If you’ve ever tried stuffed mushrooms, and like them, then your going to love Vito’s Portobello stuffed delicacy
Portobello Mushrooms Recipe:
4 large Portobello mushrooms, with stems cut out
½+cup mozzarella cheese
½ + cup cheddar cheese
1/3 cup Parmesan cheese
1/3 cup Romano
1/3 cup of Italian seasoned bread crumbs
chopped ham or pepperoni, crumbled Italian sausage
Various chopped vegetables such as: artichoke hearts, different colored bell peppers, onions, chunks of zucchini, diced tomatoes, etc.
Italian herb mix such as basil, rosemary, bay leaves oregano and thyme, salt and pepper to taste if needed.
First spray or rub the top of each washed off Portobello cap with a little olive oil.
Put them in the oven underside down on a broiler pan and broil at 450 degrees for 15 minutes. This will soften them and help drain some of the moisture from the Portobello caps.
Remove the caps from the oven and puncture them so that the moisture can drain.
Turn them over and keep on the pan to fill and cook.
Fill the cap with the cheese mixture, vegetables and meats if desired. Add herbs and salt and pepper to your taste.
You can make the Portobello’s cheese only, cheese and vegetable, cheese and pepperoni, cheese and sausage or a combination of everything. Top off with Mozzarella and sprinkle with Parmesan cheese.
Put the oven on bake at 400 and bake for 15-20 minutes. Keep an eye on it. When the cheese browns on top, the mushrooms are done. Let them cool for 5 minutes, cut with a pizza cutter and serve.
In the episode where I made these I combined the cheeses and breadcrumbs, with chopped artichoke hearts and a half a stick of melted butter. I filled the caps with this mixture only and it made delicious cheesy, tangy mouth watering Portobello appetizer!
FOLLOW ME HERE:
FACEBOOK
PINTEREST
WEBSITE