Stuffed Portobello Mushrooms

Well Seasoned Studio

First, cook the portobello caps to give them a head start

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While they're cooking, sauté onion, then mix in garlic and sun dried tomatoes

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Add breadcrumbs, Parmesan, and  fresh herbs, then stir

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Pile the filling high into each portobello cap

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Top with a few slices of fontina cheese

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Then bake until ooey,  gooey, and melty!

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A seriously delicious vegetarian entrée (that even meat eaters will love)!