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Stuffed Portobello Mushrooms

Finalist

10 White Castle hamburgers
1/4 cup olive oil
1/2 tsp. garlic powder
1/2 tsp. of black pepper
1 pound of medium Portobello mushrooms
1/2 cup parmesan cheese

Dust off mushrooms. Remove stems and chop coarsely. Mix oil, pepper and garlic, brush on mushroom caps, reserving any left over. Place in medium hot skillet bottom down. Brown slightly. Remove from skillet and set aside. Put rest of seasoned oil in skillet, add chopped stems, and cook until moisture is cooked out. Chop hamburgers coarsely and mix with stems and cheese. Stuff caps and place under broiler until cheese is melted.

Submitted by Debbie Lyons of Valparaiso, IN

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