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Introduction
Stuffed mushrooms have been a beloved appetizer for generations, but the humble portobello takes this dish to new heights as a delectable main course. The oversized caps of these meaty mushrooms provide the perfect vessel to hold a flavorful stuffing, creating a satisfying and meatless meal that dates back to the 1970s when portobellos first gained popularity. This dish has its origins in Italian cuisine, where stuffed mushrooms were often served as a filling starter or side, but the portobello's heartiness and versatility have made it a star in its own right.
Ingredients
• 4 large portobello mushroom caps (about 6-8 ounces each), stems removed and caps cleaned
• 1/2 cup panko breadcrumbs (or regular breadcrumbs)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh basil
• 2 tablespoons finely chopped fresh oregano
• 3 cloves garlic, minced
• 1/4 cup olive oil, plus more for brushing mushroom caps
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter, melted
Step 1:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, basil, oregano, minced garlic, 1/4 cup olive oil, salt, and black pepper. Mix well.
Step 3:
Brush the portobello mushroom caps with olive oil on both sides and season lightly with salt and pepper.
Step 4:
Divide the breadcrumb mixture evenly among the prepared mushroom caps, pressing it firmly into the caps.
Step 5:
Place the stuffed mushroom caps on the prepared baking sheet. Drizzle the melted butter over the top of the stuffing.
Step 6:
Bake for 18-20 minutes, or until the stuffing is golden brown and the mushrooms are tender.
Q: Can I use regular breadcrumbs instead of panko?
A: Yes, you can substitute regular breadcrumbs for panko breadcrumbs. The texture will be slightly different, but the recipe will still work well.
Q: Can I prepare these stuffed mushrooms ahead of time?
A: Yes, you can prepare the stuffing mixture and stuff the mushroom caps up to a day in advance. Cover them tightly with plastic wrap and refrigerate until ready to bake.
Q: Can I bake these stuffed mushrooms from frozen?
A: No, it's not recommended to bake these stuffed mushrooms directly from frozen. Allow them to thaw completely in the refrigerator before baking.
• Vegetarian and gluten-free options: Use gluten-free breadcrumbs and ensure Parmesan cheese is vegetarian and gluten-free.
• Substitutions: For a dairy-free version, omit the Parmesan cheese and use dairy-free butter or olive oil instead of butter. Nutritional yeast can be substituted for some of the Parmesan to add a cheesy flavor.
• Preparation tips: Gently brush the mushroom caps with olive oil and season with salt and pepper before stuffing. Bake until the filling is golden brown and the mushrooms are tender.
• Allergen information: Contains dairy (Parmesan cheese, butter) and wheat (panko breadcrumbs). Omit or substitute as needed for dietary restrictions.
Serve the stuffed portobello mushrooms warm, garnished with additional chopped fresh herbs if desired.
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Prepare the breadcrumb stuffing mix while the oven preheats to save time. If desired, the mushroom caps can be cleaned and brushed with oil in advance.
- Choose large, firm portobello mushroom caps for the best texture and presentation.
- Gently pack the stuffing into the mushroom caps to ensure it stays in place during baking.
- Adjust baking time as needed based on the size of the mushroom caps. Larger caps may need a few extra minutes in the oven.
For a vegan version, omit the Parmesan cheese and use a dairy-free cheese alternative or nutritional yeast. You can also add cooked spinach, sun-dried tomatoes, or other vegetables to the stuffing mixture.
Serve these stuffed portobello mushrooms with a fresh green salad, roasted vegetables, or a side of pasta or risotto. A crisp white wine or a light Italian red would pair nicely.
Portobello mushrooms are available year-round, but they are at their peak in the spring and fall.
Contains dairy (Parmesan cheese, butter) and wheat (panko breadcrumbs). Can be made gluten-free by using gluten-free breadcrumbs and omitting or substituting the Parmesan cheese.
