Delicious and Easy Stuffed Portobello Mushrooms

Explore our easy-to-follow recipe for flavorful Stuffed Portobello Mushrooms. Ideal as a healthy appetizer or a satisfying main dish, this dish will leave you craving for more!"

July 23, 2023
vegetarian food icon
Stuffed Portobello MushroomsPhoto By Canva
Difficulty Easy
Servings 4 people
Preparation 15 mins
Cooking 20 mins
Total 35 mins

Ingredients

Directions

  1. Preheat your oven to 375 °F (190 °C).
  2. Gently clean the mushrooms with a damp paper towel. Remove the stems and scrape out the gills, creating a cavity for the stuffing.
  3. Heat the olive oil in a pan over medium heat. Add the onion, garlic, and bell pepper, cooking until soft and fragrant.
  4. In a bowl, mix the cooked quinoa with the sautéed vegetables. Season with salt and pepper to taste.
  5. Place the mushrooms cap-side down on a baking tray. Fill each mushroom with an equal portion of the quinoa mixture.
  6. Sprinkle the shredded mozzarella cheese over the filled mushrooms.
  7. Bake for about 20 minutes, or until the cheese is melted and golden.
  8. Allow the mushrooms to cool for a few minutes before serving. Enjoy this delightful and healthy dish!
Nutrition Facts
Serving Size 1 Stuffed Portobello Mushrooms
Serves 4
Amount Per Serving
Calories200
% Daily Value*
Protein 9 g18%
Total Fat 10 g12.8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

  • When choosing Portobello mushrooms, look for ones that are firm with smooth surfaces. Avoid those with any spots of mold or sliminess. For more, check out our ‘Types of Edible Mushrooms’ article.
  • You can remove the mushroom gills with a spoon, but be careful not to break the cap.
  • Precook the mushroom caps. Before stuffing, lightly brush or drizzle the mushroom caps with olive oil and pre-cook them in the oven for a few minutes to soften slightly. This will help enhance their flavor and ensure even cooking.
  • The stuffing can be customized according to your preferences. Feel free to add other vegetables, herbs, or even some protein like cooked sausage or tofu.
  • If you're vegan, replace the mozzarella cheese with a vegan cheese of your choice or omit it altogether.
Rate This Recipe

Embrace the earthy flavors and rich textures of our stunning stuffed Portobello mushrooms. This dish, perfect as a sumptuous starter or a light main course, marries the robust taste of Portobello mushrooms with a succulent stuffing. A recipe that truly celebrates the versatility of mushrooms and appeals to both vegetarian and non-vegetarian food lovers alike.

Should You Remove The Gills From Portobello Mushrooms?

Whether or not to remove the gills from Portobello mushrooms is largely a matter of personal preference and the particular recipe you're following. The gills are completely edible and add a deeper, earthy flavor to the dish.

However, there are a few reasons you might want to remove them:

Appearance: The gills can darken a dish because they release a blackish liquid when cooked, which may not be visually appealing for some dishes.

Texture: The gills have a soft, somewhat spongy texture that some people find unappealing.

Taste: The gills can have a stronger, more intense flavor compared to the rest of the mushroom. If you want a milder mushroom flavor in your dish, removing the gills can help achieve this.

For recipes like stuffed Portobello mushrooms, many chefs prefer to remove the gills to make more room for the stuffing. The choice ultimately depends on your personal preference and the demands of your recipe.

What To Serve with Stuffed Mushrooms?

Stuffed mushrooms, like the Portobello variety, are quite versatile and can be paired with numerous dishes. Here are some suggestions:

Grilled or Roasted Meat: Stuffed mushrooms complement the flavors of grilled chicken, steak, or fish. The earthy flavors of the mushroom can balance the hearty, rich flavors of meat.

Salads: A fresh salad can be a perfect accompaniment to stuffed mushrooms. You might choose a green salad with vinaigrette or perhaps a tomato and mozzarella salad.

Rice or Quinoa: A side of seasoned rice or quinoa can go well with stuffed mushrooms, as the grains can soak up any delicious juices or sauce.

Vegetable Sides: You could also pair your stuffed mushrooms with other vegetable sides like roasted asparagus, Brussels sprouts, or a colorful medley of bell peppers.

Pasta: Consider serving stuffed mushrooms with a light pasta dish, like spaghetti aglio e olio (garlic and olive oil) or pasta primavera.

Bread: A piece of crusty bread could be great for mopping up any delicious sauce that comes out of your stuffed mushrooms.

Which Side Of A Portobello Mushroom Do You Grill First?

When grilling portobello mushrooms, it's generally recommended to start grilling with the gill-side up first. This is because the gill side can hold a lot of moisture, and by starting this side down, some of that moisture can be released onto the grill, preventing the mushroom from becoming too soggy.

After grilling the gill-side for about 5-7 minutes, flip the mushroom to grill the cap side. It usually takes less time to grill the cap side, often around 5 minutes, but this can depend on the size of the mushroom and the heat of your grill.

Remember to brush the mushroom with oil before grilling and consider adding seasonings or marinade for additional flavor. The exact grilling time can vary based on the size of your mushroom and the temperature of your grill, so you may need to adjust accordingly.

History of Stuffed Portobello Mushrooms

Stuffed portobello mushrooms have long been a beloved dish in many cuisines. The large cap of the portobello mushroom makes it an ideal vessel for stuffing with various delicious fillings. While its specific origin story isn't widely known, the technique of stuffing vegetables can be traced back to various cultures, including the Middle Eastern, Greek, and Italian culinary traditions.

Portobello mushrooms themselves became popular in the United States around the 1980s. The name 'portobello' was reportedly coined by a group of savvy marketers who wanted to make this large, mature version of the crimini mushroom sound more appealing. It worked, and the hearty, meaty portobello mushroom is now a favorite among vegetarians and meat-eaters alike, often serving as a plant-based alternative in burgers or grilled dishes.

As for our recipe, it offers a delightful blend of traditional and modern tastes. The stuffing combines spinach, cheese, and breadcrumbs — a nod to the classic Italian stuffing for vegetables, known as ripieno. But we've added some modern touches too, including a hint of garlic and a splash of balsamic for a burst of flavor. It's a simple yet satisfying dish that's versatile enough to be served as a main or side, making it a perfect choice for both everyday meals and special occasions. It reflects the adaptability of stuffed mushrooms themselves: rooted in tradition, but open to innovation.

Recipe byPetite Gourmets

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