TheBottomOfTheTop: I wish the sauce weren’t so thin.
hibarihime: So is this a soup with a mushroom on top?
Steveflip: Cook the god damn onions
TheBlindMonk: Is the flame even on?
Diffident-Weasel: Does this really count as stuffed mushrooms, or more as a soup with mushrooms on top?
It doesn’t look *terrible* (though I think I’d cook mine down a bit more), but it’s just not what I think of as “stuffed mushrooms”.
unfeelingzeal: i wouldn’t really call this stuffed. it’s barely even loaded. although you just gave me a really good idea to use portobello mushroom caps as burger buns.
jackcslimming: The fuck is that Parmesan powder
Why do gifrecipes never use actual Parmesan
ubspirit: This looks like a nice dish but it is not stuffed mushrooms
carneasuhdood: Trash
ulitko: Looks soggy and could with less cheese, if added later. Also, use butter to fry mushrooms, always. It really inhances mushrooms flavour.
Fry mushrooms, fry your veggies, stuff mushrooms, add cheese, bake.
DJEricDanger: Terrible
ronin0069: I’m assuming the 375 degrees is Fahrenheit.
Craireee: Something about this reminds me if the 1990s or early 2000s maybe the use of cream and sundried tomato.
ItsMeTheBadGuy: What is stock? I’ve seen many of these and they all use different types of stock?
Persephone6655321: Nah, thanks I’ll have the portobello burger instead.
omar_strollin: Seems like a lot of ingredients but no real cohesive goal as far as flavor. Texture, as others have noted, just seems off.
jchandra87: That is more water than sauce, pass.
speedylee: **[Stuffed Mushrooms](https://www.tastemade.com/videos/stuffed-mushrooms)** by Tastemade
*SERVINGS: 4*
**INGREDIENTS**
* 4 large portobello mushrooms
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 onion, sliced
* 1 yellow bell pepper, sliced
* 2 cloves garlic, sliced
* 1 cup vegetable stock
* 1/2 cup sun-dried tomatoes
* 1 cup heavy cream
* 1/2 cup plus 2 tablespoons Parmesan cheese, grated
* 2 cups spinach, cooked
* 4 ounces goat cheese, crumbled
* 1 tablespoon chili flakes
**INSTRUCTIONS**
1. Preheat oven to 375 degrees.
2. Heat a grill pan to medium heat. Remove stem from center of mushrooms. Brush with olive oil and season with salt and pepper. Lightly grill mushrooms about 3 to 4 minutes until they begin to soften. Remove from heat and set aside.
3. Heat olive oil in a large saute pan. Add onions and bell pepper. Cook until soft, about 3 minutes. Add garlic and cook an additional minute. Add stock, sun-dried tomatoes, cream and 1/2 cup of Parmesan cheese. Stir to combine and remove from heat. Add mushrooms top side down to the pan. Sprinkle with goat cheese, fill with spinach and sprinkle with remaining Parmesan cheese. Bake 8 to 10 minutes until cheese is golden. Garnish with chili flakes before serving.
ToxicAdamm: Cooking on an uneven surface triggers me.
celesteh1988: Yum yum 🙂