Portobello Mushrooms loaded with your favorite herbed bread stuffing, kale, and gruyere cheese.They’ll be a hit on Thanksgiving as an entrée, or side, for everyone around the table!
Wipe your mushroom caps with a damp towel - especially for this recipe! This prevents the mushrooms from soaking up too much liquid, which will make them taste like dirty water.
1
Remove the stem of the mushroom, then use a spoon to scrape out some of the gills.
2
Place the mushrooms on the prepared baking sheet.
3
Bake for 10 minutes, pouring off any liquid that accumulates in the mushrooms.
4
Meanwhile, sauté the onion, celery, garlic, and kale. Then add the herbs.
5
Add the vegetable mixture into a large bowl with diced or torn bread pieces.
6
Add 1 cup of the gruyere cheese to the mixture.
7
Then stir in vegetable stock so the mixture is moist but not too wet.
8
Fill the mushrooms with the stuffing mixture, pressing it down as needed.
9
Top the mushrooms with cheese and bake for 30 minutes, covered half of the time.
10
The cheese will be golden brown and the edges of the stuffing will be crispy.