Corned Beef and Swiss Stuffed Portobello Caps
Corned Beef and Swiss Stuffed Portobello Caps - A Delicious Appetizer
Looking for a delicious appetizer that will impress your guests? Try making Corned Beef and Swiss Stuffed Portobello Caps! This dish is a perfect combination of savory corned beef, melted Swiss cheese, and juicy portobello mushrooms.
Ingredients (serves 4):
- 4 large portobello mushroom caps
- 1/2 lb. thinly sliced corned beef
- 4 slices Swiss cheese
- 1/4 cup chopped fresh parsley
- 2 tbsp. olive oil
- Salt and pepper to taste
Cooking Tips:
- Choose portobello mushrooms that are firm and have a smooth surface.
- Remove the stems and gills from the mushroom caps before stuffing.
- Use thinly sliced corned beef to ensure even cooking.
- Top the stuffed mushrooms with chopped parsley for added flavor and color.
Cooking Process:
1. Preheat the oven to 375°F.
2. Brush the mushroom caps with olive oil and season with salt and pepper.
3. Place the mushroom caps on a baking sheet and bake for 10 minutes.
4. Remove the mushroom caps from the oven and stuff each cap with corned beef and a slice of Swiss cheese.
5. Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
6. Garnish with chopped parsley and serve hot.
Appearance and Taste:
Corned Beef and Swiss Stuffed Portobello Caps are a beautiful appetizer that will impress your guests. The juicy portobello mushrooms are stuffed with savory corned beef and melted Swiss cheese, creating a delicious combination of flavors and textures. The dish is finished with a sprinkle of fresh parsley, adding a pop of color and flavor.
Type of Dish: Appetizer
Main Ingredients: Portobello mushrooms, corned beef, Swiss cheese
