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Before you jump to Stuffed Baby Portabello Mushrooms recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Almost every single article about weight loss and getting healthy explains readers to avoid drive through windows like the plague and to do all of their own cooking. There’s some worth to this. But at times the last thing you would like to do is put together a whole dinner for yourself and your family. Sometimes you just wish to reach the drive through en route to your home and call it a day. There is simply no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because an abundance of the popular fast food places are trying to make their menus healthy now. Here is the way to find healthy food at the drive through.
Milk, juice and also water are the best options for beverages. When you drink a huge soft drink you are introducing a whole bunch of empty calories to your day. A single helping of soda is normally thought to be eight ounces. Those eight ounces are often at least 100 calories and about ten tablespoons of sugar. Most fast food fizzy drinks are at least twenty ounces big. Typically, however, they may be 30 ounces. This means that your drink on it’s own will put a large number of ounces of sugar into your body as well as several thousand empty calories. Milk, fruit juices as well as plain water are much healthier choices.
Logic says that one of the best ways to stay healthy and balanced is to avoid the drive through and never eat fast food. Most of the time this is a good plan but if you make good choices, there’s no reason you can’t visit your drive through now and then. At times what you need most is just to have somebody else do the cooking. If you choose healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to stuffed baby portabello mushrooms recipe. You can cook stuffed baby portabello mushrooms using 12 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to prepare Stuffed Baby Portabello Mushrooms:
- Provide 1 packages baby portabello mushrooms
- Prepare 1 large garlic clove
- Prepare 2 slice red onion diced
- Take 5 piece sun dried tomatoes diced (not oil packed)
- Use 5 stems from the mushrooms diced
- Use 1/4 tsp each herb - dried parsley, thyme, dill - whichever you like is fine.
- You need 4 slice stale dry bread
- Get 1 balsamic vinegar (2-3 tablespoons)
- Provide 3/4 cup chicken broth
- Get 1 olive oil, extra virgin
- Take 1 grated cheese - pecorino romano, or anything you like!
- Get 1 salt & pepper
Instructions to make Stuffed Baby Portabello Mushrooms:
- Set oven to 350°. Butter an 8 × 8 baking dish and set aside.
- Pull off stubs (do not discard) and wash cap tops under cold running water. Lay them top side down on paper towels to dry while you prepare the other ingredients.
- Place the sun dried tomatoes in a bowl of very hot water - not boiling.
- Smash and finely dice a large clove of garlic. Take half a red onion and slice off 2 - 1/4" slices & dice them. Take 4-5 larger mushroom stems and finely dice. Lastly dice the tomatoes. BTW, if you threw out the stems (like I have) take 1, or 2, of the smallest mushrooms and use them as a replacement.
- Over a medium heat in a non-stick pan melt 2 tablespoons of butter.
- Once the butter is frothy add onions & cook about 1 minute. Add diced garlic, sun dried tomatoes and mushrooms. If it seems dry, add another pat of butter. Add about a teaspoon of extra virgin olive oil. Cook for about a minute then add herbs, salt & pepper.
- While the onions are cooking place the stale bread into a gallon plastic bag and break it up into small pieces. Don't worry if there are bread crumbs - it's all going into the filling.
- When the onions look translucent put in a splash of balsamic vinegar and very soon it will evaporate. Take off the heat. Throw in the bread, stir well to incorporate and add up to 3/4 of a cup of chicken broth. There should be just enough to moisten the bread not make soup. Let cool.
- In a bowl add 2-3 tablespoons of extra virgin olive oil and dip only the tops of the mushrooms making sure to get the sides. Add more oil as you need to.
- Place caps in baking dish and start to mound filling into each cap using all the stuffing. Finish with grated cheese. Bake about 30 minutes.
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