Stuffed Portabella Mushrooms
Stuffed Portabella Mushrooms

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, stuffed portabella mushrooms. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Portobello Mushrooms topped with marinara, sautéed spinach, and crispy panko goat cheese medallions. A delicious and easy vegetarian stuffed portobello mushroom. Spinach stuffed portobello mushrooms are delicious and so pretty.

Stuffed Portabella Mushrooms is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Stuffed Portabella Mushrooms is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have stuffed portabella mushrooms using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Stuffed Portabella Mushrooms:
  1. Take 9 large Portabella mushrooms
  2. Prepare 1 large Ear roasted corn
  3. Take 1 each Zucchini & Yellow Squash
  4. Make ready 1 large Onion - diced very fine
  5. Make ready 6 Eggs beaten with milk
  6. Make ready 6 clove Garlic - chopped very fine
  7. Prepare 2 cup Grated parmigiana & mozzarella (shredded)
  8. Get 1/4 cup Extra virgin olive oil for frying & dressing the stuffed musheooms

My husband and I are crazy about stuffed portabello mushrooms and have tried many recipes from Zaar. Stuffed portobello mushrooms also pair with just about any savory ingredient for a satisfying recipe. Portobellos are a terrific source of vitamin D and trace minerals. Remove brown gills from undersides of mushrooms using a spoon; discard gills.

Steps to make Stuffed Portabella Mushrooms:
  1. Rub the portabella mushrooms to remove dirt. Chop stems & set aside. Rub inside ribs out of mushrooms
  2. Take a roasted ear of corn & remove kernels - set aside)
  3. Do a very fine dice on the squash & zucchini - set aside
  4. Dice or grate onions - they should be very fine)
  5. Add 3 TBL EVOO to a hot skillet.
  6. Immediately add chopped vegetables - chopped mushroom stems, corn, onions, squash, zucchini, garlic. Do NOT season with salt yet. When the vegetables become soft - drain in a colander - squeeze out as much liquid as possible
  7. Return all veggies to the pan - add beaten eggs - stir - until the eggs are cooked - add the cheese & stir in 1 cup of the cheese & then the second until well combined
  8. Stuff each mushroom & place each on baking pan. Place in oven pre-heated to 350°F & bake until the mushrooms darken & the cheese is bubbling

These Stuffed Portobello Mushrooms go so fast you might want to make a double batch. This is our take on the classic stuffed portobello mushrooms. Spinach Stuffed Portobello Mushrooms are an easy vegetarian dinner idea that can be served as the main dish. Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. These stuffed Portobello mushrooms are not only vegan and healthy but also have a tasty meaty texture.

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