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The amounts needed depend on how many caps you have.
Clean the mushrooms using as little water as you can, since they will absorb it, which is not a good thing. If you can, just brush them clean. Remove the stems, then with a spoon, scrape out the gills - leaving them can ruin the taste. Brush them, top and bottom, with a little bit of olive oil.
Mix the bread crumbs with the Parmesan cheese.
Finely mince the tomatoes and green onions. Mix in the herbs and zest with just enough bread crumbs and cheese to bind them together a little. It should be a light mixture, not heavy. With the top of the caps down, fill them with the stuffing. Drizzle each with the salad dressing to taste. Sprinkle with a little more bread crumb/cheese mixture.
Broil 6 inches from the heat for 8 to 10 minutes, until the bread crumbs are nicely browned. If they are browning too quickly, move further from the heat.
By Copasetic 1 from North Royalton, OH
This a crockpot Weight Watchers PointsPlus recipe (5 Points+). It's so delicious and easy to make. Portabello mushrooms and chicken with a mustard cream sauce!
Though I am not a real mushroom fan, I have heard that this recipe is a really fantastic one.
In a wok or large iron skillet, saute butter, olive oil, sliced onion and garlic. Add cubed portabello mushrooms. Add red pepper and wine. Reduce for 15 minutes, or so, stirring every few minutes. Add white mushrooms and curry powder and paprika, salt and pepper. Simmer 5 or 10 minutes and serve as a side dish.
By Margie M. from Mount Vernon, OH