A favorite at all parties. These baby portabellos disappear in minutes. Make em as an appetizer or as part of a meal.
Provided by Deneece Gursky
Categories Vegetable Appetizers
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350ºF.
- 2. Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
- 3. Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Add melted butter to dampen if necessary. Fill mushroom caps with bread crumb mixture.
- 4. Melt 1 tablespoon butter in rectangular pan,(I use non stick baking spray) 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Drizzle with olive oil and if desired Sprinkle with cheese. Bake 15 minutes.
- 5. Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
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Abyot Lemita
l_abyot33@gmail.comYum! These stuffed baby portobello mushrooms were delicious. I made them for my family and they all loved them. The mushrooms were perfectly cooked and the stuffing was flavorful. I will definitely be making these again.
Dave Willson
w_d47@yahoo.comI love stuffed mushrooms and these baby portobello mushrooms are my new favorite! They are so flavorful and juicy. I love the crispy breadcrumb topping. I will definitely be making these again and again.
Naledi Magwaza
magwaza.naledi@gmail.comThese stuffed baby portobello mushrooms were a hit at my last dinner party! They were so easy to make and everyone loved them. The combination of the mushrooms, cheese, and spinach was perfect. I will definitely be making these again.