Stuffed Portobello Mushrooms: A Yummy Veggie Side Dish for Dinner
Make Mini Mushrooms
Instead of using the large mushroom caps, find the smaller ones and use this same recipe. Mini stuffed portobello mushrooms make the perfect finger foods!
A Vegetable Side Dish that is Quick & Yummy
Forget opening a can of corn, mixing it with a can of diced carrots and warming it up on the stove top. This recipe will be a sure hit with your family. Even the kids will love them! They're great as a veggie side dish and can even be brought as a cover dish to a family reunion, a church gathering, or any other gathering that involves food. Dive in and enjoy!
Stuffed Portobello Mushrooms....Mmm, So Cheesy!
Why eat a starchy loaded potato full of carbohydrates when we can eat a much healthier loaded mushroom to boost our immune systems?
This cheesy and downright delicious dish will work perfect as a veggie side dish to mashed potatoes (or rice) and your choice meat. Or, you can let these juicy criminis stand alone as a perfect main dish and make a house salad.
So let's begin with the ingredients.
- Portobello mushrooms, Whole, not sliced
- Mozzarella cheese, Shredded
- Sharp cheddar cheese, Shredded
- 1 tub Philadelphia chive & onion cream cheese
- Bacon bits
- 1 Egg
- McCormick’s Italian Seasoning, grinder
- 1/2 Green bell pepper, Finely diced
1) Set the oven to 375°F. While the oven is heating up, use a sharp knife to wheedle out the stump of a stem in each mushrooms. Lay the mushrooms smooth side down on a shallow cooking pan. Do not spray the pan. (I like to cover my pan with foil for easy cleanup.)
2) Scoop out the tub of cream cheese into a bowl and add the egg and dices bell pepper. Stir until well blended. (Sometimes, I like to add a little Parmesan cheese to the mixture).
3) Spread the mixture across the stem side of the mushrooms.
4) Load each mushroom with shredded mozzarella.
5) Sprinkle with bacon bits (the bacon bits will soften while they cook).
6) Sprinkle cheddar cheese atop the bacon bits.
7) Grind Italian seasoning atop cheddar cheese.
Just before going in the oven, it should look like this.
Let it cook for 15-17 minutes in the oven, or until cheese is bubbling and starting to turn a golden brown color around the edges. A minute before pulling out the mushrooms, brush the tops with butter. Your finished product will look like this:
Stuffed Portobello Mushrooms
|Serving size: 1|
|Calories from Fat||135|
|% Daily Value *|
|Fat 15 g||23%|
|Carbohydrates 7 g||2%|
|Protein 17 g||34%|
|Sodium 189 mg||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2014 Jessica Barrow