{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"lacucinadifefe","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/lacucinadifefe\/","title":"STUFFED PORTOBELLO MUSHROOMS WITH ANCHOVIES AND HERBS - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"jbYF6c6NZq\"><a href=\"https:\/\/www.gzrecipes.com\/en\/lacucinadifefe\/stuffed-portobello-mushrooms-with-anchovies-and-herbs\/\">STUFFED PORTOBELLO MUSHROOMS WITH ANCHOVIES AND HERBS<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/en\/lacucinadifefe\/stuffed-portobello-mushrooms-with-anchovies-and-herbs\/embed\/#?secret=jbYF6c6NZq\" width=\"600\" height=\"338\" title=\"&#8220;STUFFED PORTOBELLO MUSHROOMS WITH ANCHOVIES AND HERBS&#8221; &#8212; Delicious Recipes\" data-secret=\"jbYF6c6NZq\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2025\/12\/20230401_125112-scaled-8-69542afb5c37b2-92659211.jpg","thumbnail_width":2560,"thumbnail_height":1442,"description":"Currently, I still find three types of mushrooms at the local market under my house: the usual Champignon, Pleurotus, and Portobello mushrooms! My inspiration during my shopping trip came from the latter, perhaps because they lend themselves more than any other to being stuffed with whatever our imagination suggests! In my case, more or less with everything that urgently needs to be used from the fridge! Stuffed Portobello mushrooms, in fact, are perfect for hosting the most incredible and delicious fillings because they are quite large! Depending on the filling, they become a truly tasty and surprisingly scenic main dish and, if needed, a rustic and flavorful appetizer by adding or replacing certain ingredients. I chose a very rich breading based on bread crumbs, Grana Padano, cherry tomatoes, hand-fillet organic anchovy fillets, and last but not least, almond grains for a final touch of crunchiness! They're prepared in a few steps, and following my tips, success on your tables is guaranteed."}