This holiday season, try making this sweet potato pound cake. The cake has an airy, delicate texture.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (16 ounce) package baby portobello mushrooms
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 3 green onions, finely chopped
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
- Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
- Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.
Nutrition Facts
| Calories | 52 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 199 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and perfect.
These mushrooms were a low carb and fabulous side dish with steak. I may or may not have overcooked them by a few minutes, and they were still wonderful. I’ll be making them again!
I used the button mushrooms and I didn’t have parmesan cheese so I added extra cheddar. Also I used white onion.
Very tasty. Will make again. Next time I might sprinkle a little Panko on top.
Fantastic. Everyone loved it.
This tied out great! I forgot to cut up the stems but it was delicious. My hubby liked it. I cooked it more like 20 minutes, thanks to another review. I also used 1 cup of Italian cheese blend vs. the mozzarella and Parmesan separately as well as Kosher salt. We served this with corn on the cob, green beans and Maryanne’s Cornbread recipe (super delicious!). Delicious dinner.
I added balsamic vinegar to the mushroom mixture and sprinkled at bit over them as soon as they came out of the oven. They were delicious. Everybody loved them. They are company worthy.
I changed this up and used the recipe for larger mushrooms as a meal. Worked great
Just made this and love it! I was only making one cap so I used less ingredients. Instead of salt and pepper, I used a touch of Italian seasoning. I was out of olive oil, so I used Newman’s Own Greek dressing. FAB!!?
Great Tasting! I used large buttons because I had a bunch. Absolutely terrific appetizer/light supper!
This a delicious recipe that is very easy to make.
My wife has never liked mushrooms until I made this.
These were great and so easy. I loved the flavor. The only change I would make is to cook just little longer in order to cook the onions more or just put less in. Just my thoughts. I will make again.
I used this quick recipe for a HH party for the neighbors and within 30minutes they vanished! I added more parm cheese and garlic just because I like cheese and garlic. They paired great with a semi-sweet Blanc Dubois and Rosé.