Directions
Preheat Oven: Preheat your oven to 375°F (190°C).
Sauté Mushroom Stems & Garlic: Heat the Wild Mushroom & Sage Olive Oil in a skillet over medium heat. Add the chopped mushroom stems and garlic, sautéing for 3-4 minutes until softened.
Make Filling: In a bowl, combine the sautéed mushroom stems, cream cheese, stuffing, parmesan cheese, and our Neapolitan Herb Dark Balsamic. Mix until everything is well combined. Season with salt and pepper to taste.
- Stuff Mushrooms: Place the Portabella mushroom caps on a baking sheet. Fill each mushroom cap with the prepared mixture, pressing it down gently.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
Garnish & Serve: Before serving, drizzle additional Neapolitan Herb Dark Balsamic over the stuffed mushrooms and sprinkle with fresh parsley. Enjoy!
Recipe Note
Other suitable mushroom types:
If you’re looking for suitable replacements for Portobello mushrooms in this recipe, consider using large cremini mushrooms, which offer a similar meaty texture and rich flavour. Large shiitake mushrooms are another excellent option; their robust taste and substantial caps make them ideal for stuffing, adding a unique depth to your dish. Finally, king oyster mushrooms can be sliced or used whole, providing a hearty bite and earthy flavour that complements various stuffing mixtures beautifully.
From $1700Unit price /Unavailable
