Michael Davis
Portobello mushrooms are a versatile ingredient that can be stuffed with a variety of fillings to make a tasty and satisfying meal. They come in different sizes, from large portobellos to baby portobellos, and can be stuffed with anything from sausage and bacon to veggies and cheese. They can be baked, grilled, or broiled, and are perfect for a weeknight dinner, appetizer, or side dish. With their bold flavor and dense texture, portobello mushrooms are a great option for a meatless main course, and they are also freezer-friendly, making them a convenient choice for those who like to meal prep.
| Characteristics | Values |
|---|---|
| Mushrooms | Portobello, Cremini, Baby Portobellos, White Mushrooms |
| Size | Large or Small |
| Cheese | Mozzarella, Goat Cheese, Parmesan, Feta, Cheddar, Gruyère, Gouda |
| Veggies | Spinach, Bell Peppers, Tomatoes, Onions, Garlic, Avocado, Artichokes, Eggplant, Sun-dried Tomatoes |
| Other Ingredients | Breadcrumbs, Hot Sauce, Olive Oil, Salt, Black Pepper, Balsamic Vinegar, Panko, Parsley, Italian Seasoning, Pesto, Eggs, Crab Meat, Celery, Orzo Pasta, Chicken, Smoked Mozzarella, Beefsteak Tomatoes, Basil, Ham, Shallots |
| Storage | Refrigerate leftovers in an airtight container for 3-7 days. Freeze unbaked stuffed mushrooms in an airtight container for up to 3 months |
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What You'll Learn
Spinach, onions, garlic and Parmesan
Portobello mushrooms are a great option for stuffing as they are large and sturdy, making them perfect for grilling or baking. They can be stuffed with a variety of ingredients, including vegetables, cheese, and meat.
One popular option is to stuff them with spinach, onions, garlic, and Parmesan. This combination creates a flavorful and pretty dish that can be served as an appetizer, side dish, or meatless main course. Here is a step-by-step guide on how to make Spinach, Onion, Garlic, and Parmesan-stuffed Portobello Mushrooms:
Ingredients:
- Portobello mushrooms
- Olive oil or olive oil cooking spray
- Spinach (fresh or frozen)
- Onion
- Garlic
- Salt and pepper
- Parmesan cheese (finely grated)
- (Optional) Breadcrumbs
Instructions:
- Preheat your oven to 400°F.
- Clean the mushrooms with a mushroom brush or wipe them with a cloth. Remove the stems and gills from the mushrooms.
- Brush or spray both sides of the mushrooms with olive oil and season with salt and pepper.
- Broil or bake the mushrooms for a few minutes to eliminate excess liquid.
- If using frozen spinach, defrost and drain it thoroughly. Chop the spinach if needed.
- In a skillet, saute the spinach with chopped onions and garlic in olive oil until the onions are golden and the spinach is cooked.
- Remove the skillet from the heat and allow the mixture to cool for a few minutes.
- Mix in the grated Parmesan cheese and (optional) breadcrumbs.
- Stuff the spinach mixture into the mushrooms, distributing it evenly.
- Return the stuffed mushrooms to the oven and bake for about 10 minutes, or until the cheese is melted and beginning to brown.
- Serve warm with your favorite sides, such as mashed potatoes, grilled vegetables, or a green salad.
Variations and Tips:
- You can add other ingredients to the stuffing mixture, such as pepperoni, egg, or cream cheese.
- If you don't have Parmesan, you can use other types of cheese, such as feta or mozzarella.
- To add some crunch, top the stuffed mushrooms with panko bread crumbs before baking.
- Portobello mushrooms come in different sizes. You can also use baby portobellos or regular white mushrooms. The smaller the mushrooms, the more you can stuff.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave at 50% power.
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Sausage, bacon, cheese, veggies
Portobello mushrooms are versatile and can be stuffed with a variety of ingredients. Here are some ideas for stuffing Portobello mushrooms with sausage, bacon, cheese, and veggies:
Sausage, Cheese, and Veggies
This option makes for a hearty main course. Start by cooking the sausage in a skillet over medium-high heat. Add garlic, marinara, basil, salt, and pepper, and let it warm through. Blot out any extra liquid from the mushrooms, then fill them with the sausage mixture and top with cheese. You can use mozzarella, pepper jack, or any other cheese you prefer. Put the stuffed mushrooms under the broiler until the cheese melts.
Bacon and Cheese
For a delicious appetizer, stuff the Portobello mushrooms with a combination of cheeses and herbs. You can use cream cheese, mozzarella, goat cheese, or any other variety you like. Don't forget to add the bacon! This recipe is a wonderful variation on the classic stuffed mushroom.
Sausage, Breadcrumbs, and Veggies
For a spicy kick, try stuffing the Portobello mushrooms with Italian sausage, breadcrumbs, vegetables, and cheese. The vegetables can include spinach, tomatoes, and bell peppers. Season with herbs and spices like basil, fennel seed, oregano, parsley, salt, and pepper. This option is not only tasty but also filling and healthy, with each mushroom only clocking in at around 280 calories.
Pizza-Style
For a fun twist, stuff the Portobello mushrooms with pizza sauce and your favorite pizza toppings. This option is super filling and can be a meal on its own. Don't forget to add cheese before popping it in the oven!
Remember, you can use large Portobello mushrooms or baby portobellos for stuffing. Regular white mushrooms or cremini mushrooms work great too, and the smaller the mushroom, the more you can stuff!
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Pesto, egg, Parmesan
Portobello mushrooms are versatile and can be stuffed with various ingredients. One option is to stuff them with pesto, egg, and Parmesan. This combination makes for a savoury, low-carb breakfast option and can be served as an impressive brunch dish for guests.
To prepare the mushrooms, use a damp cloth to remove any dirt. Cut off the stems and use a spoon to carefully remove the gills without breaking the sides. If the mushrooms are too small and there isn't enough room for an egg, you can scrape out some of the mushroom flesh to make space. It is recommended to choose portobello mushrooms with higher sides so that the egg doesn't spill out.
For the filling, spread about one tablespoon of pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle grated Parmesan cheese on top.
Bake the stuffed mushrooms in a preheated oven until the egg whites are set and the yolks are cooked to your desired doneness. This should take around 12 to 15 minutes. You can garnish with parsley and serve with toast and warm beefsteak tomatoes on the side.
If you're making these stuffed mushrooms for a brunch gathering, you can prepare them ahead of time and freeze them before baking. They can be stored in an airtight container for up to three months.
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Crab, celery, garlic, cheese
Portobello mushrooms are versatile and can be stuffed with various ingredients to make a delicious meal. Crab, celery, garlic, and cheese are a great combination of flavours and textures to stuff into portobello mushrooms.
Firstly, preheat your oven to 375°F. Next, prepare the portobello mushrooms by gently wiping the caps with a damp cloth or mushroom brush to remove any dirt. Remove the stems and chop them finely. Place the mushroom caps in a baking dish.
Now, it's time to make the stuffing. In a large bowl, mix the crab meat, celery, garlic, and cheese. You can use a mild, shredded cheese, such as mozzarella or a combination of mozzarella and Parmesan. Add in the beaten egg, mayonnaise, and almond flour. Season with salt and pepper to taste. You can also add in some lemon zest and lemon juice for a fresh, tangy flavour. Mix all the ingredients until well combined.
Once your stuffing is ready, it's time to stuff the mushrooms. Generously fill each mushroom cap with the crab mixture. You can sprinkle some extra almond flour or breadcrumbs on top for a crispy texture. Drizzle a little olive oil over the mushrooms to help them brown.
Finally, bake the stuffed mushrooms for 25-30 minutes, or until the tops are golden brown. Serve these decadent yet healthy crab-stuffed portobellos as an indulgent treat or a starter for a multi-course meal. Enjoy!
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Orzo pasta, chicken, spinach, bell peppers, mozzarella
Portobello mushrooms are a versatile ingredient, perfect for stuffing and grilling. They can be stuffed with various ingredients, including vegetables, meat, and cheese. Here is a recipe for orzo pasta, chicken, spinach, bell peppers, and mozzarella stuffed portobello mushrooms:
Ingredients:
- 2 Portobello mushroom caps
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1/2 cup uncooked orzo pasta
- 2 1/2 cups chicken broth, or as needed
- 1 tablespoon prepared demi-glace
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups chopped cooked chicken
- 1 cup chopped fresh spinach
- 4 slices smoked mozzarella
Method:
- Preheat your oven's broiler and set an oven rack about 6 inches from the heat source.
- Remove the gills and stems from the mushroom caps, and chop the stems for the stuffing.
- In a pan, cook the garlic in some olive oil, then add the diced bell peppers and cook until softened.
- Stir in the uncooked orzo pasta, chicken broth, demi-glace, Italian seasoning, salt, and pepper. Simmer until the orzo is tender, adding more broth if needed.
- Remove from heat and stir in the chopped chicken and spinach.
- Place the mushroom caps on a rimmed baking sheet.
- Stuff the mushrooms with equal amounts of the orzo filling.
- Top each mushroom with a slice of smoked mozzarella cheese.
- Broil for 3 to 5 minutes, or until the cheese is melted and golden brown.
- Serve hot as an appetizer or main dish, pairing with a green salad or crusty bread.
You can also experiment with adding other ingredients to the stuffing, such as onions, tomatoes, or different types of cheese. Enjoy your delicious and hearty meal!
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Frequently asked questions
Some vegetarian options include spinach, artichokes, eggplant, sun-dried tomatoes, red bell peppers, avocado, herbs, onions, garlic, and various types of cheese.
Some non-vegetarian options include sausage, bacon, beef, chorizo, ham, crab, and chicken.
It is recommended to use a mushroom brush to clean portobello mushrooms. If there is excess water, use a colander and press on the mushrooms with a spoon to remove the water.
Stuffed portobello mushrooms can be stored in an airtight container in the fridge for up to 5-7 days. They can also be frozen for up to 3 months.
