Stuffed Portobello Mushrooms
With these delicious stuffed Portobello's it might be easier just to start with a double batch. Just don't walk away from them for too long, they disappear so fast! They are simple a quick to make and great for any get together plus they heat up well in the microwave.
Equipment
- 1 skillet
- 1 baking sheet
Ingredients
- 1 pound Fresh Portobello mushrooms
- 2 tablespoons butter
- 1 Half of a finely chopped yellow onion
- 1 8oz package cream cheese
- 1/2 teaspoon seasoned salt We used Lowry’s
- 1/3 cup shredded cheddar cheese
for the Topping
- 1/4 cup crushed Ritz crackers
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350℉ / 176℃.
- Remove stems from mushrooms and finely chop stems; set caps aside. In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped stems and onion; cook and stir until tender, 4-6 minutes.
- Add cream cheese and seasoned salt; cook and stir until cream cheese is melted. Fill mushroom caps. Top with cheddar cheese.
For the topping
- Combine crackers and butter; sprinkle over tops.
- Bake on a baking sheet until mushrooms are tender and heated through, 15-18 minutes and serve.