Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, my stuffed portobello mushrooms. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
My Stuffed Portobello Mushrooms is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. My Stuffed Portobello Mushrooms is something which I have loved my whole life. They are fine and they look wonderful.
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. These giant portobello mushrooms are stuffed with some incredibly tasty ingredients like cheese, tomatoes, and fresh herbs, and are then grilled to absolute perfection. This recipe works well as an appetizer or even as an impressive side dish.
To get started with this particular recipe, we have to prepare a few components. You can cook my stuffed portobello mushrooms using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make My Stuffed Portobello Mushrooms:
- Make ready 4 large mushrooms stem taken out
- Prepare 5 Sundried tomatoes in oil just slice them
- Get 1 tbls unsmoked pancetta uncooked
- Make ready 1 tbls Goats soft cheese more on bigger ones
- Make ready Salt n pepper
- Make ready 1 tsp Tomato ketchup (optional)
Stuffed Portobello Mushrooms "Filled to the Gills" with. Stuffed Portobello Mushrooms This Stuffed Portobello Mushrooms recipe is the BEST EVER way to stuff mushrooms! May is Vegetarian and Seafood Month at JoCooks. As I mentioned in my previous post, I am doing this to prove to myself that you can cook a variety of dishes with no meat.
Instructions to make My Stuffed Portobello Mushrooms:
- Take out the stem out of the mushrooms and add the pancetta. Then add the sundried tomatoes
- Next add the goats cheese and pat it down. Next add the salt n pepper. Add them to greaseproof paper and in a tray and add to a preheated oven 170C for 20 - 25 minutes. Turn up to 200C for 5 - 10 minutes then serve hot. As a side dish or Lunch.
- Then add tomato ketchup (opt)
May is Vegetarian and Seafood Month at JoCooks. As I mentioned in my previous post, I am doing this to prove to myself that you can cook a variety of dishes with no meat. Spinach stuffed portobello mushrooms are delicious and so pretty. They work well as an appetizer, or you can serve them as a tasty side dish. These vegetarian portobello stuffed mushrooms are filled with marinara sauce (store-bought or homemade), sautéed spinach, and a crispy panko breadcrumb coated goat cheese medallions.
So that is going to wrap it up for this exceptional food my stuffed portobello mushrooms recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
