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portobello mushroom caps Philadelphia cream cheese Cheddar cheese fresh parsley cayenne pepper potato starch eggs matzo meal
Viewed: 6 - Published at: 2 years agoIngredients
- 4 medium (about 3 inches wide) portobello mushroom caps
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
- 3/4 cup shredded cheddar cheese
- 2 Tbsp. fresh parsley
- 1/8 tsp. cayenne pepper (optional)
- 1/2 cup potato starch
- 2 large eggs
- 1 cup matzo meal
Method
- Preheat the oven to 375 degrees F.
- Lightly grease a baking sheet and set it aside.
- Rinse the mushrooms, discard the stems and gills, and set the mushrooms aside.
- Place the cream cheese, cheddar cheese, parsley and cayenne pepper, if used, in a bowl and blend the ingredients thoroughly.
- Fill each portobello cap with equal amounts of the mixture.
- Prepare three bowls, one with potato starch, one with the eggs and one with matzo meal.
- Working with one mushroom at a time, dredge each filled mushroom in the potato starch, then into the egg mixture, then into the matzo meal, making sure to coat the entire surface each time.
- Place the coated mushrooms, filling side up, on the prepared baking sheet.
- Bake for about 30 minutes or until the cheese is hot and runny and the crust is lightly browned.
- Prepare three bowls, one with potato starch, one with the eggs and one with matzo meal.
- Working with one mushroom at a time, dredge each filled mushroom in the potato starch, then into the eggs, then into the matzo meal, making sure to coat the entire surface each time.
- Place the coated mushrooms, filling sides up, on the prepared baking sheet.
- Bake for about 30 minutes or until the cheese is hot and runny and the crust is lightly browned.
