The Best Stuffed Portobello Mushrooms

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.

My Stuffed Portobello Mushrooms

I was baffled by these years ago. The flavors were confusing to me and I wasn’t 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’s a few of you out there that have felt the same way I’ve felt about this recipe and I thought I better crank out my theory about how they’re 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’ve got to tell ya, I’m really proud of this one. Not only because it’s a fabulous wow factor dish, but because it’s 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!

Stuffed Portobello Mushrooms Ingredients:

6 Small or 2 Large Portobello Mushrooms
1 Piece Bacon, cooked and chopped
1/4 Bell Pepper, chopped
1 Green Onion, chopped
2 tbsp Fresh Parsley, chopped
1 cup Seasoned Bread Crumbs (Dressing works GREAT)
1 cube Butter, melted
½ cup Water
1/2 cup Mozzarella Cheese
Salt and Pepper to taste

Bake at 425 degrees f for 15 minutes then top with Mozzarella and Broil for 1 to 2 minutes and let them cool before serving.

Watch the short video for this Stuffed Portobello Mushrooms recipe and I’ll show you just how easy these are to make.

Buffalo Hot Wings are EVERYWHERE!

These Day’s Buffalo Hot Wings are on menus across the board. In fact I’m surprised if I don’t see it. Have you tried to find them at your local grocery lately? They’re getting scarce and more and more expensive everyday. The funny thing is, back in the day, most places couldn’t get rid of them if they tried and most restaurants were just throwing them away with the carcass as leftovers. Breast, legs and thighs were the desired meat portions up until a place in Buffalo NY put together a little recipe that put wings back on the map; The Anchor Bar! Their recipe for Buffalo Hot Wings can be bought in either Medium, Hotter or Suicidal. I’ve tried them all and every single one of them leaves your mouth on fire! The bottom line is, wings are fantastic but not everyone has a pallet for that kind of heat. So we’ve got to think a little outside of the box on this one and dive into something that isn’t just a real good crowd pleaser, but something we can pick up consistently and just about anywhere.

Before I introduce this recipe for Buffalo Hot Wings, I want you to understand that this is just a real basic tutorial to get you from A to Z when you are preparing your wings. So don’t think for one minute you have to use my sauce recommendations if you already have a favorite. But also, don’t think that for one minute that my recommendations should be ignored and aren’t SPOT ON! Because what I have discovered recently just might go viral. It’s that good. And this sauce can now be purchased at your local grocery store from a little food chain you might of heard of called Taco Bell! That’s right! No more cramming extra hot sauce packets in your pockets before you leave because this bottle can already be sitting at home, right in your refrigerator! This recipe is so good you might even see Taco Bell themselves adopt this idea and throw it on their Menu. Wouldn’t that be sweet! So let’s dive right in and show you how to make these Homemade Buffalo Hot Wings.

Buffalo Hot Wings Ingredients:

Chicken Wings
Peanut Oil for Frying
Taco Bell Hot Sauce