Best Savory Stuffed Portobellos Recipes

SAVORY STUFFED PORTOBELLOS

Steps:

• 1. Preheat oven to 350 degree F. In a medium saucepan cook onion and garlic in hot oil until tender. In same saucepan with the onions and garlic, prepare rice pilaf mix according to package directions. 2. Meanwhile, drain artichoke hearts, reserving marinade. Coarsely chop artichokes; set aside. Cut off mushroom stems even with caps; discard stems. Remove gills, if desired. Brush mushrooms with some of the reserved marinade; discard any remaining marinade. Place mushroom caps, stemmed sides up, in an ungreased shallow baking pan. 3. Bake, uncovered, for 15 to 20 minutes or until mushrooms are tender. Transfer to individual plates, stemmed sides up.Stir artichoke hearts and cheese into hot rice pilaf mixture; spoon into baked mushroom caps. Makes 6 main-dish servings.

SAVORY STUFFED PORTOBELLOS

Steps:

• Gather ingredients. Preheat oven to 350`F.
• Chop or snip tomatoes and olives; shred/grate cheese.
• Line a rimmed baking sheet with parchment paper or lightly spray a large baking dish (or 2 medium baking dishes) with cooking spray.
• Wipe mushrooms clean with a damp paper towel (you may rinse very briefly under running water if absolutely necessary; immediately drying thoroughly.)
• Remove stems of mushrooms; chop stems and reserve.
• Use a spoon to scrape the dark gills from the mushrooms; discard gills.
• Place mushroom caps in prepared baking dish/pan.
• Finely chop, or press, garlic. Set aside.
• Pour 2 cups seasoned croutons into a zipper bag; seal bag. Smash croutons with the smooth side of a meat mallet or with a rolling pin. Set aside.
• In a skillet, over medium/medium-high heat, saute chopped mushroom stems and chopped/pressed garlic in olive oil and butter, about 1 to 1 1/2 minutes, stirring constantly to avoid burning garlic. Remove from heat.
• To the sauteed stems and garlic in skillet, add smashed croutons, chopped sun-dried tomatoes, kalamata olives, bacon bits, black pepper, if desired and asiago or parmesan cheese; stir to combine well.
• Spoon mixture into mushroom caps, pressing mixture lightly, to fill well and evenly.
• Bake at 350`F for 25 minutes (total baking time will be about 30 to 32 minutes.)
• Remove from oven and place mozzarella slices on each mushroom. Sprinkle each with 1/8 cup shredded Italian cheese blend.
• Bake for additional 5 to 7 minutes, until cheeses are melted.
• While cheeses are melting, prepare plate(s) with garnish of baby lettuce leaves, if desired. Plate, sprinkle with chives, if desired, and present.