Stuffed Portobello Mushrooms

Hey, Whiskers!

I have experimented with a few different types of stuffed mushrooms, mostly playing around with the stuffing. This was by far my favorite and most raved about by my family. I didn't use the stems from the mushrooms as I found that they don't cook out well and remove the creamy texture. I was cooking this on a Friday morning so to save time I used a package of garlic and herb dressing but if you have the time and want to add fresher flavors you can sweat off an onion and a garlic clove, that would also change the salt content. I also love this recipe because it's a simple one bowl mix that is just stuff I had in the fridge so feel free to innovate with what you have on hand. You can also change the size to make them appetizer size with smaller mushrooms, these fed four hungry cooks on a Friday afternoon. Enjoy until next time keep whisking up love and happiness to those around you.

Sam

Ingredients:

• 9 medium portobello mushrooms
• 1 container gvina levana
• 3 eggs
• 3/4 cup breadcrumbs
• 2 tablespoons milk
• 1 package garlic and herb salad dressing
• 300 grams shredded cheese

How To:

1. Preheat the oven to 375 degrees Fahrenheit, wash the mushrooms and pat dry.
2. Combine all the rest of ingredients and mix until combined well.
3. Fill mushrooms with a nice cap on top. Top with pepper and some extra shredded cheese.
4. Cook for about 25 minutes till cheese is nice and bubbling and mushrooms have softened.

Enjoy