Four Cheese Stuffed Portobello Mushrooms
 
 
Serves: 8
Ingredients
  • 8 large Portobello Mushrooms, stems removed, caps cleaned with damp towel
  • ½ c. olive oil
  • salt and pepper
  • 6 large garlic cloves, minced
  • Stuffing:
  • 2 c. fresh breadcrumbs
  • ¼ c. chopped parsley
  • 2 T. chopped thyme
  • 2 T. minced chives
  • 12 large basil leaves, shredded
  • ⅓ c. grated Parmigiano
  • ½ c. grated Gruyère
  • ½ c. grated Asiago
  • 1 c. grated Fontina
  • ½ tsp. pepper
  • 4 T. milk
Instructions
  1. Preheat oven to 350° or light grill.
  2. Place aluminum foil shiny side up on jelly roll pan and lightly oil shiny side.
  3. Place the mushrooms on the foil, gill side up. Brush with olive oil, season generously with salt, pepper and minced garlic.
  4. In a small bowl, combine the stuffing ingredients, except for the milk, and toss with a fork to blend.
  5. Drizzle with milk, toss again to moisten the crumb mixture. Stuffing should just hold together when gently squeezed. Add additional teaspoons of milk if mixture is still dry.
  6. Distribute stuffing evenly into the mushroom caps, gently pressing down. Drizzle tops with additional olive oil.
  7. Cover with additional sheet of foil (shiny side in) and roll sides inward to create a tight foil package.
  8. Bake 40 minutes in oven or grill ½ hour over medium heat.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/four-cheese-stuffed-portobello-mushrooms/