I grew-up thinking I didn’t like mushrooms.
If there were mushrooms on pizza at a friend’s birthday party, I’d completely avoid the whole pizza. If they were in a dish at a restaurant, I’d request for them to be left off. There was something about their texture and appearance that led me to assume I didn’t like them.
During college, I became a more adventurous eater. I stopped going out of my way to avoid mushrooms, but definitely wouldn’t request them to be added to anything.
Then, I started dating my (now) husband, who loves all types of mushrooms. When we first started dating, we’d each cook meals for the other person. As a side dish, he would often grill a big mix of vegetables, usually containing these little fungi. As I began to eat them prepared in different ways, I soon learned that I loved the taste and texture they added to dishes!
I’m now making-up for lost time and love experimenting with different types of mushrooms. One of my favorite types are portobello. Their meaty texture is completely unique to all other vegetables and the perfect compliment to warm cheese and sun-dried tomatoes.
Cheese Stuffed Portobello Mushrooms
Adapted from Plenty
Keywords: bake appetizer side entree vegetarian cheese mushrooms
Ingredients (4 large or 8 small portobello mushrooms)
- 4 large or 8 small portobello mushrooms, cleaned and stalks removed
- 4 tbs. olive oil
- Fresh parsley
- Salt and pepper, to taste
- 1 celery stalk, chopped
- 1 small onion, diced
- 2 tbs. sun-dried tomatoes
- 2 garlic cloves, chopped
- 2 scallions, chopped
- 1/3 cup grated parmesan cheese
- 3 oz. goat cheese
Preheat the oven to 350 degrees. Line baking sheet with foil or parchment paper. Place mushrooms on baking sheet, facing-up. Drizzle 2 tbs. olive oil over mushrooms and sprinkle with salt and pepper. Set aside.
In large skillet, heat remaining 2 tbs. olive oil over medium heat. Add onion and celery and cook 5 minutes, until tender. Add the sun-dried tomatoes and garlic and cook additional 2 minutes. Remove from heat. Mix in scallions.
Line bottom of mushrooms with half parmesan and half the goat cheese. Fill with sun-dried tomato mixture then top with other half of cheese (alternatively, you can just mix all the filling with the cheese and scoop into mushrooms). Bake about 15 minutes, until cheese melts and mushrooms are tender. Serve and enjoy!
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~Is there a food you assumed you didn’t like without trying?