stuffed baby portabello mushrooms
(1 rating)
A favorite at all parties. These baby portabellos disappear in minutes. Make em as an appetizer or as part of a meal.
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(1 rating)
Ingredients For stuffed baby portabello mushrooms
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15-20 lgbaby portabello mushrooms
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2 Tbspbutter
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1/4 cchopped green onion
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1/4 cchopped red bell pepper
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1 1/2 csoft bread crumbs
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2 tspitalian seasoning
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1 tspgarlic powder
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1 tspcomplete seasoning
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1/4 tspeach, salt and pepper
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1 Tbspbutter
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extra virgin olive oil
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grated parmesian cheese
How To Make stuffed baby portabello mushrooms
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1Heat oven to 350ºF.
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2Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
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3Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Add melted butter to dampen if necessary. Fill mushroom caps with bread crumb mixture.
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4Melt 1 tablespoon butter in rectangular pan,(I use non stick baking spray) 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Drizzle with olive oil and if desired Sprinkle with cheese. Bake 15 minutes.
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5Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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