Stuffed Baby Portobella Mushrooms
6 - 8 baby Portobellas
12 crushed Ritz crackers
1/3 cup Swiss cheese (finely grated)
1/4 cup Parmesan cheese
1/4 cup fresh spinach (finely chopped)
1/4 cup sausage or ground beef
1 stick butter
3 cloves garlic (minced)
1 cup half & half or cream
1 cup Parmesan cheese
1/3 cup sun dried tomatoes
1/4 cup parsley
1 Tbsp finely ground black pepper
1 medium tomato (diced)
1 small onion (diced)
1 jalapeno (seeded, cored, minced)
(Prepared store bought salsa will work too)
Sriracha sauce (optional)
Prepare Caps with Stuffing:
Cut and scrape underside 'gills' from mushrooms and combine with STUFFING ingredients in bowl, mix well and pack tightly into mushrooms caps.
Melt butter in medium sauce pan, add half & half, and simmer 3 - 4 minutes. Add sun dried tomatoes, garlic, and cheese, and stir well, until smooth and creamy - simmer over low heat another 2-3 minutes. set aside.
Mix TOPPING ingredients place over stuffed mushroom caps. Put a few drops of Sriracha on top if preferred.
Place stuffed mushrooms in small casserole dish, pour sauce in and around mushrooms reserving some sauce for basting.
Cover and bake 30 minutes at 400 F.
Remove cover and baste tops with remaining sauce, return to oven and continue to cook another 5 - 10 minutes.
Makes a great entree or side to meat or Italian dishes.
Recipe & Photo by: JD for Canning and Cooking at Home