Cheesy Stuffed Portobello Mushrooms with Garlic Butter Sauce
Extra-large portobello caps filled with a cheesy breadcrumb stuffing and baked until golden.
Ingredients
| 4 | extra-large portobello caps, cleaned and stems removed | |
| 4 | medium free-run eggs | |
| 2 tablespoons | 30 ml | butter |
| 3 | garlic cloves, minced | |
| 2 tablespoons | 30 ml | fresh chopped parsley |
| 1 cup | 240 ml | cream cheese |
| 1 cup | 240 ml | shredded mozzarella |
| 0.5 cup | 120 ml | grated Parmesan |
| 70 g | breadcrumbs | |
| 1 tablespoon | 15 ml | Italian seasoning (one without added salt) |
| — | Salt and fresh cracked pepper |
Instructions
- Prep the mushrooms: Carefully remove the stems from the mushrooms. Set the caps aside and chop the stems finely.
- Sauté the mushroom stems: Melt the butter in a wide skillet over medium heat. Add the onion and garlic and gently cook until softened, about 2-3 minutes. Add the chopped mushroom stems and sauté until softened, about 5 minutes.
- Finish the filling: Add the breadcrumbs and Italian seasoning to the mushrooms in the pan and stir well, to coat everything with butter. If it seems dry, add a little more butter. Cook for another 3-4 minutes, take off the heat and stir in the parmesan, parsley and salt and pepper (if needed). Then set aside to cool.
- Stuff and bake the mushroom caps: Preheat the oven to 350°F. Evenly distribute the filling between the mushroom caps, pushing it slightly down as you fill them. Place the mushrooms on a baking sheet lined with nonstick silicone mats and bake until the top is browned, about 20-25 minutes.
- Serve: Serve hot or warm, with a bit of lemon juice if you like.