Stuffed Portobello Mushrooms

The other day I watched a cooking show where Stuffed Mushrooms were made using sausage.  I watched it and thought how ridiculous to take a simple low fat item and ruin it with all that animal fat.  With that said, the recipe intrigued me and I wanted to figure out a way to make this recipe delicious and veg friendly.  2 days later my family all had leftover Italian food from a wonderful dinner out but needed something to accompany it.  I searched this recipe online and made it using both Portobello caps and Baby Bello mushrooms and both variety’s were great!  One works as a main course and the other as a lovely side dish or appetizer.  I love a versatile recipe!  I hope you enjoy it too.  In this I used fresh mozzarella but this recipe would work with a variety of cheeses.

Stuffed Grilled Portobello’s

4 large or 6 smaller Portobello mushrooms or 16 oz stuffing mushrooms

1 8 oz package sliced Baby Bello mushrooms

¾ to 1 cup bread crumbs

Olive oil as needed

4 oz cream cheese room temperature

4 sundried tomato’s in oil

4-6 oz cheese, I used fresh mozerella, feta or other cheeses will work as well

Parmesan to sprinkle on top

1 shallot

2-4 cloves of garlic depending on taste

Italian seasoning to taste

Salt/pepper to taste

Clean mushrooms with a brush and water and brush both sides with olive oil

Preheat grill to medium high heat and cook 4-5 minutes on each side

Place sliced mushrooms, garlic and shallot in food processor and pulse until rough chopped

Heat oil in a pan and sauté mushroom mixture adding seasoning as needed.  Cook until mushrooms are rich brown color.  Cool slightly

Add mushroom mixture to cream cheese and add bread crumbs to your likening, once stirred add in mozzarella or other cheese

Stuff mushroom accordingly and sprinkle with parmesan cheese

Bake 15 minutes in 350 degree oven or place in foil and heat on medium grill

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