Name: Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 large portobello mushroom caps (stems removed and cleaned); 1 tablespoon olive oil (for brushing the mushrooms); Salt and pepper, to taste; ½ cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free option); ¼ cup grated Parmesan cheese (or your preferred cheese); ½ cup shredded mozzarella cheese (or goat cheese for a tangy twist); 2 cloves garlic, minced; ¼ cup fresh parsley, chopped (or basil); 2 tablespoons olive oil; 1 tablespoon balsamic vinegar (optional, for a richer flavor); ¼ teaspoon red pepper flakes (optional, for a bit of heat)

Description

Stuffed Portobello Mushrooms are a savory, flavorful dish that combines the meaty texture of portobello mushrooms with a cheesy, herby stuffing. This easy-to-make, customizable recipe is perfect as an appetizer, side dish, or light main course. With its rich, umami flavor, it’s an ideal option for vegetarians or anyone seeking a healthy, satisfying meal.

Ingredients

For the Stuffed Mushrooms:

4 large portobello mushroom caps (stems removed and cleaned)
1 tablespoon olive oil (for brushing the mushrooms)
Salt and pepper, to taste

For the Stuffing:

½ cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free option)
¼ cup grated Parmesan cheese (or your preferred cheese)
½ cup shredded mozzarella cheese (or goat cheese for a tangy twist)
2 cloves garlic, minced
¼ cup fresh parsley, chopped (or basil)
2 tablespoons olive oil
1 tablespoon balsamic vinegar (optional, for a richer flavor)
¼ teaspoon red pepper flakes (optional, for a bit of heat)

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Instructions

Preparing the Mushrooms:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Clean and prepare the mushrooms: Carefully remove the stems from the portobello mushrooms and scrape out the gills using a spoon. Brush both sides of the mushrooms with olive oil and season with salt and pepper. Place the mushroom caps on the baking sheet, gill side up.
Making the Stuffing:
- Prepare the stuffing mixture: In a small bowl, combine breadcrumbs, Parmesan cheese, mozzarella cheese, minced garlic, parsley, olive oil, balsamic vinegar (if using), and red pepper flakes (if using). Stir until the mixture is well combined and the breadcrumbs are lightly coated.
Stuffing the Mushrooms:
- Stuff the mushrooms: Spoon the stuffing mixture generously into each mushroom cap, pressing gently to pack it in. The stuffing should form a mound on top of each mushroom.
Baking the Mushrooms:
- Bake the mushrooms: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown on top. If you prefer a crispier top, broil the mushrooms for the last 2-3 minutes, but watch them closely to avoid burning.
Serving:
- Serve: Remove the mushrooms from the oven and let them cool for a few minutes before serving. Garnish with extra parsley or basil if desired. Serve as a side dish, appetizer, or pair with a salad for a complete meal.

Notes

Storage: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.Freezing: Stuffed mushrooms can be frozen before baking. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe container for up to 2 months. When ready to bake, bake from frozen at 375°F (190°C) for 25-30 minutes, or until heated through.Customizations: Add spinach to the stuffing for extra flavor or swap out the cheeses for your favorites. You can also add cooked ground meat or like turkey for a heartier version.