When I made this at my last event, everyone was wondering what it was! The stuffed portobellos feature a mix of smoky provolone cheese and breadcrumbs with fresh herbs. A satisfying, comfort-filled bite—that looks as pretty as 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. I included this recipe in the 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

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

We've got more recipes with smoky ingredients to wow guests with, check it out in 01 Smoked