Description

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.

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Ingredients

Scale

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

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Instructions

Step 1: Prepare the Mushrooms

Preheat your oven to 375°F (190°C).
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.
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

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.
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.
If desired, fold in optional ingredients such as spinach, feta cheese, or cooked sausage for added flavor.

Step 3: Stuff the Mushrooms

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

Step 4: Bake

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

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

Notes

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American