Dill Stuffed Portabella Mushrooms
Ingredients
- 4 large portabella mushrooms
- 1 Shallot, chopped
- 3/4 cup fresh white Bread Crumbs
- 2 tsp Gourmet Garden Garlic
- 2 tsp Gourmet Garden Dill
- 2 Tbsp Olive Oil
Method SERVES 4
- Step 1
- Preheat the oven to 400F. Remove the stalk from the mushrooms and chop the stems finely.
- Step 2
- In a bowl mix the mushroom stalks with all of the remaining ingredients.
- Step 3
- Place the mushroom caps onto a baking sheet and spoon some of the mixture onto each of the caps.
- Step 4
- Bake in the oven until the mushrooms are soft and the filling is slightly browned.
