Stuffed Portobello Mushrooms with Creamy Basil Dressing
These stuffed appetizer mushrooms are pretty and packed with flavor to wow your guests. They'll be eagerly looking forward to the rest of the meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Immersion blender
- Nonstick skillet
- Pot
- Mixing bowl
- Oven
- Stove
- Chef's knife
- Cutting board
Ingredients
- 1 tablespoon oil
- 4 ounces (110 grams) beef fry, diced
- 1 and 1/2 cups Gefen Panko Crumbs
- 5 ounces (140 grams) fresh spinach
- 2 cubes Gefen Frozen Garlic
- salt, to taste
- pepper, to taste
- 1 pound (450 gram) ground chicken (dark or white)
- 1 egg
- 1 tablespoon Gefen Mayonnaise
- 1 cup Gefen Bread Crumbs
- 8 portobello mushroom caps (checked and cleaned according to your rav)
- 10 grape tomatoes, thinly sliced
- 1 fancy zucchini or jalapeño, thinly sliced
- 7 cubes Gefen Frozen Basil
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon sugar or Splenda
- 1/2 cup Gefen Mayonnaise
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