Stuffed Portobello Mushrooms
Well Seasoned Studio
Grab the recipe!
First, cook the portobello caps to give them a head start
While they're cooking, sauté onion, then mix in garlic and sun dried tomatoes
Add breadcrumbs, Parmesan, and fresh herbs, then stir
Pile the filling high into each portobello cap
Top with a few slices of fontina cheese
Then bake until ooey, gooey, and melty!
A seriously delicious vegetarian entrée (that even meat eaters will love)!