These delicious morsels are tasty enough to be a great party appetizer without being too filling. Stuffed portobello mushrooms taste wonderful because you have the earthiness of the mushrooms combined with other flavorful ingredients. The fresh cilantro gives this stuffed mushroom recipe a special flavor and they look delicious too. Serve them warm so your guest will enjoy their wonderfully mouthwatering aroma.
Gourmet Stuffed Portobello Mushrooms
8 portobello mushrooms
3 tablespoons extra virgin olive oil
½ cup crumbled feta cheese
¼ cup diced red bell pepper
¼ cup wholegrain breadcrumbs
¼ teaspoon minced garlic
1 egg (or egg whites)
¼ cup finely chopped fresh cilantro
Preheat the oven to 425 degrees F.
Cut the mushrooms stems off and chop the stems.
Heat 2 tablespoons of the olive oil in a pan for a minute, then sauté the chopped mushroom stems for a couple of minutes.
Transfer them to a bowl.
Put the rest of the olive oil in the pan and brown the mushrooms on both sides, then bake them on a greased baking tray, stem side upwards, for 15 minutes.
Mix the mushroom stems with the liquid that has collected inside the baked mushroom caps, the feta, bell pepper, breadcrumbs, raw egg and garlic.
Mix in all the cilantro- saving aside one teaspoon.
Stuff each mushroom with this mixture and return the stuffed mushrooms to the baking sheet.
Bake them for 10 minutes and sprinkle the remaining cilantro over the top before serving. (best served warm.)
*optional~ for a fancier appearence, top with a thin slice of tomato, or a few sprigs of cilantro