INGREDIENTS
16 ozs
portobello mushrooms
2 tbsps
olive oil to toss mushrooms
1 serving
save the stems of the mushroom stuffing
1 tbsp
olive oil to saute
1
shallot
3
garlic cloves
1 tbsp
cilantro
4 ozs
cream cheese
1
egg
1/4 cup
bread crumbs
1/2 cup
parmesan cheese
1 serving
salt
1 serving
pepper
2 tbsps
parmesan cheese