This recipe is from one of our Foodies, Michael Barger.
First experiment with Crema Verde foodie shipment.
This is for stuffed baby portobello mushroom appetizers .
1.5 tbsp Penna Crema Verde …
1/2 tsp garlic powder
1 tsp Italian seasoning
1Tbsp unsalted butter
3 baby portobello mushrooms
Reggiano cheese
Fresh oregano
Salt and pepper to taste
In a small saucepan I added olive oil, Penna Crema Verde, Garlic, Italian seasoning and butter. I brought up to heat and mixed everything together until it became a thick paste.
Removed from heat, cleaned mushrooms and removed stems. I packed the mushrooms with the mix and added the mushrooms back into the pan. Added a little more olive oil on low heat and a small amount of water and covered to steam for 7-10 minutes.
Shaved fresh reggiano and topped with fresh oregano.
They came out amazing. My girlfriend felt the olive taste was strong, personally I love the strong taste. But for further testing I will add sourdough or Panko bread crumbs to bulk up the mixture and throttle down the olive punch.
This was a first run test but very good and very enjoyable.
From our “Recipes of the Foodies of GreatOlives” Facebook page.
