My Stuffed Portobello Mushrooms
My Stuffed Portobello Mushrooms

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, my stuffed portobello mushrooms. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Stuffed Portobello Mushrooms Are the Easiest Vegetarian Dinner Around. Use a spoon to gently scrape out and discard the gills to make room for the filling. Stuffed Portobello Mushrooms - these mushrooms are stuffed with lots of veggies plus goat cheese and topped with mozzarella cheese. May is Vegetarian and Seafood Month at JoCooks.

My Stuffed Portobello Mushrooms is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. My Stuffed Portobello Mushrooms is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook my stuffed portobello mushrooms using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make My Stuffed Portobello Mushrooms:
  1. Prepare 4 large mushrooms stem taken out
  2. Make ready 5 Sundried tomatoes in oil just slice them
  3. Get 1 tbls unsmoked pancetta uncooked
  4. Make ready 1 tbls Goats soft cheese more on bigger ones
  5. Make ready Salt n pepper
  6. Get 1 tsp Tomato ketchup (optional)

Stuffed portobello mushrooms are delicious and so very pretty. And surprisingly, they're not that difficult to make! So I like to make them for guests, but I also. Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Instructions to make My Stuffed Portobello Mushrooms:
  1. Take out the stem out of the mushrooms and add the pancetta. Then add the sundried tomatoes
  2. 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.
  3. Then add tomato ketchup (opt)

So I like to make them for guests, but I also. Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser. Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce - a delicious meatless meal that's low-carb and pretty genius! 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.

So that is going to wrap this up for this special food my stuffed portobello mushrooms recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!