Sunday, June 29, 2014

. . . Stuffed Portobello Mushrooms . . .

Years ago my husband and I went to visit my grandparents in Florida and my grandma made us Stuffed Portabello Mushrooms for dinner and we swooned over them.  They were so amazingly yummy and I couldn't wait to get home to make them myself.  We were just married and I was learning to cook and this recipe was a super simple one that didn't taste all that simple so it was perfect for me as a beginner cook.  Even though I cook and bake all the time now I still make these because they are always a hit and totally hit the spot every time I make them.  You can't get much easier than this recipe because it's a dump recipe which means I have no real measurements and everything is made to your liking.

As I mentioned this is a dump recipe with whatever ingredients you really would like but I am going to list what I typically use in mine.

Large, Whole Portobello Mushrooms, cleaned with stems and gills removed
1 Box of Stove Top Stuffing Mix, prepared 
Chopped Broccoli
Chopped Ham
Chopped Onion
Chopped Mushrooms (I usually use the stems from my Portobellos and chop them)
Shredded Cheese
Parmesan Cheese (the sprinkle kind)

 To Prepare:
Clean your mushrooms by removing the stem on the underside and cleaning out the gills (the black stuff inside the mushroom) and cleaning off the dirt that might be on the mushrooms.  Set aside on paper towels to let dry.  Prepare your boxed stuffing mix as directed on the box.  I usually use the Chicken flavored stuffing mix.  While you prepare the stuffing chop up the broccoli and it can be fresh or frozen.  Then chop up your ham or whatever you might be using in it.  

Sausage is very good in these as well and even bacon!  I know a lot of people like crab stuffed mushrooms so really just go to town with whatever filling you might want.

Then chop up the onions and mushroom stems.  Put all the chopped ingredients in a big bowl.  Add you stuffing mix and cheeses to your liking.  If your stuffing mix is really hot when you combine everything it will start to melt the cheese but that is ok so no worries.  You really don't need to add any spices because your stuffing mix has all that you could want in it so they flavor up perfectly as is.  Stir up all the ingredients until combined.  Now you will add a heaping spoonful of Mayonaise and mix.  If the mixture holds together nicely then you are good and if it still doesn't seem to hold together add another spoonful of mayo.  Once you have the mixture to the consistency you want it to be you will pack the underside of your mushrooms with it.  I usually pack my filling pretty tightly in the mushroom and even have it coming up over the side a little bit.  

Bake these at 350 for about 20 to 30 minutes or until everything has gotten nice and brown on top and the mushrooms are browned.  Sometimes I will melt a slice of swiss cheese over the top at the very end so if you want to try this go for it. Eat up and enjoy every last bite!

Such a simple recipe!  Don't be afraid of just dumping.  I know some people like to cook with exact measurements but trust me you aren't going to screw this recipe up.  Even if you get the mixture too wet with mayor or too dry it's still going to taste great!

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