Stuffed Portabella Mushrooms

Name: Stuffed Portabella Mushrooms
Total time: 4500 s
Yield: 9 servings
Cuisine: American
Ingredients: 9 large Portabella mushrooms; 1 large Ear roasted corn; 1 each Zucchini & Yellow Squash; 1 large Onion - diced very fine; 6 Eggs beaten with milk; 6 clove Garlic - chopped very fine; 2 cup Grated parmigiana & mozzarella (shredded); 1/4 cup Extra virgin olive oil for frying & dressing the stuffed musheooms

Angelslave IsOwned @cook_2719590

We recently had a friend pass away. A group of us met at my house for a memorial service. We served the mushrooms with tossed salad & crostini. Bon Apetite!

Angelslave IsOwned @cook_2719590

We recently had a friend pass away. A group of us met at my house for a memorial service. We served the mushrooms with tossed salad & crostini. Bon Apetite!

Saved

Ingredients

1 hour 15 mins

9 servings

9 largePortabella mushrooms
1 largeEar roasted corn
1 eachZucchini & Yellow Squash
1 largeOnion - diced very fine
6Eggs beaten with milk
6 cloveGarlic - chopped very fine
2 cupGrated parmigiana & mozzarella (shredded)
1/4 cupExtra virgin olive oil for frying & dressing the stuffed musheooms

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Steps

1 hour 15 mins

1

Rub the portabella mushrooms to remove dirt. Chop stems & set aside. Rub inside ribs out of mushrooms
2

Take a roasted ear of corn & remove kernels - set aside)
3

Do a very fine dice on the squash & zucchini - set aside
4

Dice or grate onions - they should be very fine)
5

Add 3 TBL EVOO to a hot skillet.
6

Immediately add chopped vegetables - chopped mushroom stems, corn, onions, squash, zucchini, garlic. Do NOT season with salt yet. When the vegetables become soft - drain in a colander - squeeze out as much liquid as possible
7

Return all veggies to the pan - add beaten eggs - stir - until the eggs are cooked - add the cheese & stir in 1 cup of the cheese & then the second until well combined
8

Stuff each mushroom & place each on baking pan. Place in oven pre-heated to 350°F & bake until the mushrooms darken & the cheese is bubbling