This is an entree-sized version of stuffed portobello mushrooms, which are meaty enough to satisfy a dinner crowd. Don’t let the length fool you; it’s mostly detailed preparation techniques which will vastly improve the overall texture.
When removed sizzling from the oven, these stuffed portobellos have an appealing earthy aroma and a fresh tasting filling that is flavorful but not soggy. Try these mushrooms with Malbec & Syrah!
Meet Abbie, our Marketing & Events gal. A self-described foodie and oenophile, this East Coast transplant has been exploring Walla Walla and learning about our winemaking processes. Read about her adventures at the winery and throughout Washington’s wine industry.