Stuffed Portabella Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is one awesome recipe! I had some mushrooms, leftover cream cheese, and some baby greens for salad mix and threw this together for dinner. You gotta try this! Ingredients:
2 large portabella mushrooms |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 ounces baby greens (from a salad mix, large handful) |
1/2 cup cream cheese with chives |
1/8 cup parmesan cheese, grated |
1 dash garlic salt |
1/4 teaspoon basil |
1 dash chili powder |
1/4 teaspoon black pepper |
1 dash salt |
4 tablespoons italian seasoned breadcrumbs |
1/8 cup mozzarella cheese, finely shredded |
Directions:
1. Preheat oven to 350*. Clean mushrooms and scrape gills with a spoon. In a skillet, heat oil and saute garlic. Add baby greens, stir and remove from heat when wilted. In a bowl, mix cream cheese and parmesan cheese. Season with garlic salt, basil, chili powder, black pepper and salt. Mix well. Add spinach to cream cheese mixture. Mound in cap. Top with bread crumbs and mozzarella. Bake in round cake pan 15-20 minutes. Cool for 5 minutes and serve with tossed salad and rolls.
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