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Stuffed mushrooms
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| Stuffed Baby Portobello Mushrooms Ingredients | |
| 14oz | baby portobello mushrooms |
| 1 cup | feta cheese |
| 1/2 cup | softened cream cheese |
| 1/4 cup | diced roasted red peppers |
| 1/4 cup | chopped yellow onions |
| 1/4 cup | chopped fresh tomato |
| 1/8 cup | fresh chopped basil |
| 1 clove | garlic, minced |
| 1/4 cup | panko bread crumbs |
| 1/4 cup | grated Parmesan cheese |
| 1 teaspoon | salt plus 1/2 teaspoon for topping |
| 1 teaspoon | freshly cracked pepper and 1/2 teaspoon for topping |
| 2 tablespoons | olive oil |
Directions
Preheat the oven to 350F
Wipe the outside of the mushrooms with a damp cloth to remove any dirt or grit. Pull out the stem of the mushrooms with a melon baller and remove the gills of the mushroom, being careful to not pierce the flesh. Place the mushrooms on a non-stick cooking pan, open side up.
Combine the feta cheese, cream cheese, red peppers, yellow onions, fresh tomato, spinach, 1 teaspoon salt, 1 teaspoon black pepper, basil, and garlic into a bowl until evenly distributed. Spoon the mixture evenly between the mushrooms in the baking pan.
Combine 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons olive oil, Parmesan cheese, and panko. Sprinkle the mixture on each of the mushrooms.
Bake for 10-12 minutes, or until the cheese is nice and bubbly and the crumb mixture has become golden brown.
Enjoy!
Recipe adapted form My Baking Addiction
Recipe uploaded with Shop'NCook for iPhone.
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