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Jumbo Stuffed Mushroom
Whenever I go out to eat, I’m the last one at the table to order. Seeing a menu full of choices overwhelms me, because I love so many things it’s hard for me to focus on just ONE dish. But there are some ingredients that immediately draw my eyes.
BACON
CREAM
CHEESE
AVOCADO
TROUT
SHRIMP
MUSHROOMS
One day I was moseying along through the Farmer’s Market and these large portobello mushrooms caught my eye. I had to have them and when I got these fellas home I decided to stuff them, to the best of my ability, with some of my favorite things. Anything that wouldn’t fit got eaten prematurely.
It was an exercise in selfish because no one else in my house would eat them, but I didn’t mind.
Ingredients
Whatever you want!
Some Mushrooms
1. Cook your stuffing first, especially if you’re using proteins like shrimp, bacon or sausage (as I did)
2. Brush your mushroom with olive oil and sprinkle with salt and pepper
3. Stack your filling inside and bake for 15- 20 minutes, long enough for everything to heat thoroughly and your cheese to melt.
2 Comments
Rosie
I have the same issue in my house with mushrooms. I’m the only person who can tolerate them. But, I don’t just tolerate them, I LOVE them… in, on, or around almost anything!
Jumbo mushrooms looks like a great idea because I can make something for the family and then stuff some of those ingredients into a mushroom cap for myself. 🙂
Quick question, brush the olive oil around the entire mushroom or just the inside or outside?
I love your blog! Thank you for inviting me the read it.
breathtakin1
Thanks for this post! I enjoy mushrooms as well so i decided to try this dish. It was soooo good. I used baby spinach shrimp and smoked sausage. I slathered the mushroom round portion in ceasar vinaigrette dressing. I added my stuffing and topped with cheddar jack cheese. So so good! Thanks again!