I mostly use mushrooms in pasta or make a quick butter garlic mushroom. But portobello mushrooms because of their meaty texture taste better when grilled with a simple seasoning. Baking or roasting enhances the earthy flavor. My daughter isn’t a big fan of grilled portobello but adores these stuffed mushrooms ( all thanks to the cheesy filling).

1.Prep Portobello

Clean dirt on the mushrooms with a kitchen brush or a damp kitchen towel. Snip off the stem and then use a small spoon to scoop out the gills. Brush with olive oil on both the sides and season with salt and pepper only on the outside While the mushrooms are in the oven, start prepping for the stuffing. Chop the stems and keep aside. Freezing – These can also be freezed after stuffing and topping them with shredded cheese. You will have to increase the baking time to cook it through.

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