Easy Stuffed Portobella Mushrooms Recipe
Easy Stuffed Portobella Mushrooms Recipe shows how to make stuffed baby bella or white mushrooms packed full of cheese and so much more!
Servings: 16
Calories: 117kcal
Ingredients
- 1 pkg (16 oz) baby portabella mushrooms or 1 pound
- 3 tablespoons breadcrumbs
- 1 tablespoon garlic, minced
- ¼ cup + 2 tablespoons parmesan, shredded
- ¼ cup + 2 tablespoons white wine
- Salt
- Pepper
Instructions
- Heat the oven to 400 degrees.
- Brush off mushrooms with brush or slightly damp towel. Core the mushrooms and set stems aside
- Arrange mushroom caps in a 9x13 pan with the top side of the mushroom down.
- Put the mushroom stems, 2 tablespoons breadcrumbs, garlic, ¼ cup of the parmesan cheese, and 2 tablespoons of white wine into a food processor.
- Blitz to combine ingredients until they are finely chopped.
- Add salt and pepper to taste and mix for another couple of seconds to combine. The mushroom stuffing should be moist enough to hold shape when compressed, but not saturated.
- Spoon stuffing mixture into each of the mushroom caps.
- Mushrooms must be packed and somewhat over flowing or full.
- Sprinkle 1 tablespoon of breadcrumbs over the stuffed mushrooms
- They will look like this.
- Followed by two tablespoons of Parmesan cheese.
- Pour about ¼ cup of white wine into the pan – this is to help steam the mushrooms as they cook – this should be enough to put a shallow layer of wine in the bottom of the pan, but not enough to make the mushrooms float.
- Cover the pan with foil and bake for 30 minutes
- After 30 minutes, remove foil and continue to bake the stuffed mushrooms for an additional 10 minutes, or until the mushrooms are tender.
- Remove from oven.
- Enjoy every bite!
Nutrition
Calories: 117kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.1mg