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stuffed mushrooms with parmesan
Milica

Stuffed Portobello Mushrooms With Parmesan

Stuffed portobello mushrooms with parmesan and sun dried tomatoes make a delectable and elegant dish, perfect for both casual dinners and special occasions.
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Course: Appetizer
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 6 large Portobello mushrooms
  • 1 cup sun-dried tomatoes packed in oil
  • 1 cup grated parmesan cheese
  • 1 cup breadcrumbs
  • 1/2 cup chopped fresh basil
  • 3 cloves garlic, minced
  • 1/4 cup olive oil from the sun-dried tomatoes jar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1/4 cup pine nuts optional
  • Fresh parsley for garnish

Method
 

  1. Clean the Mushrooms: Start by gently wiping the Portobello mushrooms with a damp paper towel to remove any dirt. Avoid rinsing them under water as mushrooms absorb moisture and can become soggy.
  2. Remove the Stems and Gills: Carefully twist off the stems and set them aside. Use a spoon to scrape out the gills from the underside of the mushroom caps. This creates more space for the stuffing and ensures a better texture.