I used to be fearful of Portobello mushrooms. Okay, all mushrooms.
I grew-up without ever seeing them on a plate and they never found their way into our kitchen.
I assumed I didn’t like them.
And then I started working at an upscale Italian restaurant during college. Where we had to try each of the entrees that changed daily.
A college student being forced to eat well-prepared, free seafood, pastas, desserts and more.
It was rough.
Actually, it wasn’t. At all. I was given free soup, salad and coffee at all times, a generous discount on other meals, and most of all, the chance to try so many new foods! I became much more adventurous in the way I ate and learned there were so many foods I always assumed I didn’t like that I really loved!
Portobello mushrooms fall in that category. I love how versatile that are. They can be chopped and used to enhance an appetizer. They can be served plain, to accompany a piece of meat or seafood. Or here, they can serve as a star, holding a medley of melted cheese and toasted breadcrumbs.
Cheese-Stuffed Portobello Mushrooms
Adapted from Food Network
Keywords: appetizer entree side vegetarian cheese mushrooms
- 4 portobello mushroom caps
- 3 tbs. olive oil
- 1 onion, diced
- 4 stalks celery, chopped
- 1 handful spinach, roughly chopped
- 1 cup breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Salt and pepper, to taste
1. Preheat the broiler. Line baking sheet with foil. Place portobello mushrooms grill-side down on the pan, brush tops with 1 tbs. olive oil and broil 5 minutes.
2. Meanwhile, heat remaining 2 tbs. olive oil in skillet. Add onion and celery and cook until tender, about 4 minutes. Add spinach and remove from heat.
3. In small bowl, toss breadcrumbs, mozzarella, and parmesan cheese with salt and pepper. Mix in celery and onion mixture.
4. Stuff portobello mushrooms with filling and broil until lightly browned, about 5 minutes. Serve and enjoy!
In other news, I was sent a this package from Garlic Gold that included a variety of their Garlic Nuggets! The flavors included Southwest Blend, Sea Salt, Parmesan and Italian Herb. We’ve tried the Southwest Blend with scrambled eggs and even sprinkled the Parmesan flavor over a bowl of air-popped popcorn. Both flavors have been bold, flavorful and delicious! This is a great way to quickly add a lot of flavor to any dish!
~Using Random.org the winner of the Emergen-C giveaway is Cellabella!
~Don’t forget to enter my other giveaways: Mason Jar Cookie Co. & Share Your Goodness to win a Whole Foods Giftcard!
~Are there foods you assume(d) you don’t/didn’t like without trying?