Heather's Stuffed Portabella Mushrooms

By Heather_D

This recipe is a mixture of several stuffed mushroom recipes that I have seen throughout the years.

Ingredients

• 4 Portabella mushrooms
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 8 oz. (1 cup) cream cheese
• 1/4 cup fresh Parmesan cheese
• 1/4 tsp garlic salt
• 1/2 tsp dried basil
• 1/8 chili powder (or to taste)
• 1/4 tsp black pepper (or to taste)
• 8 Tbsp seasoned bread crumbs
• 1/2 cup Mozzarella cheese
• Salt to taste
• Pepper to taste
• Non-stick Cooking Spray

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit. Using a paring knife, remove the stems from all the mushroom caps. Wipe down the mushrooms with a wet cloth to remove all the dirt; Set aside. Do NOT wash or rinse the mushrooms!! In a medium skillet, heat the oil and saute the garlic until it is fragrant; Remove from heat. In a small bowl, mix the cream cheese and Parmesan cheese. Season to taste with garlic salt, basil, chili powder, black pepper, and salt; Mix well. Mound the mixture into the mushroom caps. Top each mushroom with 2 Tablespoons of seasoned bread crumbs. Spray the bottom of a glass baking dish with non-stick cooking spray. Carefully place the mushrooms into the baking dish and bake for 30 minutes. Top each mushroom with Mozzarella cheese and bake an additional 10 - 15 minutes, or until the Mozzarella cheese has turned golden brown. Allow the mushrooms to cool for 5 minutes and serve warm.