Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Wild Mushroom & Sage Olive Oil; 2 tbsp Neapolitan Herb Dark Balsamic (plus extra for drizzling); 6 large Portobello Mushrooms (or mushrooms of your choice, stems removed); 6 Mushroom Stems (finely chopped); 1 cup Prepared Stuffing (see stuffing recipes in “Sides” category); ½ cup Cream Cheese (softened); 2 cloves Garlic (minced); ¼ cup Parmesan Cheese (grated); 2 tbsp Fresh Parsley (chopped); Salt & Pepper (to taste)

Stuffed Portobello Mushrooms

Jennifer Bohane

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

220

Cuisine

American

Ingredients

2 tbsp Wild Mushroom & Sage Olive Oil
2 tbsp Neapolitan Herb Dark Balsamic (plus extra for drizzling)
6 large Portobello Mushrooms (or mushrooms of your choice, stems removed)
6 Mushroom Stems (finely chopped)
1 cup Prepared Stuffing (see stuffing recipes in “Sides” category)
½ cup Cream Cheese (softened)
2 cloves Garlic (minced)
¼ cup Parmesan Cheese (grated)
2 tbsp Fresh Parsley (chopped)
Salt & Pepper (to taste)

Directions

Preheat Oven: Preheat your oven to 375°F (190°C).
Sauté Mushroom Stems & Garlic: Heat the Wild Mushroom & Sage Olive Oil in a skillet over medium heat. Add the chopped mushroom stems and garlic, sautéing for 3-4 minutes until softened.
Make Filling: In a bowl, combine the sautéed mushroom stems, cream cheese, stuffing, parmesan cheese, and our Neapolitan Herb Dark Balsamic. Mix until everything is well combined. Season with salt and pepper to taste.
Stuff Mushrooms: Place the Portabella mushroom caps on a baking sheet. Fill each mushroom cap with the prepared mixture, pressing it down gently.
Bake: Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
Garnish & Serve: Before serving, drizzle additional Neapolitan Herb Dark Balsamic over the stuffed mushrooms and sprinkle with fresh parsley. Enjoy!

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