How to Prepare Perfect Stuffed Baby Portabello Mushrooms

Without fail recipe ultimate Stuffed Baby Portabello Mushrooms easy, fast, practical.

Good Evening every body, at this time you get present recipe Stuffed Baby Portabello Mushrooms with 12 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 10 stages of easy cooking Stuffed Baby Portabello Mushrooms.

Ingredients all Stuffed Baby Portabello Mushrooms

1. Prepare 1 packages : baby portabello mushrooms.

2. Needed 1 large : garlic clove.

3. Prepare 2 slice : red onion diced.

4. Prepare 5 piece : sun dried tomatoes diced (not oil packed).

5. Prepare 5 : stems from the mushrooms diced.

6. Prepare 1/4 tsp : each herb - dried parsley, thyme, dill - whichever you like is fine..

7. Prepare 4 slice : stale dry bread.

8. Prepare 1 : balsamic vinegar (2-3 tablespoons).

9. Needed 3/4 cup : chicken broth.

10. Prepare 1 : olive oil, extra virgin.

11. Prepare 1 : grated cheese - pecorino romano, or anything you like!.

12. Needed 1 : salt & pepper.

If all ingredients Stuffed Baby Portabello Mushrooms it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Stuffed Baby Portabello Mushrooms

1. Set oven to 350°. Butter an 8 × 8 baking dish and set aside..

2. Pull off stubs (do not discard) and wash cap tops under cold running water. Lay them top side down on paper towels to dry while you prepare the other ingredients..

3. Place the sun dried tomatoes in a bowl of very hot water - not boiling..

4. Smash and finely dice a large clove of garlic. Take half a red onion and slice off 2 - 1/4" slices & dice them. Take 4-5 larger mushroom stems and finely dice. Lastly dice the tomatoes. BTW, if you threw out the stems (like I have) take 1, or 2, of the smallest mushrooms and use them as a replacement..

5. Over a medium heat in a non-stick pan melt 2 tablespoons of butter..

6. Once the butter is frothy add onions & cook about 1 minute. Add diced garlic, sun dried tomatoes and mushrooms. If it seems dry, add another pat of butter. Add about a teaspoon of extra virgin olive oil. Cook for about a minute then add herbs, salt & pepper..

7. While the onions are cooking place the stale bread into a gallon plastic bag and break it up into small pieces. Don't worry if there are bread crumbs - it's all going into the filling..

8. When the onions look translucent put in a splash of balsamic vinegar and very soon it will evaporate. Take off the heat. Throw in the bread, stir well to incorporate and add up to 3/4 of a cup of chicken broth. There should be just enough to moisten the bread not make soup. Let cool..

9. In a bowl add 2-3 tablespoons of extra virgin olive oil and dip only the tops of the mushrooms making sure to get the sides. Add more oil as you need to..

10. Place caps in baking dish and start to mound filling into each cap using all the stuffing. Finish with grated cheese. Bake about 30 minutes..

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