I absolutely love a big beautiful stuffed portobello mushroom! We do the tedious work of cleaning, drying, de-stemming, and layering of two giant portobellos. With this one, we fill with a blend of sauteed shallot, goat cheese, sun-dried tomatoes, and add the fresh spinach at the last moment. Finished with grated Parmesan cheese, ready to finish 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)