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Stuffed Portabellos 02

Stuffed Portabellos 02 comes together with Multigrain Or Sourdough Bread Cubed, Olive Oil, Butter, Veg Broth, and Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 lb
• 1 tbsp
• 1 tbsp
• 1 cup
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   Place the bread cubes on a baking sheet and bake 20 to 25 minutes in a 300 F oven stirring occasionally to brown.

2. 2

   Heat olive oil and butter in a large skillet and saute onions, carrots and celery until lightly browned.

3. 3

   Add mushrooms, pecans and poultry seasoning, continue to saute 2 minutes.

4. 4

   Add parsley and transfer to a large misxing bowl.

5. 5

   Add toasted bread cubes and broth.

6. 6

   Let sit 30 minutes.

7. 7

   Season with salt and pepper.

8. 8

   Cool.

9. 9

   Mound a portion of stuffing in each mushroom cavity.

10. 10

    Place mushroom caps in a large pan in a single layer.

11. 11

    Mix olive oil, wine and lemon juice together and pour into pan.

12. 12

    Cover with foil and bake 30 minutes.

13. 13

    Remove cover and continue baking 15 minutes or until golden brown.