Growing up, I was never a fan of mushrooms. I just had something in my head that said “no!” every single time.
These days, things are much different! After exploring the health benefits of mushrooms and trying them in a few different recipes, I had a change of heart. They really aren’t bad tasting at all! In fact, if they are made right, they are downright delicious!
One of my favorite mushroom recipes is the Havarti Stuffed Portabellini (or Portabello if you have a bigger appetite) mushrooms! I especially like working with these mushrooms because the possibilities are endless as far as what you can stuff them with. They never get old!
The Havarti Stuffed Portabellini Mushrooms are one of my latest and greatest discoveries!
Ingredients
6 portabellini mushrooms
balsamic vinegar
low moisture mozzarella cheese
creamy Havarti cheese
2 tablespoons of red onion chopped
2 cloves of chopped garlic
2 tablespoons of olive oil
Italian seasoning to taste
garlic salt to taste
Directions
Preheat the oven to 400 degrees.
Remove the stems from the mushrooms and puncture the insides with a fork several times to ensure there are a good amount of small holes. Line them up on a foil covered pan.
Pour a small amount of balsamic vinegar into the mushroom caps letting the vinegar seep into the holes.
Stuff each cap with a small layer of Mozzarella and top with a second layer of creamy Havarti cheese.
Saute the onions and garlic in olive oil for one to two minutes and place on the tops of each portion of Havarti.
Then sprinkle each mushroom with Italian seasoning and garlic salt.
Put them in the oven for 20 minutes. Serve immediately.
