~ 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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tania alexander
[email protected]Thanks for sharing this recipe! I can't wait to try it.
Anaseini Leba
[email protected]This recipe is a keeper! I'll definitely be making it again.
b kanon
[email protected]I would recommend this recipe to anyone who loves mushrooms. It's a great way to enjoy this versatile vegetable.
alim vai
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't great either.
Lydia Thekiso
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
a Sholes
[email protected]I had a hard time finding portobello mushrooms at my local grocery store. I ended up using cremini mushrooms instead.
Gloria Matsoele
[email protected]These stuffed portobellas were a bit too oily for my taste. I think I'll try baking them next time.
Harriet Linger
[email protected]I'm not a big fan of mushrooms, but I actually enjoyed these stuffed portobellas. The filling was really good.
Nergiz Beydullayeva
[email protected]I found this recipe to be a bit bland. I added some extra spices to the filling and it was much better.
Teraji Mceachern
[email protected]I was really impressed with this recipe. The mushrooms were cooked perfectly and the filling was delicious.
Briella
[email protected]These stuffed portobellas are perfect for a special occasion. They're elegant and delicious.
Husna Sandaland
[email protected]I love how easy this recipe is to make. I can have it on the table in under an hour.
Jack Shingler
[email protected]This is a great recipe for a vegetarian main course. The mushrooms are hearty and filling, and the filling is packed with vegetables.
Taqwa Saeed
[email protected]I've made this recipe several times and it always turns out great. The mushrooms are so juicy and the filling is packed with flavor.
Abdulrauf MaliK
[email protected]These stuffed portobellas were a hit at my dinner party! The filling was flavorful and the mushrooms were cooked to perfection.