Bema and Pa's Balsamic Stuffed Portobellos

Chef hat man

Serves 2


4 large

Portobello mushroom caps

3 Tbsp. Bema and Pa's Black Walnut Balsamic
2 cloves Fresh garlic, minced
2 Tbsp. Fresh Parsley, finely chopped
3 oz. Whole Wheat Bread Crumbs
  Salt and pepper to taste

1. Preheat oven to 350 degrees. Cut off any stalks from mushrooms and set them aside
2. Arrange mushroom caps, gill side up, in a parchment lined shallow baking pan
3. Brush any dirt off of reserved mushroom stems then chop them into small pieces

Add Bema and Pa's Black Walnut Balsamic to medium skillet over medium heat. Add chopped mushroom stems and garlic; saute until soft. Add parsley and breadcrumbs. Combine to coat and blend.


Remove from heat and spoon breadcrumb mixture into each mushroom cap, piling and pressing slightly as you go.


Drizzle with a little more Bema and Pa's Smoky Balsamic, cover with parchment paper and bake for about 20 minutes removing the paper for the last 5 minutes to brown tops. Serve with your favorite vegetable or a great salad!


Cooking time may vary depending on the size and thickness of your mushrooms. If they are thin, cook for slightly less time. Finished mushrooms should be tender but not too soft.