Tuesday, November 5, 2013

Got Portobellos? Stuff 'Em!

I had a large package of large portobellos and in the pantry I also had half a bag of Pepperidge Farm Herb Stuffing--so stuffed mushrooms it was!

Preheat oven to 400

6 large portobellos, stems removed and scoop out the gills with a spoon.
Put mushrooms in baking pan and bake for 10  minutes, then turn for ten more.

In the meantime chop 1/2 and onion and a stalk of celery and sauté in a medium saucepan and then add 1/2 cup butter and 1/2 cup water. Bring to a boil and add two cups stuffing.

Stuff the mushrooms, and drizzle some jarred marina sauce over each stuffed mushroom and sprinkle a bit of mozzarella cheese on each. Bake for 20 minutes.

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