Stuffed Portobella Mushroom Recipe
Jumbo fresh portobello mushroom caps stuffed with provolone, lightly breaded and deep fried until golden brown, smothered with portobello mushroom tomato butter cream sauce
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Ingredients
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Stuffed Mushrooms
Portobello Mushroom Tomato Butter Cream Sauce
Method
Prepare the Stuffed Mushrooms
- 1
Preheat Oil
Preheat the oil in a deep frying pan to 350°F (175°C).
- 2
Prepare Mushrooms
Clean the portobello mushroom caps and remove the stems.
- 3
Mix Filling
In a bowl, mix the provolone cheese, egg, salt, and black pepper together.
- 4
Stuff Mushrooms
Stuff each mushroom cap with the cheese mixture.
- 5
Bread Mushrooms
Coat each stuffed mushroom with bread crumbs.
- 6
Fry Mushrooms
Deep fry the stuffed mushrooms in hot oil until golden brown, about 5-7 minutes.
Prepare the Sauce
- 7
- 8
- 9
Simmer Sauce
Add the canned diced tomatoes, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
- 10
Add Cream
Stir in the heavy cream and cook for an additional 2-3 minutes until heated through.
