Moonrise over desert mountains
Desert Dusted Portobello Mushrooms

Oven Cooking

Stuffed Portobello Mushrooms with Savory Desert Dust

Serves
2
Prep
15–20 min
Cook
25–30 min
Keep the mushroom stalks. They go into the breadcrumb filling with Parmesan, garlic, parsley and Savory Desert Dust. A golden top does the rest.

Ingredients

  • 2 large portobello mushrooms, caps and stalks
  • 1–2 slices bread or 1 cup breadcrumbs
  • 1/2 medium white onion, chopped
  • 1/3 cup grated Parmesan
  • 1 tablespoon chopped parsley
  • 2 large garlic cloves
  • 1–2 tablespoons extra virgin olive oil
  • 1 tablespoon Savory Desert Dust

Directions

  1. Preheat the oven to 350°F.
  2. If using bread, toast it until dry, then chop into coarse breadcrumbs or pulse in a food processor. Otherwise, use the prepared breadcrumbs.
  3. Remove the mushroom stalks, chop them and set aside.
  4. Combine the breadcrumbs, chopped stalks, onion, Parmesan, garlic, parsley, Savory Desert Dust and olive oil in a bowl.
  5. Place the mushroom caps, gills facing up, on a lined and greased baking sheet.
  6. Spoon the filling into the caps and gently pack it into a dome.
  7. Bake on the center rack for 25–30 minutes, until the filling is golden. Add another shake of Dust before serving, if desired.

Keep in mind

  • Choose bread or prepared breadcrumbs, not both.
  • Serve as a starter, side or main.

Make it with.

DUST THIS NEXT.