Simple Way to Make Speedy Stuffed Baby Portabello Mushrooms

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, stuffed baby portabello mushrooms. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Stuffed Baby Portabello Mushrooms is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Stuffed Baby Portabello Mushrooms is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have stuffed baby portabello mushrooms using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Stuffed Baby Portabello Mushrooms:

1. Prepare baby portabello mushrooms
2. Take garlic clove
3. Make ready red onion diced
4. Make ready sun dried tomatoes diced (not oil packed)
5. Take stems from the mushrooms diced
6. Make ready each herb - dried parsley, thyme, dill - whichever you like is fine.
7. Prepare stale dry bread
8. Take balsamic vinegar (2-3 tablespoons)
9. Take chicken broth
10. Get olive oil, extra virgin
11. Make ready grated cheese - pecorino romano, or anything you like!
12. Prepare salt & pepper

Instructions to make Stuffed Baby Portabello Mushrooms:

1. Set oven to 350°. Butter an 8 × 8 baking dish and set aside.
2. Pull off stubs (do not discard) and wash cap tops under cold running water. Lay them top side down on paper towels to dry while you prepare the other ingredients.
3. Place the sun dried tomatoes in a bowl of very hot water - not boiling.
4. Smash and finely dice a large clove of garlic. Take half a red onion and slice off 2 - 1/4" slices & dice them. Take 4-5 larger mushroom stems and finely dice. Lastly dice the tomatoes. BTW, if you threw out the stems (like I have) take 1, or 2, of the smallest mushrooms and use them as a replacement.
5. Over a medium heat in a non-stick pan melt 2 tablespoons of butter.
6. Once the butter is frothy add onions & cook about 1 minute. Add diced garlic, sun dried tomatoes and mushrooms. If it seems dry, add another pat of butter. Add about a teaspoon of extra virgin olive oil. Cook for about a minute then add herbs, salt & pepper.
7. While the onions are cooking place the stale bread into a gallon plastic bag and break it up into small pieces. Don't worry if there are bread crumbs - it's all going into the filling.
8. When the onions look translucent put in a splash of balsamic vinegar and very soon it will evaporate. Take off the heat. Throw in the bread, stir well to incorporate and add up to 3/4 of a cup of chicken broth. There should be just enough to moisten the bread not make soup. Let cool.
9. In a bowl add 2-3 tablespoons of extra virgin olive oil and dip only the tops of the mushrooms making sure to get the sides. Add more oil as you need to.
10. Place caps in baking dish and start to mound filling into each cap using all the stuffing. Finish with grated cheese. Bake about 30 minutes.

So that’s going to wrap this up for this exceptional food stuffed baby portabello mushrooms recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!