This stuffed portobello’s flavors are not subtle. The smoked provolone cheese really adds a salty, powerful mouthful. Cutting it into bite-sizes pieces gives it a nicer look, almost like cake, and makes it easy to serve at a party. It’s best to use a cheese with a high-melting point, like the provolone in this dish, or else you will get a melty mess. I included this recipe in our theme for a Smoky Party plan, so head to this link to see more recipes featuring a smoky bent.
MAKES 32 BITES
PREHEAT OVEN 350ºF… PREPARE MUSHROOMS
4 portobello mushrooms
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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
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1 1/2 CUPS breadcrumbs
herbs, minced
s + p
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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.
We've got more recipes with smoky ingredients to wow guests with, check it out in 01 Smoked
