SMOKY STUFFED PORTABELLAS

SMOKY STUFFED PORTABELLAS

Nutrition Facts

Serving Size
1 SERVING (2 STUFFED MUSHROOMS)
Amount Per Serving
Calories 415
% Daily Value
Total Fat 22.9g
35%
Saturated Fat 11.3g
57%
Cholesterol 66mg
22%
Sodium 1317mg
55%
Total Carbohydrate 33.8g
11%
Dietary Fiber 4.9g
20%
Protein 20.4g
41%
Vitamin A 7%
Vitamin C 5%
Calcium 43%
Iron 11%
Total Time

Not Available

Serving & Size

1 SERVING (2 STUFFED MUSHROOMS)

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Try our delicious Smoky Stuffed Portabellas made with Campbell's® Condensed Cream of Chicken Soup and Swanson® Chicken Broth.  Each portabella mushroom is stuffed with garlic, onion, and bread crumbs and comes topped with smoked gouda & romano cheese for a burst of flavor in every bite.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Condensed Cream of Chicken Soup
cups
Campbell's® Condensed Cream of Chicken Soup
cups
Swanson® Chicken Broth
cups
unsalted butter tbsp.
Vidalia onion 10 oz. cups
garlic tbsp.
bread crumbs 1 lb. qt.
fresh thyme leaves 0 1/4  cups
smoked Gouda cheese 8 oz. cups
romano cheese 4.5 oz. 1 1/2  cups
chipotle peppers in adobo sauce tbsp.
portobello mushroom 3 lb. 24  ea.
olive oil
smoked Gouda cheese 6 oz. 1 1/2  cups
Instructions
1. In a large skillet, heat butter over medium-high heat; add onion and sauté 3-4 minutes. Stir in garlic and thyme and continue cooking 1 minute. Stir in soup and chipotle and heat through. Remove from heat.

2. Mix in cheese and bread crumbs to create a stuffing mixture; hold.
3. In saucepan heat soup and broth over medium heat; add cheese and chipotle and heat, stirring constantly, until cheese is melted. Remove from heat and keep sauce warm.
4. Place mushrooms on sheetpan and brush with oil. Roast 18-20 minutes in a convection oven at 400°F. Remove from heat and cool. Drain off any excess liquid.
5. To Prepare Mushrooms: Scoop 1/4 cup stuffing mixture onto top of each mushroom and flatten out to even top. Place on greased sheet pan.

6. Ladle 2 Tbsp. sauce over top of each stuffed mushroom and sprinkle each with 1 Tbsp. cheese. Bake in 375°F. convection oven for 15 minutes until browned and hot.
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