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home : features : community February 5, 2016


7/9/2014 6:11:00 AM
Chino Cooks
Chino Cooks: Have stuffed mushrooms as an appetizer or a meal
Stuffed Cheesy Portobello Mushrooms
Stuffed Cheesy Portobello Mushrooms
Send your recipes for publication

to Diane DeHamer at

ddehamer@prescottaz.com

(No need to provide a photo)


Diane DeHamer
Feature Writer


Always on the lookout for new recipes to try, I was way more impressed with these great tasting mushrooms than I expected.

The combination of the creamy cheeses and spicy herbs together is really delicious to have as a meal by themselves or as a side dish.

Stuffed Cheesy Portobello Mushrooms

6 slices of smoked cheese

1 cup fresh grated Parmesan cheese

3/4 cup shredded mozzarella cheese,

2 tablespoons chopped fresh oregano

3/4 cup fresh basil leaves (chopped)

1/4 teaspoon pepper

6 large Portobello mushrooms

6 slices large tomato

4 tablespoons chopped almonds

2 cloves garlic

3 tablespoons olive oil

1/4 cup melted butter

1/2 teaspoon garlic powder

2-3 teaspoons water

Mix 1/2 cup Parmesan cheese, mozzarella and pepper together in a small bowl. Remove and discard stems from mushrooms. With a spoon scrape and remove gills.

To fill mushroom caps, first brush both sides with melted garlic butter, then lay a slice of smoked cheese in the bottom of cap. Spoon in parmesan/mozzarella mixture and top with a sliced tomato. Place in a shallow baking dish, and grill, covered, over medium heat 10 minutes or until mushrooms are tender.

Meanwhile, place basil, oregano, nuts, garlic cloves in a blender or food processor. Pulse until chopped. Add remaining Parmesan cheese, pulse until blended, and gradually add olive oil and enough water to reach desired consistency.

Spoon over stuffed mushrooms before serving.




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