Stuffed Portobello Mushrooms
Highlighted under: Family Favorites
I absolutely love making Stuffed Portobello Mushrooms for a delightful appetizer or main dish. The combination of earthy mushrooms filled with a savory mixture of cheese, garlic, and herbs always leaves everyone asking for more. Preparing these stuffed mushrooms is not only simple but also allows for creativity with the stuffing ingredients, making each batch unique. I enjoy serving these at gatherings because they're both impressive and satisfying, and they come together in just under an hour, perfect for any occasion!
Preparing Stuffed Portobello Mushrooms has become a ritual in my kitchen. I find the process therapeutic, especially when I chop up fresh ingredients and watch them transform into a delicious filling. The best part is experimenting with spices and cheeses to find the perfect blend that complements the mushrooms.
One critical tip that I learned is to pre-cook the stuffing slightly before filling the mushrooms. This ensures that all flavors marry well during baking and creates a beautifully cohesive dish. The aroma that fills the kitchen during cooking is truly irresistible!
Reasons You'll Love These Mushrooms
- Hearty and satisfying, perfect for any meal.
- Bursting with flavors from fresh herbs and garlic.
- Versatile for various stuffing options, catering to all tastes.
Mastering the Stuffed Mushroom Technique
To achieve the best flavor and texture in your stuffed portobello mushrooms, there's a technique to pre-cooking the filling. Sauté the minced garlic in a little olive oil over medium heat until fragrant, about 1-2 minutes, before mixing it with the cheeses. This step elevates the flavor profile by softening the garlic's bite, creating a sweeter, more aromatic base for your dish.
When it comes to the mushrooms, ensure they are completely dry after rinsing. Excess moisture can lead to soggy stuffed mushrooms. After cleaning them, I recommend placing them on a paper towel to absorb any remaining moisture before brushing with olive oil.
Adapt and Customize Your Filling
Don't be afraid to get creative with your stuffing! You can add sun-dried tomatoes for a sweet depth, or throw in some sautéed spinach for added nutrients. Just remember to finely chop any additional ingredients and pre-cook them, as this will help maintain the texture of the filling. You could even swap the ricotta for cottage cheese for a lower-fat option without compromising on flavor.
For a gluten-free version, simply replace traditional breadcrumbs with crushed gluten-free crackers or almond flour. This small swap keeps the texture intact while catering to those with dietary restrictions.
Ingredients
Ingredients
Stuffed Portobello Mushrooms Ingredients
- 4 large portobello mushrooms, stems removed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C).
Prepare the Mushrooms
Clean the portobello mushrooms and remove the stems. Brush both sides with olive oil and place them gill-side up on a baking sheet.
Make the Filling
In a bowl, mix together the ricotta cheese, Parmesan cheese, minced garlic, parsley, salt, black pepper, Italian seasoning, and breadcrumbs until well combined.
Stuff the Mushrooms
Generously fill each mushroom cap with the cheese mixture, ensuring they are heaped slightly.
Bake
Bake in the preheated oven for about 25 minutes or until the mushrooms are tender and the tops are golden.
Serve
Allow to cool for a few minutes before serving. Enjoy your delicious stuffed portobello mushrooms!
Pro Tips
- To add a bit more flavor, consider mixing in sun-dried tomatoes or cooked spinach into the filling. You can also try different cheeses like feta or mozzarella for a varying taste.
Perfect Pairings
Stuffed portobello mushrooms make an excellent starter but can also shine as a light main course. For a balanced meal, serve them alongside a crisp green salad dressed in a tangy vinaigrette. The acidity from the dressing can beautifully cut through the richness of the cheese, providing a refreshing contrast that enhances the overall dining experience.
Another fantastic pairing is a glass of Chardonnay or a light-bodied red wine, like Pinot Noir. The wine's acidity complements the earthy flavor of the mushrooms while enhancing the dish's creamy cheese filling, making for a delightful culinary experience.
Storage and Reheating Tips
If you have any stuffed portobello mushrooms left over, they can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to place them in the oven at 350°F (175°C) for about 10-12 minutes. This ensures the mushrooms heat through evenly without losing their texture or becoming rubbery, as sometimes microwaving can do.
For meal prep enthusiasts, you can also prepare the filling a day in advance. Just keep it covered in the fridge and stuff the mushrooms right before baking. This not only saves time but allows the flavors to meld together beautifully before they hit the oven.
Questions About Recipes
→ Can I prepare the stuffed mushrooms ahead of time?
Yes, you can prepare the mushrooms and filling ahead of time and refrigerate them separately. Assemble and bake when ready to serve.
→ What can I substitute for ricotta cheese?
You can use cottage cheese or a vegan cream cheese alternative if you prefer.
→ Are portobello mushrooms healthy?
Yes, portobello mushrooms are low in calories, rich in nutrients, and a good source of antioxidants.
→ Can I freeze stuffed portobello mushrooms?
It is not recommended to freeze stuffed mushrooms after cooking as they may become soggy. However, you can freeze the filling separately and assemble fresh mushrooms later.
Stuffed Portobello Mushrooms
I absolutely love making Stuffed Portobello Mushrooms for a delightful appetizer or main dish. The combination of earthy mushrooms filled with a savory mixture of cheese, garlic, and herbs always leaves everyone asking for more. Preparing these stuffed mushrooms is not only simple but also allows for creativity with the stuffing ingredients, making each batch unique. I enjoy serving these at gatherings because they're both impressive and satisfying, and they come together in just under an hour, perfect for any occasion!
Created by: India Rutherford
Recipe Type: Family Favorites
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Stuffed Portobello Mushrooms Ingredients
- 4 large portobello mushrooms, stems removed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
How-To Steps
Preheat your oven to 375°F (190°C).
Clean the portobello mushrooms and remove the stems. Brush both sides with olive oil and place them gill-side up on a baking sheet.
In a bowl, mix together the ricotta cheese, Parmesan cheese, minced garlic, parsley, salt, black pepper, Italian seasoning, and breadcrumbs until well combined.
Generously fill each mushroom cap with the cheese mixture, ensuring they are heaped slightly.
Bake in the preheated oven for about 25 minutes or until the mushrooms are tender and the tops are golden.
Allow to cool for a few minutes before serving. Enjoy your delicious stuffed portobello mushrooms!
Extra Tips
- To add a bit more flavor, consider mixing in sun-dried tomatoes or cooked spinach into the filling. You can also try different cheeses like feta or mozzarella for a varying taste.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 400mg
- Total Carbohydrates: 19g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 13g