Stuffed Portobello

1. 1

   Cut the stem from the mushroom, and trim off any tough part.

2. 2

   Wipe off dirt with a damp towel, and chop the stem into small dice.

3. 3

   Melt the butter in a small skillet, and saute the garlic and diced mushroom stem gently for about 5 minutes, to soften.

4. 4

   Season with salt and pepper and fold in the herbs and meat.

5. 5

   Rub a little olive oil all over the mushroom cap, and season with salt and pepper.

6. 6

   Spoon the stuffing into the saucerlike gill side of the mushroom, tucking it in all around and mounding it in the center.

7. 7

   Sprinkle the breadcrumbs on top.

8. 8

   Place on a shallow baking dish in a preheated 350 oven for 30 minutes, at which point the top should be browned and crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.