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Anne Murphy

Parsley Stuffed Portobellos

Parsley Stuffed Portobellos - a gluten free stuffed mushroom. Easy and delicious, perfect for entertaining!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 2 portobello mushrooms or other large mushrooms
  • 1/2 c loosely packed parsley
  • 1 clove garlic rough chopped
  • 1/2 small onion rough chopped
  • 3 T butter plus more for pan
  • 1 homemade corn muffin or 1/2 larger commercial muffin

Method
 

  1. Preheat oven to 350 F.
  2. Snap stems out of mushroom caps. Clean the caps and set aside.
  3. Place parsley, garlic, onion in a food processor. Pulse, stirring down frequently, until chopped. Add butter, process until it starts to come together. Crumble in muffin, process until it comes together in a rough paste.
  4. Butter a baking pan very lightly rub the outside of the mushrooms with the butter, before placing them in it. Fill the mushroom caps with the filling mixture.
  5. Bake at 350 for 30 minutes.

Notes

The recipe is easily doubled or quadrupled to serve more. Or use smaller mushrooms for bite sized pieces - and bake only 20 minutes.