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Parsley Stuffed Portobellos

Anne Murphy
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
  

  • 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

Instructions
 

  • Preheat oven to 350 F.
  • Snap stems out of mushroom caps. Clean the caps and set aside.
  • 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.
  • 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.
  • 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.