Stuffed Portobello Mushrooms, Great For a Main or Side Dish
Stuffed portobello mushrooms are a fantastic choice for those looking for a hearty, flavorful dish. Known for their meaty texture, portobello mushrooms make an ideal base for a variety of fillings. This recipe combines breadcrumbs, cheese, and herbs to create a savory and satisfying stuffing that pairs perfectly with the rich, earthy flavor of the mushrooms. Whether served as a main course or a side dish, these stuffed mushrooms are sure to impress. Portobello mushrooms also offer health benefits, being a good source of vitamins B and D, and they’re versatile enough for any occasion.
Did You Know?
Portobello mushrooms are not only popular for their rich flavor and satisfying texture but also for their nutritional benefits. They are packed with B vitamins, which support energy production and cell metabolism. Additionally, portobellos are a good source of vitamin D, which helps maintain healthy bones. Their large size and hearty structure make them perfect for stuffing, allowing them to hold a variety of fillings. With their robust flavor and meaty texture, stuffed portobello mushrooms are a delicious, nutrient-rich option for any meal.
Yield:
4 servings
Ingredients
4 large portobello mushrooms
1 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup cream cheese, softened
1/4 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C). Clean the portobello mushrooms with a damp paper towel and remove the stems. Finely chop the stems and set aside. Using a spoon, gently scrape out the gills from the mushroom caps to make more room for the filling.
Personal Tip: Removing the gills prevents them from adding a bitter flavor to the dish and creates more space for the filling.
In a medium skillet, heat the olive oil over medium heat. Add the chopped mushroom stems, onion, and garlic. Sauté until the vegetables are tender, about 5 minutes.
Personal Tip: Sauté the mushroom stems until they are golden brown for a richer flavor.
In a mixing bowl, combine the sautéed vegetables, breadcrumbs, Parmesan cheese, cream cheese, parsley, thyme, salt, and pepper. Mix until well combined.
Personal Tip: Let the sautéed vegetables cool slightly before mixing to avoid melting the cream cheese too quickly.
Fill each mushroom cap with a generous amount of the filling, pressing it down slightly to ensure it stays in place. Place the stuffed mushrooms on a baking sheet.
Personal Tip: Overfill the mushrooms just a bit, as the filling will compress during baking.
Drizzle the melted butter over the top of the stuffed mushrooms. Bake in the preheated oven for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
Personal Tip: Check the mushrooms at the 20-minute mark to avoid overcooking.
Garnish with additional chopped parsley if desired. Serve immediately as a main course or side dish.
Personal Tip: For an extra flavor boost, drizzle some balsamic glaze over the finished mushrooms before serving.
Nutritional Information (Per Serving):
Calories: 300, Fat: 20g, Saturated Fat: 9g, Carbohydrates: 20g, Fiber: 4g, Sugars: 4g, Protein: 10g
Kitchen Tips, Great Ideas, How to Save Money
- Bulk Buying: Purchase portobello mushrooms, cheese, and breadcrumbs in bulk. These ingredients can be used in various recipes like casseroles or pasta dishes, reducing overall costs and making them kitchen staples.
- Homemade Breadcrumbs: Save money and control your ingredients by making your own breadcrumbs. Use leftover bread, toast it until crispy, and blend it into crumbs for a budget-friendly option.
- Reusable Baking Tools: Invest in silicone baking mats or reusable baking sheets. These save money in the long run by eliminating the need for disposable parchment paper or foil and are eco-friendly.
- Energy Efficiency: Maximize your oven use by baking multiple batches of stuffed mushrooms at once. Store leftovers in the fridge for later use, which saves on energy costs and reduces cooking time for future meals.
- Ingredient Substitutions: If certain ingredients are too pricey or unavailable, use panko breadcrumbs instead of Italian or replace Parmesan cheese with more affordable options like Romano or Asiago.
- Flavor Enhancements: Add different herbs like rosemary or thyme to give your stuffed mushrooms an extra layer of flavor. A pinch of red pepper flakes can also bring a bit of heat if desired.
- DIY Cream Cheese: Cream cheese can be expensive, but making your own using heavy cream and lemon juice is a great way to save money. It’s fresh, customizable, and can be used in many other recipes.
- Join Online Communities: Cooking groups on social media can provide great ideas and advice. You’ll find more recipes and tips for cost-effective cooking and ingredient substitutions.
- Frozen Mushrooms: Fresh mushrooms are ideal, but if they are unavailable or expensive, you can use frozen ones. Just thaw and drain them thoroughly before use to prevent excess moisture.
- Creative Presentation: Elevate the visual appeal of your stuffed mushrooms with fresh garnishes like parsley, or drizzle some olive oil on top before serving. Small touches like these make the dish more impressive at dinner parties.
Let’s Learn About How Portobello Mushrooms Are Grown
Portobello mushrooms, the mature version of crimini mushrooms, are grown under carefully controlled conditions. These mushrooms thrive in dark, humid environments and are cultivated on a growing medium made of straw, manure, and compost. Farmers closely monitor the temperature and moisture levels to ensure the mushrooms grow large and healthy.
Once they reach the desired size, portobello mushrooms are hand-picked to avoid bruising. While conventional mushrooms may be grown with pesticides, opting for organic varieties can help you avoid these chemicals. Organic portobellos are grown without synthetic pesticides or fertilizers, making them a healthier and more natural option for your meals.