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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffed Baby Portobello Mushrooms Recipe

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This recipe for Stuffed Baby Portobello Mushrooms is from Leana & Zachary's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 baby Portobello mushrooms - the bigger the better
1-1/2 cup fresh whole wheat bread crumbs, either prepared or make it yourself by processing 2 slices whole wheat bread in a food processor
3 tablespoons olive oil
1 medium red onion chopped
1 garlic clove pressed
3/4 teaspoon sea salt
2 tablespoons fresh parsley, chopped
1/2 teaspoon basil, fresh chopped, or dried leaves
Directions:
Directions:
Preheat oven to 375 F.

Clean mushrooms and remove stems. Heat the oil in a saucepan over medium high heat. Add onion and garlic and sauté for about 7 minutes. Stir in the salt, and then the bread crumbs, basil, and parsley. Evenly distribute the mixture to the mushroom caps. Bake for 30-45 minutes uncovered. After 30 minutes, check every five minutes to make sure they are bubbly but not too brown. Enjoy!
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 mins to prepare - 45 mins to bake

 

 

 

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