{"id":1017,"date":"2014-02-17T13:21:20","date_gmt":"2014-02-17T20:21:20","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1017"},"modified":"2019-02-11T21:17:08","modified_gmt":"2019-02-12T04:17:08","slug":"stuffed-portobelloportabella-mushrooms","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/stuffed-portobelloportabella-mushrooms\/","title":{"rendered":"Stuffed Portobello Mushrooms"},"content":{"rendered":"

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The Best Stuffed Portobello Mushrooms<\/h1>\n

I love Stuffed Portobello Mushrooms. I order them every time I see them on the menu, which is rare, but I love how these things just sit in melted butter, begging to be plucked from their assortment.  I stuff them with the chopped stems, green onion, bell pepper, parsley, bacon and seasoned breadcrumbs.  I find that dressing breadcrumbs work the best and I saute everything in butter, so it’s really moist before I fill the caps.<\/p>\n

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My Stuffed Portobello Mushrooms<\/h2>\n

I was baffled by these years ago.  The flavors were confusing to me and I wasn\u2019t quite sure, a) What was in them, and obviously b) How to make them because of it.  However, snooping around on Pinterest, recently, I ran into a photo that someone had posted and it hit me!  So I figure that maybe there\u2019s a few of you out there that have felt the same way I\u2019ve felt about this recipe and I thought I better crank out my theory about how they\u2019re made.  Very often I challenge myself this way without sourcing any written recipe, just to see if I can do it.  Well, I can and I did.  So I reworked the recipe for everyone here to enjoy for themselves, and I\u2019ve got to tell ya, I\u2019m really proud of this one.  Not only because it\u2019s a fabulous wow factor dish, but because it\u2019s ridiculously easy.  That being said, make sure that you crank out this recipe next time you’re craving Stuffed Portobello Mushrooms, it’s a Winner!<\/p>\n