Garlic and Herb Stuffed Portabella Mushrooms. Today I will be making grilled mushrooms and fried egg for breakfast. Place the mushroom caps on a plate. Add the olive oil, shallots, garlic, basil and chives to a bowl and blend well.

Because they're naturally low in calories, they can be good vehicles for delivering heavier These paleo-friendly stuffed mushrooms use a mixture of ground turkey, garlic, herbs, and some finely chopped water chestnuts as a filling. Portabella mushrooms stuffed with chickpeas flavored with herbs and cashews. Didn't I say that my brain juices start flowing around the holiday season:) These delicious Portabellas, stuffed with Chickpeas, Cashews, carrots, onions, herbs and bread crumbs make for delicious addition to the. You can cook Garlic and Herb Stuffed Portabella Mushrooms using 10 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Garlic and Herb Stuffed Portabella Mushrooms

1. You need 2 of lbs. Portabello mushrooms.
2. You need 2 tablespoon of butter.
3. Prepare 1 tablespoon of minced garlic.
4. It's 1/2 of onion finely diced.
5. Prepare 1 pound of sausage roll. Italian is great too.
6. It's 1/2 package of cream cheese (4oz) room temperature.
7. Prepare 4 oz. of Package garlic and herb goat cheese.
8. Prepare 2 teaspoons of parsley flakes.
9. You need to taste of Salt and pepper.
10. Prepare of Mozzarella cheese, shredded (optional).

Place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms.. Marinating with fresh herbs and garlic is the secret to flavor-packed grilled portabellas. Serve grilled portabellas as an elegant appetizer or a side with grilled meat. Portabella (a.k.a portobello) mushrooms are just grown-up cremini mushrooms Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing.

Garlic and Herb Stuffed Portabella Mushrooms instructions

1. Clean mushrooms and remove stems..
2. Small dice the stems and in skillet, add 2 tablespoon butter..
3. Over medium heat, cook sausage, mushroom stems and onion until sausage is cooked and browned..
4. Add minced garlic and stir until sausage is in small crumbles. Cook about 5 minutes. Drain of excess grease..
5. In a glass or cookie sheet with side, spray pan with non stick spray..
6. Arrange mushroom caps to fit..
7. In bowl combine the softened cream cheese, goat cheese, salt, pepper and parsley flakes..
8. Mix to combine well. I add the mozzarella in my filling. But you can also sprinkle on top before baking..
9. Mix the cheese filling with the meat mixture until combined..
10. Spoon filling into mushroom caps filling well. I load them up :).
11. Bake at 350 degrees for 15 to 20 minutes or until mushrooms are tender. Check at 10 minutes..
12. Sprinkle with mozzarella cheese and bake until cheese is bubbly and brown..

Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with. Guys (and gals), I'm really sorry for being M. Life has all of a sudden become even more of a crazy, busy, (mostly) fun Sautee up some veggies, throw in some herbs, mix it up with cooked quinoa, throw it in a mushroom cap, top it with cheese and BOOM: dinner. This portabella steak is a perfect healthy vegetarian recipe!