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Stuffed Portobellos take humble meaty mushrooms and turn them into a crowd-pleasing bite. Nestled inside each cap is a ridiculously delicious filling. It features three types of cheese, creamy mayo, minced garlic, and fresh spinach.
This stuffed portabello mushroom caps recipe mixes two types of bread crumbs and cheese with crabmeat for a tasty topping to your portobellos.
This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs! Author: Sonja Overhiser Prep Time: 15 minutes
Stuffed portobello mushrooms make for a delicious simple, quick, and easy appetizer recipe that’s sure to impress. Or, they’re just as good as a vegetarian main dish. Serve with a crisp salad, like our Panzanella; the tangy dressing balances out the creaminess of the cheese stuffing.
Ingredient Notes. Portobello mushrooms – Portobello mushrooms come in different sizes. Not only can you use large portobello mushrooms, you can also use baby portobellos. Having said that, regular white mushrooms or cremini mushrooms can also be stuffed, so use your favorite.
Portobello mushrooms are stuffed with a creamy chicken and spinach filling, topped with cheese and baked until golden. Serve it up for a quick dinner, and enjoy the compliments on this easy, delightful dish! Savory Stuffed Portobello Mushrooms. Mushroom caps are earthy and meaty and perfect for filling.
Jump to recipe. We’ve stuffed mushrooms with everything under the sun: from burgers to philly cheesesteaks to pizza, there’s nothing we haven’t tried. But sometimes you can’t beat an original,...