A long time ago we were invited to a friend’s house for dinner. This friend of ours had his intentions in all the right places but his side dish version of stuffed Portobello made me cringe. A slice of tomato thrown in the center of the mushroom and then slapped on a piece of american cheese and in the oven they went. I wasn’t a fan of mushrooms to begin with so to have to politely eat the whole thing was a tough fungus to swallow.
So I went home that night with a new challenge. To create a stuffed mushroom soooo good that even mushroom haters like me would devour them with ferocity. Mission Accomplished. These are a household favorite now and I’ve been asked to share the recipe many times after bringing them as a dish to share at parties. Hope you Enjoy this creation from my kitchen to yours!
- 4 Large Portobello Mushrooms
- 1 Red Onion
- A small head of Broccoli
- 1/2 Block Of Feta Cheese
- 1/2 cup spicy mustard (or whatever mustard you have on hand!)
Simply remove the stems and use a spoon to get all the meat out of the mushrooms and put that in a bowl as you are scraping it out.
Chop your onion and add that to your mushroom “meat”. Next crumble up your feta and add that into the mixture. (Use more or less depending on how much you like Feta.) Now break your broccoli into tiny little pieces and add to mixture. Stir up your mixture. Take your mustard and layer in the bottom of the mushroom. Fill mushroom with the mixture and top with whatever mustard you have left over!! Bake at 375 until everything starts to just get brown on the top.
You want to make sure you put them in a baking dish because the mushrooms are very juicy when they cook and will create a lot of juice!!! ENJOY!!!