Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, stuffed baby portabello mushrooms. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Stuffed Baby Portabello Mushrooms is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Stuffed Baby Portabello Mushrooms is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook stuffed baby portabello mushrooms using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Stuffed Baby Portabello Mushrooms:

1. Make ready 1 packages baby portabello mushrooms
2. Prepare 1 large garlic clove
3. Make ready 2 slice red onion diced
4. Prepare 5 piece sun dried tomatoes diced (not oil packed)
5. Take 5 stems from the mushrooms diced
6. Get 1/4 tsp each herb - dried parsley, thyme, dill - whichever you like is fine.
7. Make ready 4 slice stale dry bread
8. Take 1 balsamic vinegar (2-3 tablespoons)
9. Prepare 3/4 cup chicken broth
10. Get 1 olive oil, extra virgin
11. Make ready 1 grated cheese - pecorino romano, or anything you like!
12. Make ready 1 salt & pepper

Instructions to make Stuffed Baby Portabello Mushrooms:

1. Set oven to 350°. Butter an 8 × 8 baking dish and set aside.
2. Pull off stubs (do not discard) and wash cap tops under cold running water. Lay them top side down on paper towels to dry while you prepare the other ingredients.
3. Place the sun dried tomatoes in a bowl of very hot water - not boiling.
4. Smash and finely dice a large clove of garlic. Take half a red onion and slice off 2 - 1/4" slices & dice them. Take 4-5 larger mushroom stems and finely dice. Lastly dice the tomatoes. BTW, if you threw out the stems (like I have) take 1, or 2, of the smallest mushrooms and use them as a replacement.
5. Over a medium heat in a non-stick pan melt 2 tablespoons of butter.
6. Once the butter is frothy add onions & cook about 1 minute. Add diced garlic, sun dried tomatoes and mushrooms. If it seems dry, add another pat of butter. Add about a teaspoon of extra virgin olive oil. Cook for about a minute then add herbs, salt & pepper.
7. While the onions are cooking place the stale bread into a gallon plastic bag and break it up into small pieces. Don't worry if there are bread crumbs - it's all going into the filling.
8. When the onions look translucent put in a splash of balsamic vinegar and very soon it will evaporate. Take off the heat. Throw in the bread, stir well to incorporate and add up to 3/4 of a cup of chicken broth. There should be just enough to moisten the bread not make soup. Let cool.
9. In a bowl add 2-3 tablespoons of extra virgin olive oil and dip only the tops of the mushrooms making sure to get the sides. Add more oil as you need to.
10. Place caps in baking dish and start to mound filling into each cap using all the stuffing. Finish with grated cheese. Bake about 30 minutes.

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