The perfect little bite. These stuffed baby portobello mushrooms stuffed with breadcrumbs and cheese will make anyone happy 😊 🍄. It’s an easy bite to make for last minute get togethers or to take to a party.

P.S. They go quickly so you might want to make extra 😉

Ingredients

1/4cup Italian bread crumbs

1/2 cup shredded provolone and mozzarella 

1/4 cup Parmesan cheese 

1/2 teaspoon garlic powder, optional

1/2 teaspoon onion powder, optional

1/4 teaspoon paprika 

1 tablespoon fresh Italian parsley, chopped 

1 tablespoon fresh oregano, chopped 

Salt and pepper, to taste 

1/3 cups evoo 

15-16 baby portobello mushrooms, stemmed (you can use stems in mixture, this way everything gets used and nothing goes to waste) 

Preparation: 

Preheat oven to 400F degrees. 

In a medium bowl mix bread crumbs, cheeses, onion powder, garlic powder, parsley, oregano, salt and pepper and 2-3 tablespoons olive oil in a medium bowl to blend. 

Drizzle baking sheet with remaining  olive oil, to coat. Spoon the filling into the mushrooms opening and arrange on the baking sheet. Bake until the mushrooms are tender and golden on top, about 25 to 30 minutes. Enjoy 😊