Wednesday, May 13, 2020

What's Cooking Wednesday: Stuffed Mushrooms

This week in my Misfit Market box, I received portobello mushroom caps. They looked sooooo good and I was just going to slice them up and use them like I would use any mushrooms. But then I stopped and thought about how delicious stuffed mushrooms are and figured I'd try to stuff these. They turned out SO good, on the first shot. 


2 portabello mushroom caps
1 tablespoon balsamic vinegar
2 tablespoons olive oil
salt and pepper
any fresh herbs you have around (I had thyme and rosemary)

2 pieces of mozzarella cheese
2 tablespoons shredded parmesan
4 tablespoons breadcrumbs
1 tablespoon olive oil 
salt and pepper 
any fresh herbs

Preheat the over to 425. Line a baking pan with foil (I was worried about a mess) and spray with Pam. 
Put the caps in, flesh side up. 
Mix the balsamic, olive oil, and spices together and baste the flesh of the caps. 
Bake for 10 minutes. 

While baking, mix the breadcrumbs, parmesan, olive oil, and spices together in a bowl. 

Take them out. Put a slice of mozzarella cheese on top of the flesh then top that with the breadcrumb mixture. 
Put it back in the oven, on the top rack, for 5 minutes or until browned and cheese is melted. 

These were SO good and I've already put mushroom caps on my grocery list for the next run! 

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