I absolutely love a big, beautiful stuffed portobello mushroom! We do the tedious work of cleaning, drying, de-stemming, and stuffing two giant portobello mushrooms. We’ll fill them with a blend of sautéed shallots, goat cheese, sun-dried tomatoes, and add fresh spinach at the last moment. They’re finished with grated Parmesan cheese and will arrive ready to bake in your oven.

Pairs beautifully with this week’s Pasta House Salad and Lemon and Garlic Broccoli with Bacon under our “Sides” menu!

Ready to Bake; Gluten-Free; Vegetarian; Alpha-Gal Friendly if NOT dairy sensitive.

48 Oz. Baking Dish (2 giant portobellos)