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
Gluten-Free Pita Flatbread
Soft and chewy pita bread made with gluten-free flour. Thicker than a tortilla. Slice the tops to fill them with vegetables and even hot grilled meats, cheeses, meatballs, or falafel. These will hold up to the challenge. They double as thick wraps for shawarma, gyros, or as a flatbread for your meal.
Cherry Tomato Chutney
This is a Mozambique tomato chutney sauce that goes well with African curry and onion hot sauce. It is very simple to make, and uses fresh ingredients that are easily found.
Pasta alla Trapanese (Sicilian Tomato Pesto)
I'm excited to share my version of pasta alla Trapanese, featuring Sicily's amazing tomato pesto. I love the green Genovese-style pesto, but when super-sweet cherry tomatoes are in season, I really believe this is the best pesto.