How to Make Ultimate My Stuffed Portobello Mushrooms

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If you are looking for a quick snack, you can't go completely wrong with a whole grain one. Starting your day with a piece of whole grain toasted bread can give you that additional boost you need to get going. Chips and crackers made from whole grains can be fantastic for quick snack foods to eat on the go. Whole grains are always better than refined grains found in white bread.

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We hope you got benefit from reading it, now let's go back to my stuffed portobello mushrooms recipe. To make my stuffed portobello mushrooms you only need 6 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare My Stuffed Portobello Mushrooms:

1. Use 4 of large mushrooms stem taken out.
2. Provide 5 of Sundried tomatoes in oil just slice them.
3. You need 1 tbls of unsmoked pancetta uncooked.
4. You need 1 tbls of Goats soft cheese more on bigger ones.
5. Get of Salt n pepper.
6. Get 1 tsp of Tomato ketchup (optional).

Steps to make My Stuffed Portobello Mushrooms:

1. Take out the stem out of the mushrooms and add the pancetta. Then add the sundried tomatoes.
2. Next add the goats cheese and pat it down. Next add the salt n pepper. Add them to greaseproof paper and in a tray and add to a preheated oven 170C for 20 - 25 minutes. Turn up to 200C for 5 - 10 minutes then serve hot. As a side dish or Lunch..
3. Then add tomato ketchup (opt).

Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce - a delicious meatless meal that's low-carb and pretty genius! These Stuffed Portobello Mushrooms go so fast you might want to make a double batch. This is our take on the classic stuffed portobello mushrooms. Cream cheese, bacon, and spinach make a classic combo while tomatoes add a pop of freshness. These stuffed portobello mushrooms are not only a super delicious and easy weeknight meal, they're a fun twist on a classic mushroom-topped pizza—turned "outside in", you could say!

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