Not everybody is a mushroom fan, but this baked stuffed portabella has been known to win over a few non-fungus eaters!
Recipe by Joy Held
2 large portabella mushrooms, wiped clean with the stems cut out and the gills scraped out
¾ cup fresh spelt bread crumbs
½ cup low fat mozzarella cheese
¼ cup grated parmesan
¼ cup minced onion
¼ cup finely chopped parsley
½ tsp onion powder
½ tsp garlic powder
½ tsp dried thyme
2 Tbls melted butter, salt free
1 Tbls olive oil
Salt and pepper to taste
Mix the bread crumbs, parmesan, onion, parsley, butter, and spices together well in a bowl. Cave out the mushrooms a little if necessary to make room for the filling. Divide filling evenly between the caps and drizzle with olive oil. Bake in a 350 degree oven for 15-20 minutes. In the last five minutes, turn off the oven and turn broiler on high. Sprinkle mushrooms with mozzarella and broil to desired melty deliciousness. Don’t take your eyes off! Burns quickly!
After this treat, take a walk around the block then settle down and visit these web friends of mine. Tell ‘em I said hello. And feel free to share this recipe and spread the fungus among us (couldn’t resist.)
Hot romance scribe MEREDITH ELLSWORTH
Fav social media chicka KRISTEN LAMB
Meanwhile, remember to look for a digital or print copy of Writer Wellness, A Writer’s Path to Health and Creativity at Cool Gus Publishing.
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Be well, write well.
Joy E. Held