Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, garlic and herb stuffed portabella mushrooms. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Garlic and Herb Stuffed Portabella Mushrooms is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Garlic and Herb Stuffed Portabella Mushrooms is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook garlic and herb stuffed portabella mushrooms using 10 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Garlic and Herb Stuffed Portabella Mushrooms:

1. Take 2 lbs. Portabello mushrooms
2. Make ready 2 tablespoon butter
3. Get 1 tablespoon minced garlic
4. Take 1/2 onion finely diced
5. Take 1 pound sausage roll. Italian is great too
6. Take 1/2 package cream cheese (4oz) room temperature
7. Take 4 oz. Package garlic and herb goat cheese
8. Take 2 teaspoons parsley flakes
9. Get to taste Salt and pepper
10. Prepare Mozzarella cheese, shredded (optional)

Instructions to make Garlic and Herb Stuffed Portabella Mushrooms:

1. Clean mushrooms and remove stems.
2. Small dice the stems and in skillet, add 2 tablespoon butter.
3. Over medium heat, cook sausage, mushroom stems and onion until sausage is cooked and browned.
4. Add minced garlic and stir until sausage is in small crumbles. Cook about 5 minutes. Drain of excess grease.
5. In a glass or cookie sheet with side, spray pan with non stick spray.
6. Arrange mushroom caps to fit.
7. In bowl combine the softened cream cheese, goat cheese, salt, pepper and parsley flakes.
8. Mix to combine well. I add the mozzarella in my filling. But you can also sprinkle on top before baking.
9. Mix the cheese filling with the meat mixture until combined.
10. Spoon filling into mushroom caps filling well. I load them up :)
11. Bake at 350 degrees for 15 to 20 minutes or until mushrooms are tender. Check at 10 minutes.
12. Sprinkle with mozzarella cheese and bake until cheese is bubbly and brown.

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