Portobello Caps with Roasted Tomato and Mozzarella
Portobello Caps with Roasted Tomato and Mozzarella Mushroom, Mushroom Soup, Mushroom Risotto, Mushrooms, Mushroom Recipes, Mushroom Recipes Sauteed
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 8 oz or 225 g whole white mushrooms 2 cloves of garlic minced 2 tablespoons of Cream Cheese. you can also use low fat variety 1 teaspoon of fresh or dry herbs such as tarragon, basil, parsley salt & pepper And so on.
Instructions:
Step one. Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)
Step two, Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
After that, TIP: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
Original Article: https://galbanicheese.com/portabella-caps-with-roasted-tomato-and-mozzarella/
