These are amazing! I usually stuff portobello mushrooms with a combination of breadcrums, tomatoes and other stuff I like. My daughter is not eating any gluten or cow dairy now (and she doesn't like tomatoes), so I came up with a recipe that she loves. I love it too!
6 Portobello Mushrooms
Chopped and sauteed (I don't measure!) – onions, mushroom stems, garlic, shredded carrots, spinach, pecorano/ramano cheese, pine nuts or add any other veggies you like. Sometimes I top this off with herbed goat cheese.
Mix all ingredients, stuff mushrooms, bake for 20+ minutes at 350 or until golden and yummy looking.
Enjoy!