Veggie-Stuffed Portabellas Recipe
Packed with corn, Parmesan and more, these grilled mushrooms make a savory supper for two in half an hour.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.bettycrocker.com.
Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Baking dish
- Spoon
- Measuring cup
Ingredients
- 1/2 lb fresh asparagus, trimmed, cut into 1-inch pieces
- 3/4 cup frozen corn (from 12-oz bag)
- 1 cup soft bread crumbs (about 1 1/2 slices bread)
- 1/4 cup finely shredded Parmesan cheese (1 oz)
- 2 tablespoons chopped fresh chives
- 2 tablespoons vegetable broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 large portabella mushroom caps, stems removed
- 1 tablespoon olive oil
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Portabellas with Corn Salsa Recipe
bettycrocker.com
Stuffed Portabella Mushrooms | Dinner Tonight
dinnertonight.tamu.edu
Stuffed Portabellas and Portabella and Veggie Paninis | Heinen's Recipes
heinens.com
Turkey-Stuffed Portabella Mushrooms Recipe
food.com
STUFFED PORTABELLA MUSHROOMS | DINNER IDEAS
charlottefashionplate.com
Stuffed Portabella Mushrooms Recipe
whatsfordinner.com
Mediterranean Stuffed Portabella Mushrooms
recipewise.net
Portabella Parmesan | Mushroom Recipes
mushroomcouncil.com