Portobello mushrooms are stuffed with cheese and spices, “breaded” and baked creating a delicious vegetarian entree.
“Breaded” and Baked Cheesy Portobellos
Servings
4 Servings
Ingredients
- 4 medium about 3-inches wide portobello mushroom caps
- 4 ounces 1/2 package PHILADELPHIA Cream Cheese
- 3/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1/8 teaspoon cayenne pepper optional
- 1/2 cup potato starch
- 2 large eggs beaten
- 1 cup matzo meal
Instructions
- Preheat oven to 375 degrees. Lightly grease a baking sheet and set it aside.
- Rinse the mushrooms, discard the stem and gills, and set them aside.
- Place the cream cheese, cheddar cheese, parsley, and cayenne pepper, if used, in a bowl and blend the ingredients thoroughly.
- Fill each Portobello cap with equal amounts of the mixture.
- Prepare three bowls, one with potato starch, one with the eggs and one with matzo meal.
- Working with one mushroom at a time, dredge each filled mushroom in the potato starch, then into the egg mixture, then into the matzo meal, making sure to coat the entire surface each time. Place the coated mushrooms, filling side up, on the prepared baking sheet.
- Bake for about 30 minutes or until the cheese is hot and runny and the crust is lightly browned.
- We like using PHILADELPHIA Cream Cheese.
Yeah, for sure, any bread crumbs would work, but I would use panko if I had them.
WOW .these were so delicious! I did end up using Mexican flavored Panko crumbs on the outside.. this is the best Portabello mushroom dish I have ever tasted and I love how simple it is to make!
Looks delicious! can you please tell me a good substitute for the matzo meal ? can you use Panko crumbs?