Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 large portobello mushrooms (stems removed); 1 cup breadcrumbs (fresh); 1 cup grated cheese (such as mozzarella or cheddar); 1 clove garlic (minced); 2 tablespoons fresh parsley (chopped); 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

40 min 4 servings Easy

All Recipes

Deliciously stuffed portobello mushrooms, filled with a savoury mix of cheese, herbs, and breadcrumbs, perfect as an appetizer or side dish.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Stuffed Portobello Mushrooms are a versatile and flavourful dish that can be enjoyed as an appetizer or a side. Their meaty texture makes them a popular choice among vegetarians and meat-lovers alike. The large caps of the portobello mushrooms provide the perfect vessel for a delicious stuffing made from a blend of cheese, herbs, and breadcrumbs. This dish not only looks impressive but is also easy to prepare, making it perfect for both casual dinners and special occasions.

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C).

Prepare the mushrooms

Gently wipe the portobello mushrooms with a damp cloth to clean. Remove the stems and scoop out the gills with a spoon.

Pro tip: Avoid soaking the mushrooms in water to prevent them from becoming soggy.

Pre-bake the mushrooms

Place the mushrooms cap-side down on a baking sheet. Brush with a little olive oil and bake for 10 minutes to release moisture.

Prepare the stuffing

In a bowl, mix breadcrumbs, grated cheese, minced garlic, chopped parsley, olive oil, salt, and pepper.

Pro tip: Try adding some chopped nuts or sun-dried tomatoes for extra flavour.

Stuff the mushrooms

Remove the mushrooms from the oven and divide the stuffing mixture evenly among the caps.

Bake until golden

Return the stuffed mushrooms to the oven and bake for an additional 15 minutes, or until the tops are golden and bubbly.

Pro tip: For a crispier top, place under the broiler for the last 2 minutes.

💡

Tips & Tricks

Choose large, firm portobello mushrooms for the best stuffing results.
Brush mushrooms gently to clean; avoid washing them to prevent sogginess.
Pre-bake the mushrooms to avoid excess moisture when adding fillings.
Experiment with different cheeses for unique flavour profiles.

Frequently Asked Questions

What are champignon portobello farci?

Champignon portobello farci are portobello mushrooms that are stuffed, typically with a mix of cheese, herbs, and breadcrumbs.

How do you prepare stuffed portobello mushrooms?

Clean the mushrooms, prepare a stuffing mixture, pre-bake the mushrooms to remove moisture, stuff them, and bake until the stuffing is golden.

Can I make these stuffed mushrooms ahead of time?

Yes, prepare the stuffing and clean the mushrooms in advance, but assemble and bake just before serving for best results.

What is a good substitute for breadcrumbs in this recipe?

You can use crushed crackers, panko, or ground nuts as a substitute for breadcrumbs.

What type of cheese works best for stuffed mushrooms?

Mozzarella, cheddar, or a mix of cheeses that melt well are ideal for stuffed mushrooms.

How long do stuffed portobello mushrooms last in the fridge?

Stuffed portobello mushrooms can be stored in the fridge for up to two days in an airtight container.

Serving Suggestions

Serve these Stuffed Portobello Mushrooms hot, garnished with fresh herbs for an added touch of elegance. They pair well with a light salad or as an accompaniment to grilled meats. If making ahead, prepare the stuffing and clean the mushrooms the day before, storing them separately in the refrigerator. Assemble and bake just before serving for the freshest taste. Leftovers can be stored in an airtight container in the fridge for up to two days.

Nutrition per serving

250

Calories

10g

Protein

15g

Fat

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