One of my absolute favorite meals is stuffed mushrooms of any kind! We did all of the cleaning, drying, stemming, basting and layering work so you can pop this dish in the oven to enjoy. This one includes the big, beautiful portobello mushroom caps with garlic, butter, fresh parsley and basil from our garden, with grape tomatoes, fresh mozzarella and balsamic vinegar.

Pairs beautifully with this week’s antipasto salad, protein chicken or shrimp all under our “staples” menu; or smashed broccoli with parmesan, Olive Garden style salad and browned butter mashed potatoes under our “sides” menu!

Ready to Bake; Gluten Free; Vegetarian; Can be Dairy Free (no cheese).

48 Oz. Baking Dish (4 portobello caps)