Stuffed Portabella Mushrooms

1. 1

   Heat oil in a saute pan, add onions and cook until translucent.

2. 2

   While the onions are cooking, chop mushroom stems and slice caps.

3. 3

   Add chopped mushroom stems and caps and saute until tender, or about 10 minutes. Use the wine to deglaze the pan and simmer for 3 minutes to burn off the alcohol.

4. 4

   In a small bowl, combine the bread crumbs, cream, seasonings, and parsley. Add to pan with cream.

5. 5

   Simmer until thick. Cool.

6. 6

   Preheat the oven to 400u00b0F.

7. 7

   Once cool, spoon onto Portobello mushroom caps and add cheeses on each cap. Bake in oven until mushrooms are tender and cheese is lightly browned, about 20 minutes.

8. 8

   Slice each cap into four pieces and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.