Garlic and Herb Stuffed Portabella Mushrooms
I love mushrooms. I usually just use the basic recipe, but I was feeling adventurous today. Great for appetizer, game day snack or side dish.
Garlic and Herb Stuffed Portabella Mushrooms
I love mushrooms. I usually just use the basic recipe, but I was feeling adventurous today. Great for appetizer, game day snack or side dish.
Cooking Instructions
- 1
Clean mushrooms and remove stems.
- 2
Small dice the stems and in skillet, add 2 tablespoon butter.
- 3
Over medium heat, cook sausage, mushroom stems and onion until sausage is cooked and browned.
- 4
Add minced garlic and stir until sausage is in small crumbles. Cook about 5 minutes. Drain of excess grease.
- 5
In a glass or cookie sheet with side, spray pan with non stick spray.
- 6
Arrange mushroom caps to fit.
- 7
In bowl combine the softened cream cheese, goat cheese, salt, pepper and parsley flakes.
- 8
Mix to combine well. I add the mozzarella in my filling. But you can also sprinkle on top before baking.
- 9
Mix the cheese filling with the meat mixture until combined.
- 10
Spoon filling into mushroom caps filling well. I load them up :)
- 11
Bake at 350 degrees for 15 to 20 minutes or until mushrooms are tender. Check at 10 minutes.
- 12
Sprinkle with mozzarella cheese and bake until cheese is bubbly and brown.
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