Stuffed Portabello Mushrooms with Microgreens
Stuffed Portabello Mushrooms with Microgreens
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
12 small portabella mushrooms
1 cup mixed microgreens
1 cup chopped sauteed vegetables (such as bell peppers, onions, and celery)
1/2 pack Bacon, cooked and chopped
1/4 cup breadcrumbs
1/2 cup Cream Cheese
1/4 cup grated Monterey Jack cheese
1 clove garlic, minced
1 tbsp olive oil
Salt and pepper, to taste
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.
