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Stuffed Portabello Mushrooms
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Recipe Information


  • 2 large portabello mushrooms, stems removed
  • 1/2 cup (125 ml) pesto
  • 1/2 cup (125 ml) Monterey Jack cheese, shredded
  • 1/2 cup (125 ml) bread crumbs
  • salt and pepper
  • Wash and quickly dry the mushrooms.
  • Mix pesto, cheese, and bread crumbs in a bowl.
  • Add salt and pepper to taste.
  • Spoon into the mushroom centers, packing the mixture down and spreading to the edges.
  • Bake at 350 degrees (175 C.) until the cheese is lightly browned, about 15 or 20 minutes.
  • Serve with a knife and fork, and your favorite beverage.
The large size of these mushrooms makes for a stunning appetizer. Add a bit of any fresh herbs you have handy, like parsley, basil, or tarragon for a little bit fresher flavor.

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