Stuffed Portabella Mushroom featuring Laughing Cow Garlic & Herb Cheese

Dear Foodies who hate mushrooms:

While I do not apologize for this dish, I understand. You feel about mushrooms the way I feel about… … (trying to think of something I don’t like…) … oh, terragon! I hate terragon. So yes, I can empathize!

But rest assured the other Laughing Cow recipes I developed are mushroom free and delicious. Check back throughout this week as I share how Bariatric Foodie imagines the possibilities with The Laughing Cow!

To everyone else:

So I bought this Portabella Mushroom. And I’d never cooked one before so I was a bit nervous about the whole thing. I mean I’d eaten one before and loved it but never cooked one. I asked for suggestions on Facebookand Twitter but finally I decided, you know what, I’m gonna use what’s in my refrigerator! I have an abundance of veggies that need using and it seemed wasteful to go out and buy more food, especially considering I’m leaving town in two days!

So here’s what I came up with.

Nik’s Baked Stuffed Portabella featuring Laughing Cow Garlic & Herb Cheese

Ingredients

• Non-stick cooking spray
• 1 Portabella mushroom, cleaned, stemmed and “spongy part” gills removed
• 2 tbsp. diced onions
• 2 tbsp. finely diced zucchini
• 2 tbsp. finely diced yellow squash
• 1 tsp. minced garlic
• 2 wedges Laughing Cow Garlic & Herb cheese
• 1 egg
• ½ tsp. Herbs de Provence (or fresh herbs of your choosing work well too!)
• 1 heaping tablespoon your favorite shredded cheddar cheese
• Salt and Pepper, to taste

Directions:

Preheat your oven to 350 degrees.

Clean outside of mushroom with a damp paper towel and then spray it with nonstick cooking spray. Use salt and pepper as desired.

Spray down a small skillet and sautee the onions, squash, zucchini and garlic until just tender.

In a bowl, thoroughly mix together Laughing Cow wedges and egg. Add vegetables.

Place mushroom in a baking pan that’s been coated with nonstick and pour egg/cheese/veggie mixture in. Top with shredded cheese.

Bake for about 30 minutes or until egg mixture is set, cheese is brown on top and the mushroom has flattened considerably.

I garnished with fresh diced tomatoes (I liked the pop of color).

WARNING: A full-size Portabella is going to yield more than one serving. My advice? Let it cool for a few minutes and slice it like a pizza. It keeps for 2-3 days in the fridge and if you’re ok with reheated food, this reheats well in the microwave. If you’re not good with reheated food then you might consider either halving the filling recipe and using baby bellas OR sharing this recipe with someone you love, who also loves mushrooms.

Enjoy!