I love making these whenever Portobello mushrooms go on sale at my grocery store. They are so quick to make and taste amazing! You can replace any of the stuffing ingredients with almost anything and it will still come out tasting great. I just so happened to find a great combination and decided to write it down this time. Enjoy! 🍄
- 4 Large Portobello Mushrooms
- 2 cloves Garlic
- 1/4 inch Ginger
- 1/2 Red Bell Pepper
- 1 tsp Dijon Mustard
- Black Pepper
- Mozzarella cheese (grated)
- Radishes (chopped)
- Green Onions
Scoop out the inside of the mushrooms with a spoon (I keep the stems on for structural integrity), chop up all other veggies as small as possible and mix everything together with some salt and pepper.
Cook the mixture in a pan until everything shrinks down and the liquids evaporate.
Mix in the dijon mustard and divide evenly into mushroom tops.
Make little "bowls" using aluminum foil to hold the mushrooms in shape on a pan and place into oven, at 190°C, for about 30 min.
Add cheese on top and broil until melted and starts browning.
Top with chopped radishes, green onions and fresh parsley.