Name: Stuffed Portabella Mushrooms recipe by Archana Potdar at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: 5 portobello mushrooms; 20 cherry tomatoes cut into halves; mozzarella ( I will recommend 100 grams but I used about 50 grams max.); 2 tbsp chives fresh; 4 basil leaves fresh; 2 1/2 tbsp butter; 10-12 garlic cloves; 3 slices bread toast; 1 tsp soya sauce; 2 tbsp chilli sauce, adjust as per taste; salt to sprinkle on top

ABOUT Stuffed Portabella Mushrooms RECIPE

My friend Mayuri shared this delicious portabella mushrooms so when I saw these in the market I had to try this.

Ingredients Serving: 5

5 portobello mushrooms
20 cherry tomatoes cut into halves
mozzarella ( I will recommend 100 grams but I used about 50 grams max.)
2 tbsp chives fresh
4 basil leaves fresh
2 1/2 tbsp butter
10-12 garlic cloves
3 slices bread toast
1 tsp soya sauce
2 tbsp chilli sauce, adjust as per taste
salt to sprinkle on top

Instructions

Remove stems and the gills (I am not sure if this is a step needed but most recipes said this and hence I removed them). Reserve the stems and discard the gills. Wash and wipe the mushrooms.
Heat butter in a pan. Add garlic and stir-fry for a few seconds. Cool and apply to the mushrooms with the garlic butter. Marinate the mushrooms in the soya sauce and chilli sauce mixture.
In the balance garlic butter, add the mushroom stems chopped. Cook covered. Add bread toast crumbled coarsely, chives chopped and mix well.
Switch the oven on at 180°C/400F. You can grill them too switch the grill on high. I used a glass lid of casserole and placed the mushrooms on the lid. Fill the caps with the toast and stem filling. Add the sliced tomatoes. Sprinkle with ch
Bake for 10-15 minutes or until the cheese melts. Serve garnished with chives. Serve this dish along with some soup or a salad.

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