Stuffed Baby Portabello Mushrooms Braised Pork Chops with Tomatoes & Portobello MushroomsCarrie's Experimental Kitchen. 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.

Ingredients of Stuffed Baby Portabello Mushrooms

  1. It's 1 packages of baby portabello mushrooms.
  2. Prepare 1 large of garlic clove.
  3. You need 2 slice of red onion diced.
  4. It's 5 piece of sun dried tomatoes diced (not oil packed).
  5. You need 5 of stems from the mushrooms diced.
  6. You need 1/4 tsp of each herb - dried parsley, thyme, dill - whichever you like is fine..
  7. You need 4 slice of stale dry bread.
  8. You need 1 of balsamic vinegar (2-3 tablespoons).
  9. It's 3/4 cup of chicken broth.
  10. Prepare 1 of olive oil, extra virgin.
  11. It's 1 of grated cheese - pecorino romano, or anything you like!.
  12. You need 1 of salt & pepper.

Stuffed Baby Portabello Mushrooms step by step

  1. Set oven to 350°. Butter an 8 × 8 baking dish and set aside..
  2. Pull off stubs (do not discard) and wash cap tops under cold running water. Lay them top side down on paper towels to dry while you prepare the other ingredients..
  3. Place the sun dried tomatoes in a bowl of very hot water - not boiling..
  4. Smash and finely dice a large clove of garlic. Take half a red onion and slice off 2 - 1/4" slices & dice them. Take 4-5 larger mushroom stems and finely dice. Lastly dice the tomatoes. BTW, if you threw out the stems (like I have) take 1, or 2, of the smallest mushrooms and use them as a replacement..
  5. Over a medium heat in a non-stick pan melt 2 tablespoons of butter..
  6. Once the butter is frothy add onions & cook about 1 minute. Add diced garlic, sun dried tomatoes and mushrooms. If it seems dry, add another pat of butter. Add about a teaspoon of extra virgin olive oil. Cook for about a minute then add herbs, salt & pepper..
  7. While the onions are cooking place the stale bread into a gallon plastic bag and break it up into small pieces. Don't worry if there are bread crumbs - it's all going into the filling..
  8. When the onions look translucent put in a splash of balsamic vinegar and very soon it will evaporate. Take off the heat. Throw in the bread, stir well to incorporate and add up to 3/4 of a cup of chicken broth. There should be just enough to moisten the bread not make soup. Let cool..
  9. In a bowl add 2-3 tablespoons of extra virgin olive oil and dip only the tops of the mushrooms making sure to get the sides. Add more oil as you need to..
  10. Place caps in baking dish and start to mound filling into each cap using all the stuffing. Finish with grated cheese. Bake about 30 minutes..

I call these "holiday" mushrooms because I always make them over Christmas, but the tasty bites are popular any time! Or you could cradle it in portobello mushroom caps and feast like a queen. Stir the baby kale or spinach into the risotto until it's wilted. Add the thyme and rosemary; season with salt and pepper. Stuffed portobello mushrooms also pair with just about any savory ingredient for a satisfying recipe.

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