3 Cheese Stuffed Portobello Mushrooms
Hi all! What’s cooking today? For me, it’s stuffing more stuff. This time its large Potobello mushroom caps. These guys are so versatile. I know you’ve seen these a million different way and I’m about to show you one more. I really like these mushroom caps. They are really meaty tasting, and lend themselves to all kinds of flavors. In the summer we just grill these tossed with some seasoning and olive oil. Today, I stuffed them with 3 different kinds of cheese and some kale. Feel free to use spinach instead. I just happened to have some frozen kale to use up. Use whichever you like!
After made these, my husband said that these would be awesome with some crab meat. Yes, they would. Or even, artichokes, or sun dried tomatoes, or bacon! As you can see the possibilities are endless! Get creative! Experiment! That’s what cooking is all bout!
3 Cheese Stuffed Portabello Mushrooms
Ingredients
- 4 Portobello mushroom caps
- 1/2 - 1 cup low fat sour cream add more if you like things extra creamy
- 1/2 cup Parmesan cheese grated
- 1 cup asiago cheese grated
- 1 cup mozzarella cheese shredded
- 8-10 ounces chopped frozen spinach or kale
- 1 tablespoon granulated garlic
- 1 tablespoon olive oil for seasoning the mushroom cap plus more for oiling the cookie sheet
- salt & pepper
- 4 tablespoons butter
Instructions
- Preheat the oven to 350 degrees. Wash your mushroom caps. Remove the black gills on the inside with a small spoon. Be careful not to break up the edges of the mushroom cap too much. Place the mushroom caps on an oiled cookie sheet. Brush each mushroom cap with olive oil and season with salt & pepper.
- In a bowl combine the spinach or kale, parmesan cheese, asiago cheese, garlic, salt & pepper, and sour cream until combined.
- Stuff each mushroom with an even amount mixture. Top each mushroom with one tablespoon of butter.
- Top each mushroom with an even amount of mozzarella cheese.
- Bake for 15- 20 minutes until the mushroom is cooked through and the cheese has melted.
