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Stuffed Portabello Mushrooms Recipe

Ingredients

How to make it

  • Preheat the oven to 425
  • Spray a casserole dish large enough to hold the mushrooms.
  • Heat the oil in a large frying pan over medium heat.
  • Add onion and garlic, sauté for five minutes.
  • Add the ground pork or chicken, breaking apart
  • with a wooden spoon.
  • Cook until no longer pink, about 10 minutes.
  • Transfer to a medium sized bowl.
  • Stir in the goat cheese, tomatoe, rosemary,basil, parsley
  • and I cup of the Gouda cheese.
  • Chop up the mushroom stems and add to the mixture.
  • Place the mushrooms in the casserole dish and fill
  • the cavity of each mushroom with the mixture,
  • mounding it slightly.
  • Bake in preheated oven for 20 minutes.
  • After 20 minutes take the mushrooms out
  • and sprinkle the rest of the Gouda cheese on each one.
  • Return to the oven until cheese melts, about 5 minutes.
  • Serve while hot with a green salad and a vegetable of choice.
  • NOTE:
  • Some Goat cheeses are made with cows milk.
  • Read the ingredients to make sure it’s made with Goat milk.
  • The Shredded Gouda cheese can be mixed together and
  • you can always add more if you like.
  • Sometimes I use a mixture of both ground pork and chicken.
  • We mostly prefer pork though.

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