Stuffed Portobello Caps. Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. This recipe belongs to Italian cuisine. Tomato and mozzarella cheese stuffed mushroom caps baked in an oven.

Place the caps on an aluminum foil lined baking sheet, stem-end up, and. Season with salt, pepper, and a pinch of red pepper flakes. In a medium bowl combine panko,. You can cook Stuffed Portobello Caps using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Stuffed Portobello Caps

Prepare 1 packages of 8 oz spinach defrosted.
You need 1/4 cup of bread cruumbs.
Prepare 1/4 cup of panko.
Prepare 1/2 cup of shredded cheese - any.
You need 1/2 lb of ground/diced sausage.
It's 3/4 cup of vinagrette or italian dressing.
You need 2 large of potobello caps.
It's 1/4 cup of onion - finely diced.
You need 1 of season salt & pepper to taste.
Prepare 1/2 tbsp of minced garlic.
Prepare 1/2 tbsp of lemon juice.

The caps should have a smooth appearance, with minimal discoloration or dry patches. The mushroom should look plump and feel firm. Avoid any mushrooms that feel moist or slimy, or too soft. Flip the portobello over and look at the gills (the light, feathery "ribs" under the cap).

Stuffed Portobello Caps instructions

preheat oven 350.
Brown sausage..
while sausage is cooking destem and clean portobello caps.
lightly brush Portobello caps with vinegarete/Italian dressings.
bake for 5 minutes.
while prebaking caps mix remaining ingredients completely..
remove caps and completely cover with mix in heaping mound..
drizzle with vinergaret/dressing.
bake for 25 minutes..
let sit for 5 minutes before serving.

The gills should be dry and clean. Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Made it tonight with grilled steelhead trout.