Hello everybody, it’s Griffin, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, stuffed baby portabello mushrooms. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Stuffed Baby Portabello Mushrooms is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Stuffed Baby Portabello Mushrooms is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have stuffed baby portabello mushrooms using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Stuffed Baby Portabello Mushrooms:
- Take 1 packages baby portabello mushrooms
- Prepare 1 large garlic clove
- Prepare 2 slice red onion diced
- Get 5 piece sun dried tomatoes diced (not oil packed)
- Make ready 5 stems from the mushrooms diced
- Make ready 1/4 tsp each herb - dried parsley, thyme, dill - whichever you like is fine.
- Make ready 4 slice stale dry bread
- Take 1 balsamic vinegar (2-3 tablespoons)
- Take 3/4 cup chicken broth
- Get 1 olive oil, extra virgin
- Make ready 1 grated cheese - pecorino romano, or anything you like!
- Make ready 1 salt & pepper
Instructions to make Stuffed Baby Portabello Mushrooms:
- Set oven to 350°. Butter an 8 × 8 baking dish and set aside.
- Pull off stubs (do not discard) and wash cap tops under cold running water. Lay them top side down on paper towels to dry while you prepare the other ingredients.
- Place the sun dried tomatoes in a bowl of very hot water - not boiling.
- Smash and finely dice a large clove of garlic. Take half a red onion and slice off 2 - 1/4" slices & dice them. Take 4-5 larger mushroom stems and finely dice. Lastly dice the tomatoes. BTW, if you threw out the stems (like I have) take 1, or 2, of the smallest mushrooms and use them as a replacement.
- Over a medium heat in a non-stick pan melt 2 tablespoons of butter.
- Once the butter is frothy add onions & cook about 1 minute. Add diced garlic, sun dried tomatoes and mushrooms. If it seems dry, add another pat of butter. Add about a teaspoon of extra virgin olive oil. Cook for about a minute then add herbs, salt & pepper.
- While the onions are cooking place the stale bread into a gallon plastic bag and break it up into small pieces. Don't worry if there are bread crumbs - it's all going into the filling.
- When the onions look translucent put in a splash of balsamic vinegar and very soon it will evaporate. Take off the heat. Throw in the bread, stir well to incorporate and add up to 3/4 of a cup of chicken broth. There should be just enough to moisten the bread not make soup. Let cool.
- In a bowl add 2-3 tablespoons of extra virgin olive oil and dip only the tops of the mushrooms making sure to get the sides. Add more oil as you need to.
- Place caps in baking dish and start to mound filling into each cap using all the stuffing. Finish with grated cheese. Bake about 30 minutes.
So that is going to wrap this up with this exceptional food stuffed baby portabello mushrooms recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My site becomes “the place to be” when it comes to stuffed baby portabello mushrooms cooking. Go on get cooking!
