Stuffed portobello mushrooms are delicious and so pretty. They work well as an appetizer, or you can serve them as a tasty side dish. Show Leftovers keep well in the fridge for several days, so sometimes I double the recipe and make a few extra. I love portobellos. They are so tasty, and they are also substantial - almost meaty. I like their bold flavor and dense texture. I enjoy them simply grilled, but filling them with things is especially fun! This recipe is wonderful. The portobello mushrooms are stuffed with a delicious mixture of spinach, onions, garlic, and parmesan. They're tasty, pretty, and surprisingly easy to make. Jump to:
IngredientsYou'll only need a few simple ingredients to make this tasty portobello mushroom recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need: Portobello mushrooms: Try to find mushrooms that aren't too shallow or too deep. You want them to perfectly showcase the filling. Olive oil cooking spray: I find that spray is convenient. But you can simply brush them with olive oil. Kosher salt and black pepper: I use kosher salt in most of my recipes. If using fine salt, you should use less of it. Frozen chopped spinach: I haven't tried making this recipe with fresh spinach. Frozen is convenient, as I always have a bag in the freezer. Olive oil: For cooking the filling. You can use butter instead if you'd like. Aromatics: Onion and garlic. I'm lazy, so I chop the onion in the food processor and use jarred minced garlic. But if you have the patience, freshly minced garlic cloves will taste better. Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded. InstructionsMaking stuffed portobello mushrooms is surprisingly easy. Scroll down to the recipe card for the details. Here are the basic steps: Prep the mushrooms. You'll want to wipe them clean, then remove the stem and gills. Pre-broil. Spray the mushrooms with olive oil, season them with salt and pepper, then briefly broil them. Saute. Your next step is to defrost frozen chopped spinach, drain it well, and then saute it with onions and garlic in some olive oil. Stuff. Mix in Parmesan, then stuff the mixture into the mushrooms. Broil. Finish by broiling briefly, just until the filling is golden. Expert tipI can't stress strongly enough how important it is to thoroughly drain the defrosted spinach. You want no traces of water left! So place it in a colander and press on it repeatedly with the back of a large spoon, until no water comes out. Frequently asked questionsHow do I prevent mushrooms from being soggy? 1. Wipe clean, don't wash the
mushrooms - they absorb water. But even if that happens, you can still salvage the dish. Carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can. Should I scrape out the mushrooms' gills? Yes. Scraping out the gills makes room for the filling, improves the mushrooms' texture, and helps reduce excess water. The mushrooms will still release quite a bit of water as you broil them, so once they're done, place them upside down on paper towels to drain. Should I wash portobello mushrooms before cooking? As mentioned above, I prefer to wipe them clean with a damp paper towel. Mushrooms are porous, and if you wash them, they'll absorb water and turn out soggy. If you'd rather wash them, do so briefly, and dry them immediately. VariationsI love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
Serving suggestionsThese tasty mushrooms make a great appetizer or side dish if you serve one per person. I often serve them with broiled salmon. Or you can serve two per person with a couple of fried or poached eggs, for a tasty and filling meatless meal. Storing leftoversYou can keep the leftovers in the fridge, in an airtight container, for 3-4 days. It's a good idea to place them on paper towels and replace the paper towels daily. Reheat the leftovers in the microwave, covered, on 50% power.
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. Recipe cardPortobello mushrooms are stuffed with a mixture of spinach, onions, garlic, and parmesan. They're so tasty, and surprisingly easy to make. Prep Time15 mins Cook Time25 mins Total Time40 mins Course: Side Dish Cuisine: American Servings: 4 servings Calories: 153kcal
Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes. Serving: 1stuffed mushroom | Calories: 153kcal | Carbohydrates: 13g | Protein: 8g | Fat: 9g | Sodium: 441mg | Fiber: 4g | Sugar: 2g I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe! ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter. How long does it take to cook large Portobello mushrooms?It takes about 15-17 minutes to roast portobello mushroom caps in the oven. What temp to cook portobello mushrooms? The ideal oven temperature for cooking portobello mushrooms in the oven is 400 degrees F (205 degrees C).
What temperature do you cook baked stuffed mushrooms?Directions. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. ... . Heat oil in a large skillet over medium heat. ... . Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. ... . Bake in the preheated oven until the mushrooms are piping hot, about 20 minutes.. How long do you cook large mushrooms for?Brush insides and outsides of mushrooms with oil then season with salt and pepper. Arrange mushrooms, gill side up, on a baking sheet and roast until tender and beginning to brown, about 15 minutes.
What is the best way to cook very large mushrooms?Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown.
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