Hi Tammi, You can refrigerate the stuffing for about 3 days. You can also freeze the stuffing. I would wrap it tightly in plastic wrap - remove as much air as possible, flattening it out so that it
I think they'd be awesome! I've used both for crab stuffed mushroom specials at the restaurant with excellent results. If you want, you can roast off your portobello caps first, then stuff and bake them
Hi, sorry it took some time to get back to you, busy at the restaurant! It all depends on the quality of the finished product. If there is any sign of freezer burn, then the quality is compromised.
Cut your fish into fingers (about the size of your finger, but not too thick). Dust lightly in flour and shake off the excess. Dip into a liquid - some people use egg wash (beaten egg with a little