Megan's stuffed mushrooms.
Ingredients
- 1 package baby portobello mushrooms , 16 ounce
- 0.5 cups grated Parmesan cheese
- 0.25 cups shredded mozzarella cheese
- 3 greens onions , finely chopped
- 1 tablespoon olive oil
- 1 clove garlic , finely chopped
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
-
2
Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
-
3
Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Individual Greek Pita Pizzas
This Greek flatbread pizza made with pita bread and topped with a lemon dressing is quick, easy, and flavorful.
Air Fryer "Sun-Dried" Tomatoes
This past summer I found myself asking how I was going to preserve the abundance of grape tomatoes I had from my garden. Sun drying was the only thing I could come up with but problem was, there wasn't any sun. Air fryer to the rescue! I have a small air fryer so I wrote this up for 5 ounces (12 grape tomatoes) so that it would be easy to do in small batches. Store in an airtight container in the freezer for re-hydrating or pack in oil and store in the refrigerator for salads, soups, sauces, etc.
Very Veggie and Beef Chili
This chunky beef chili with vegetables is a hearty meal that can be made with either ground beef or ground turkey breast.