Portabella Stuffed Mushrooms |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Tastes good Ingredients:
5 -6 large portabella mushrooms (whole) |
philadelphia cream cheese, 1 box (room temp) |
1 bunch cilantro or 1 bunch spinach |
1/2 teaspoon thyme |
feta cheese with dried basil and tomato, 1 package |
3 -4 slices colby-monterey jack cheese (optional) |
Directions:
1. Let cream cheese stand at room temperature.
2. Stir or blend cream cheese, diced cilantro (or spinach) and thyme (add as much or as little to your liking for ingredients).
3. Remember all good chefs don't measure.
4. Place mushrooms on a cookie sheet and add in your mixture into the center of the mushrooms filling them up slightly to the lip of the mushroom.
5. Top with Feta and then if you prefer add the final topping of Colby-jack cheese sliced to fit just over the top of your mushrooms.
6. This traps the ingredients and makes them easier to eat.
7. Bake in oven on 300°F until cheese is melted and mushrooms are juicy! (Can be batter dipped and fried).
8. Enjoy and let me know what you think!
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