Poblano and Provolone Stuffed Portobello w/ Garlic Sour Dough Crumbs

Life is a weird thing. All your little tiny choices lead up to big consequences. A tiny seed of an idea is planted, and eventually becomes a huge shift or change in direction down the road. I’ve recently went through a major change myself. I have a whole new outlook on life, and a new, exciting sense of freedom has overcome me. I’m no longer in a relationship, but before you start feeling bad – know we’re both doing great, and we’ve realized we’re happier and better apart. There was no crazy heartbreak or fighting or screaming. It was mutual, it was easy, and it was really just meant to happen. One of the easiest separations I’ve ever experienced. And I’m excited to see where life takes both of us, now 🙂

One place life is taking me in the near future – I’m attending an 8-course meal! I’ve never been to anything like that before, and I am beyond excited. I’m going with a group of people, which includes my best friend Emma. We practically do everything together, so it only makes sense she’s coming. Food is obviously a major part of my life, and I can only feel it grow and grow. I’m meeting so many people in the food scene, and letting food be the common denominator in people I learn and grow with. It’s really neat how much more joy cooking can bring than just the final outcome of a finished meal. There’s joy in making it, creating it, plating it, smelling it and eating it – but then there’s the joy you pluck away from that and spread around to those near you. Then the joy they feel from looking at what you made or sharing it with you. Or the joy you get from just the simple connection of a shared interest in food between one person and another.

I definitely feel like, in the months and years to come, I’m going to start having a lot more dinner parties, and fun gatherings completely oriented around food and good people. These stuffed portobellos are perfect for such an event. But also perfect to just eat by yourself, exactly as I did. Because they’re delicious no matter the company – or lack there of. But I may keep these in mind for a future dinner party, because it’s always fun to share, too.

I hope March is treating you as well as it’s treating me. See you all next week 🙂

Poblano and Provolone Stuffed Portobello w/ Garlic Sour Dough Crumbs

  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m
  • Serves: 2
  • Yield: 2 mushrooms


  • 2 portobello mushrooms
  • 2 tsp. white vinegar
  • 2 tsp. honey
  • 3 tbsp. balsamic vinegar
  • 1 slice of sour dough bread (or other bread)
  • 1/8 c butter
  • 1/4 c chopped parsley
  • 1/2 c shredded provolone cheese
  • 1/4 c diced poblano pepper
  • 1/4 c diced red onion
  • 2 cloves garlic, minced
  • 2 tsp. fresh squeezed lemon juice


  1. Preheat oven to 350℉
  2. Heat 1 tbsp olive oil in a pan over medium heat.
  3. Add your red onion, 1 clove of garlic and poblano pepper.
  4. Sauté until slightly wilted and aromatic.
  5. In a small dish combine butter and the other clove of garlic.
  6. Spread your garlic butter on the bread and set aside.
  7. Clean and de-stem your portobellos. Lightly brush the portobellos with olive oil.
  8. Sprinkle in the onion and pepper mixture, parsley and cheese, then again in the same order one more time, into each one.
  9. Place in the oven alongside the sour dough bread with garlic butter on a baking sheet lined with parchment paper.
  10. Set the timer for 25 minutes, but check on the bread in about 10-15 minutes, take out once crispy all the way through.
  11. Crush up the sour dough into small pieces.
  12. In a small dish, combine the balsamic vinegar, honey, white vinegar and fresh squeezed lemon.
  13. After the mushrooms have been baking for 25 minutes, remove from oven. Sprinkle with sour dough crumbs, and drizzle with a little bit of the balsamic mixture. Serve the rest on the side for dipping.
  14. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme



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