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Stuffed Portobello Mushrooms

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

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