Champignons Portabello farcis aux microgreens

Directions

• Preheat your oven to 375°F (190°C) and ensure it’s properly preheated for even cooking.
• Clean the small portabella mushrooms and remove the stems. Gently wipe them clean with a damp paper towel, making sure not to soak them, as mushrooms are porous.
• In a mixing bowl, combine the chopped vegetables, breadcrumbs, cheese (if using), minced garlic, olive oil, salt, and pepper. This mixture should be well-mixed to ensure even distribution of flavors and ingredients.
• Spoon the mixture into the portabella mushroom caps, making sure to fill them evenly. You can press down gently to pack the filling and create a cohesive texture.
• Place the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
• Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is hot and bubbly. Since small mushrooms cook faster, keep a close eye to prevent overcooking.
• Once done, carefully remove from the oven and allow them to cool slightly before serving.
• Garnish with your microgreens
• Serve hot and enjoy your delicious stuffed portabella mushrooms as a flavorful appetizer or side dish.