Garlicky Stuffed Portobellos – a delicious recipe with Mushrooms, Olive Oil, Garlic, White Wine, Cream, Mozzarella. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1.
2
Heat oven to 400 degrees.
3
2.
4
Remove the stems from the portobellos, chop them, and set them aside.
5
Chop your brats as well.
6
3.
7
Lay the portobello caps on a baking sheet, rounded side down.
8
Mix the olive oil and minced garlic, spread it over the portobellos with a pastry brush, and sprinkle them with a little salt and pepper.
9
Pour 1 tablespoon wine and 2 teaspoons cream in each.
10
Set aside.
11
4.
12
Heat a pan over medium-high heat and add the chopped bratwursts and chopped mushroom stems.
13
Cook 7-8 minutes or until browned.
14
5.
15
Tear the mozzarella slices and roasted red peppers with your fingers, and distribute the pieces in each mushroom cap.
16
Top with the bratwurst/mushroom stem mixture.
17
6.
18
Put the whole shebang in your 400-degree oven for 12 minutes.
19
Serve with rice.
185
kcal
Calories
12
g
Fat
9
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 whole Portobello Mushrooms, 3 whole Pre-cooked Bratwursts, 1 Tablespoon Olive Oil, 2 cloves Garlic, and more.
Yes, Garlicky Stuffed Portobellos falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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