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Stuffed Portobello Mushrooms

2 min read
Stuffed Portobella Mushrooms

This recipe is from one of our Foodies, Michael Barger.

First experiment with Crema Verde foodie shipment.

This is for stuffed baby portobello mushroom appetizers .

1.5 tbsp Penna Crema Verde
1/2 tsp garlic powder
1 tsp Italian seasoning
1Tbsp unsalted butter
3 baby portobello mushrooms
Reggiano cheese
Fresh oregano
Salt and pepper to taste

In a small saucepan I added olive oil, Penna Crema Verde, Garlic, Italian seasoning and butter. I brought up to heat and mixed everything together until it became a thick paste.

Removed from heat, cleaned mushrooms and removed stems. I packed the mushrooms with the mix and added the mushrooms back into the pan. Added a little more olive oil on low heat and a small amount of water and covered to steam for 7-10 minutes.

Shaved fresh reggiano and topped with fresh oregano.

They came out amazing. My girlfriend felt the olive taste was strong, personally I love the strong taste. But for further testing I will add sourdough or Panko bread crumbs to bulk up the mixture and throttle down the olive punch.

This was a first run test but very good and very enjoyable.

Stuffed Portobella Mushrooms

Olive Spread, Stuffed olives, buy olives, fresh olives, gourmet olives, penna olives
Crema Verde

From our “Recipes of the Foodies of GreatOlives” Facebook page.

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