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.
The mushroom should look plump and feel firm.
Avoid any mushrooms that feel moist or slimy, or too soft.
You can have Stuffed Portobello Caps using 11 ingredients and 10 steps. Here is how you cook that.
Ingredients of Stuffed Portobello Caps
- It's of 8 oz spinach defrosted.
- You need of bread cruumbs.
- It's of panko.
- It's of shredded cheese - any.
- You need of ground/diced sausage.
- Prepare of vinagrette or italian dressing.
- Prepare of potobello caps.
- You need of onion - finely diced.
- It's of season salt & pepper to taste.
- You need of minced garlic.
- You need of lemon juice.
Flip the portobello over and look at the gills (the light, feathery "ribs" under the cap). The gills should be dry and clean. In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes.
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.
In a medium bowl combine panko,. Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up. Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up. Next add the red pepper and tomatoes.