Stuffed Portobello Mushrooms

• 1/2 cup Toby’s Original Dip
• 4 portobello mushrooms, large, stems removed
• 1/2 cup cream cheese
  we used Kite Hill dairy free plain and chive flavors
• 1/4 cup bread crumbs
• 1 tbsp. chives
  we used dried

Gather all ingredients. Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly coat with oil.

Add portobellos with underneath side facing up. Scoop a tablespoon of Kite Hill cream cheese inside each mushroom. Then add a tablespoon of Toby’s on top. Spread evenly. Sprinkle with bread crumbs.

We made two delicious versions! One using plain cream cheese and the other using chive flavored cream cheese. Feel free to use more cream cheese or Toby’s for a heartier filling.

Once all portobellos are filled with Toby’s and cream cheese, bake until bread crumbs are brown and crispy, ~15-20 minutes.

Top with chives. Enjoy!