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Cheese Filled Baby Portobello Mushrooms Recipe

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This recipe for Cheese Filled Baby Portobello Mushrooms is from The Blanchard Family's Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10-12 baby Portobello mushrooms
1 cup softened goat cheese
˝ cup softened cream cheese
1 tsp freshly cracked pepper
1 tsp seasoned salt
1 clove of garlic minced
˝ cup shredded Kraft Cheddar & Monteray Jack or Coby & Monteray Jack Cheese
Directions:
Directions:
1. Pre-heat your oven to 350 degrees.
2. Wipe the outside of your mushrooms with a damp cloth to remove any dirt or grit. Pull out the
stem of the mushroom and remove the gills of the mushroom but be careful not to pierce the
mushroom flesh. Place the mushrooms on a pam sprayed cooking pan, open side up.
3. Combine goat cheese, cream cheese, 1 teaspoon cracked black pepper, 1 teaspoon salt, and
minced garlic into a bowl. I use my hands because it allows me to evenly distribute all the
ingredients, but you can use a fork if you’d like. Take this mixture with a spoon and place it into
each of the mushrooms. Arrange mushrooms in a baking pan.
4. Sprinkle Shredded Cheese on each of the mushrooms.
5. Bake stuffed mushrooms in a 350-degree oven for 10-12 minutes. Once the cheese is nice a
bubbly and become golden brown, they are ready to eat!

 

 

 

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