Holiday parties are in progress and folks are serving up more than the typical meatballs, boiled shrimp, chips, and dip. Buffet spreads are looking more festive and extremely appetizing. So today, on Food Porn Friday I am featuring this easy and artistic appetizer recipe that I found for Baked Portobello Mushrooms from my friend at Cooking Without Limits.
Click here for more information, and other delightful recipes from Cooking Without Limits. Bon appetit y’all!
- 10 Portobello mushrooms
- 200 g Salty cheese
- 1 – 2 Tomatoes
- 200 g Homemade sausage
- Chili flakes (optional)
- Olive oil
Preheat the oven to 200 degrees Celsius. Brush the mushroom cap on both sides with olive oil and season with pepper. Place on a baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
Take the mushrooms out and mound the cheese, sprinkle chili flakes and on top of the cheese put 2 slices of sausage.
Bake the stuffed mushrooms until the cheese is melted, 5 – 10 minutes.
Serve them hot with a half slice tomato on top.