Did you ever see those gorgeous little baby portobellos in the store? I wasn't even thinking of mushrooms when I saw them. But they were so white, fluffy, and cute. Yes, cute. I'm attracted to looks.
I found this recipe on Reader's Digest
and modified it to fit what I had on hand. It's amazing. My husband is not a mushroom fan - he wants me to save the recipe.
Stuffed Baby Portobellos
4 large or 8 baby portobello mushrooms
1/4 cup chopped onion
1/2 cup sour cream
1 cup fresh spinach, chopped
1 cup Pepperidge Farm herb stuffing, mashed a bit
1/2 cup feta cheese, crumbled
Parmesan cheese for tops (fresh stuff, not the grated kind)
Preheat oven to 350 degrees. Spray baking sheet lined with foil with cooking spray.
Remove and chop mushroom stems. Add stems and onion to a skillet. Fry until onions are clear (or microwave it for 2 minutes).
In a small bowl, mix together the sour cream and eggs. Add spinach, stuffing, feta and onion mix.
Spoon mixture into caps, making sure to gently push filling under cap rims. Place on baking sheet and bake 20 minutes for small mushrooms, 35 for bigger. Sprinkle with Parmesan and bake another 5 minutes.