Stuffed Portobello Mushrooms

These Stuffed Portobello Mushrooms are an incredibly flavorful and satisfying dish. With a savory filling of creamy cheese, herbs, and breadcrumbs, they make a delicious side dish, appetizer, or even a light main course. The earthy taste of the mushrooms pairs perfectly with the rich stuffing, creating a well-balanced, mouthwatering bite.

Why You’ll Love These Stuffed Portobello Mushrooms:

Rich & Flavorful – The mushrooms absorb all the savory flavors of the filling.
Customizable – Add your favorite cheese, herbs, or vegetables for a personalized touch.
Perfect for a Light Meal – A great option for vegetarians or anyone looking for a lighter yet satisfying dish.
Easy to Make – Simple ingredients and an easy process.

Ingredients:

• 4 large Portobello mushroom caps, stems removed and cleaned
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup breadcrumbs (preferably panko for a crisp texture)
• ¼ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Optional: 1/4 cup cooked spinach, crumbled feta cheese, or cooked sausage for extra flavor

How to Make Stuffed Portobello Mushrooms:

Step 1: Prepare the Mushrooms

1. Preheat your oven to 375°F (190°C).
2. Carefully clean the Portobello mushrooms with a damp cloth, removing the stems and any gills. You can scoop out the gills with a spoon to create more room for the filling.
3. Brush both sides of each mushroom cap with olive oil and season with salt and pepper. Place the caps, open side up, on a baking sheet lined with parchment paper.

Step 2: Prepare the Filling

4. Heat a small pan over medium heat. Add a little olive oil and sauté the onion for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds.
5. Remove the pan from the heat and stir in the breadcrumbs, Parmesan cheese, mozzarella cheese, parsley, and oregano. Season with salt and pepper to taste.
6. If desired, fold in optional ingredients such as spinach, feta cheese, or cooked sausage for added flavor.

Step 3: Stuff the Mushrooms

7. Spoon the filling into each mushroom cap, packing it tightly to ensure it holds together.

Step 4: Bake

8. Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown on top.

Step 5: Serve

9. Remove from the oven and serve immediately. Garnish with extra parsley if desired.

Serving Suggestions:

• Serve as a side dish with grilled chicken, steak, or pasta.
• Enjoy as a vegetarian main course, paired with a light salad or roasted vegetables.
• These stuffed mushrooms also make a great appetizer for dinner parties or gatherings.

Tips for the Best Stuffed Portobello Mushrooms:

Don’t Overcook the Mushrooms – Be careful not to overcook the mushrooms; they should be tender but not mushy.
Drain the Mushrooms Well – Before stuffing, be sure to drain any excess moisture from the mushroom caps after cleaning them to prevent sogginess.
Experiment with Fillings – Feel free to get creative with your filling by adding different cheeses, herbs, or even a protein like sausage or crab meat.

Storage Instructions:

• Refrigerate – Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheat – Reheat in the oven at 350°F (175°C) for 5-7 minutes until heated through, or microwave for 1-2 minutes.

Recipe Overview:

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American, Vegetarian

Nutritional Information (Per Serving):

Calories: 160 | Protein: 8g | Carbohydrates: 10g | Fat: 12g | Fiber: 3g | Sugar: 3g

These Stuffed Portobello Mushrooms are a versatile and delicious dish that can be customized to your liking. Whether you’re serving them as a main or side, they’re sure to become a favorite!

Print