always have a few random veggies in my fridge, and this is a great way to use them up.
Salierose Lumbay
[email protected]I didn't have any bread crumbs, so I used crushed crackers instead. They worked just as well.
Sinethemba Ka Mkhonto Nopulula
[email protected]My portobellas didn't turn out as crispy as I would have liked. I think I might have overcooked them.
Andrew Bruwer
[email protected]I'm not a vegetarian, but I love these stuffed portobellas. They're so flavorful and satisfying.
Random Stuff
[email protected]I love how easy these are to make. I always have portobellas on hand, so I can whip these up anytime I need a quick and healthy meal.
Kingo Grimur
[email protected]These were delicious! I made them for a potluck and they were gone in minutes.
Shelby Pruitt
[email protected]I've been making stuffed portobellas for years, but this recipe is by far the best. The combination of flavors is perfect and the instructions are easy to follow.
Hamada shareef
[email protected]These stuffed portobellas were a hit at my dinner party! Everyone loved the savory filling and the crispy breadcrumb topping. I will definitely be making these again.