Recipe

A Mushroom with Benefits: Portobellos Stuffed with Cheese & Herbed Breadcrumbs

When I made this at my last event, everyone was wondering what it was! It’s a mix of smoky provolone cheese and breadcrumbs with fresh herbs. A satisfying, comfort-filled bite—that looks like a crumb cake. It’s best to use a cheese with a high-melting point, like provolone in this dish, so you do not get a melty mess.

MAKES 32 BITES

PREHEAT OVEN 350ºF… PREPARE MUSHROOMS

4 portobello mushrooms

To clean mushrooms, wipe with dry paper towel. Remove stems, (reserve for other use, freeze if not using soon), place caps on baking sheet.

MIX THE STUFFING… BAKE

smoked provolone, cut into thin slices
1 1/2 CUPS breadcrumbs
herbs, minced
s + p

Cover entire surface of mushroom cavity with cheese slices. Toss together breadcrumbs, herbs, s + p. Liberally top cheese with mix. Bake for 35 to 40 min, till crumbs are golden and cheese is melted. Slice into 6 triangles.

RECIPE STUFFED PORTOBELLOS

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