Mouthwatering Garlic Herb Stuffed Portobello Mushrooms with Sun-Dried Tomato Cream Sauce

Allergens

Dairy (Milk, Whey)

Ingredients

• 4 large Portobello mushroom caps
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 6 cloves garlic, minced
• 1/2 cup sun
• dried tomatoes, finely chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. a. Preheat the oven to 350°F (175°C). b. Remove the stems from the Portobello mushroom caps and clean them with a damp cloth. c. In a medium bowl, combine feta cheese, basil, parsley, half of the minced garlic, salt, and pepper. Stuff each mushroom cap generously with this mixture. d. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 20 minutes or until tender. e. In a small saucepan over medium heat, cook the remaining garlic in a little olive oil until fragrant. Add sun dried tomatoes and cook for an additional 2 minutes. f. Stir in heavy cream, Parmesan cheese, salt, and pepper. Cook until the sauce thickens slightly, about 5 minutes. g. Remove the mushrooms from the oven and spoon the sun dried tomato cream sauce over each cap. h. Return to the oven for an additional 5 minutes or until heated through. Serve immediately.

Chef’s Insight

To maximize the aroma, add crushed garlic to the parchment paper beneath the mushrooms while baking.

Notes

Make sure to use fresh sun-dried tomatoes for a richer flavor.