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 sauteed 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 Wild Rice and Carrots and Chopped Wedge Salad under our “Sides” menu!

Ready to Bake; Gluten-Free; Vegetarian.

48 Oz. Baking Dish (2 giant portobellos)