STUFFED PORTOBELLO MUSHROOM
Provided by Food Network
Time 1h5m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
- Saute pancetta until crispy, then drain fat from skillet.
- Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
- Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
- This can also be broiled to desired color.
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Alif Islam Vir
v_a@aol.comThanks for sharing this recipe!
Kuber prajapati
p-k43@yahoo.comI'm so glad I found this recipe. It's a keeper!
suwa has
suwahas@hotmail.frThese mushrooms are a great way to get your kids to eat their vegetables. My kids love them!
Sarah Bray
sb@gmail.comI've even used these mushrooms to make a delicious soup. Just add them to a pot of broth with some vegetables and seasonings.
Namakula Resty
r-namakula28@yahoo.comThese mushrooms are also great for meal prep. I often make a big batch on the weekend and then reheat them throughout the week.
nu numerous
n.nu22@hotmail.co.ukI like to serve these mushrooms with a side of roasted vegetables or a simple salad.
Cumar Axmed
cumar_a@yahoo.comI've made this recipe with different types of mushrooms and they've all turned out great. My favorites are portobello and cremini mushrooms.
anduela prenga
p-anduela@hotmail.comThese mushrooms are a great way to use up leftover vegetables. I often add whatever I have on hand.
Jonathon Lowe
j.l@yahoo.comI love that this recipe can be tailored to your own taste. You can add or remove ingredients to create a dish that's perfect for you.
Debbie Roe
r-debbie@gmail.comThese mushrooms are so versatile. I've served them as an appetizer, main course, and side dish.
James M. Carter
cj@hotmail.co.ukI'll be making this again and again.
Kalid yusuf Kalido
kalido_k@hotmail.comDefinitely a keeper recipe.
Rithik Thakur
rithik-t@yahoo.comSo good!
Jorina Combrinck
jorina_combrinck@hotmail.comI made these mushrooms for a potluck and they were a huge hit. Everyone wanted the recipe.
SL SHREDDER GAMING
g@yahoo.comThese mushrooms are a great way to get your daily dose of vegetables. They're packed with flavor and nutrients.
Sk Jihad
skj85@hotmail.frI love the simplicity of this recipe. It's quick and easy to make, and the results are always delicious.
Elizabeth Russell
elizabeth-r54@hotmail.comThe recipe was easy to follow and the mushrooms turned out perfectly. I will definitely be making this again.
Jayden Hicks
jhicks@gmail.comI've made this recipe a few times now and it's always a crowd-pleaser. The mushrooms are so juicy and flavorful.
Peter Mechanic
mp@yahoo.comI made these mushrooms for a vegetarian friend and she was so impressed. She said they were the best vegetarian dish she'd ever had.
favour uka
uf@hotmail.comThese stuffed portobello mushrooms were a hit at my last dinner party! Everyone loved the combination of flavors and textures.