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</iframe>Here is a great recipe for cheese stuffed mushrooms that I learned from a woman online. Things you will need: portobello mushrooms, basil, italian seasoning, crushed red pepper, pico de gallo powder, cheese, olive oil, bread crumbs, garlic salt, oven, and pan.
1. Remove stems from mushrooms. 2. Chop stems. 3. Mix stems in a bowl with italian seasoning, basil, pico de gallo powder, dried red pepper, garlic salt, garlic and herb bread crumbs, and olive oil. 4. Transfer to pan and saute for 5-10 minutes, until stems are soft and bread crumbs are brown. Make sure not to saute for too long, as the bread crumbs will burn. 5. Add cheese. (many people like to add crab to the stuffing, but I’;;;;;;;;;;m not too much a fan of crab. you can add any other topping at this point if you’;;;;;;;;;;;;;d like) I usually add a mixture between monterey jack cheese, provolone cheese, and swiss cheese. American cheddar cheese is a pretty good addition in my opinion as well. 6. Stuff mushrooms. 7. Preheat oven to 325-375 degrees, place on middle oven rack, and cook for between 15-20 minutes. Remove stuffed mushrooms from the oven and enjoy!Careful since they’;;;;;;;;;;;;re hot! Be sure not to leave the mushrooms in the oven for too long as they will dry out. I have found thaat cilantro is a really good addition to this recipe as well. I have tried this recipe with fresh bell peppers and I didn’;;;;t really like it.