Stuffed Portobello Mushrooms recipe

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Stuffed Portobello Mushrooms recipe: Stuffed portobello mushrooms are a dish that can be used as a hearty appetiser, a flavorful side dish, or even as a main course for both vegetarians and meat lovers. They are one of the most versatile and satisfying dishes that can be prepared.

 

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Stuffed Portobello Mushrooms recipe

These meaty mushrooms offer the ideal canvas for a wide range of delectable fillings, including savoury grains and vegetables, creamy cheeses, and aromatic herbs, among other options. This recipe guide will walk you through the process of preparing stuffed portobello mushrooms with two mouthwatering filling options: a spinach and feta quinoa stuffing, as well as an Italian sausage and mozzarella stuffing.

 

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Ingredients

For the Portobello Mushrooms:

  • 4 large portobello mushrooms, stems removed and gills scraped out
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Spinach and Feta Quinoa Stuffing:

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  • 1 cup cooked quinoa
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

For the Italian Sausage and Mozzarella Stuffing:

  • 4 Italian sausage links, casings removed
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh basil
  • Salt and black pepper to taste

 

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Also See:

Mediterranean Dishes for Sweet Lovers

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Instructions

  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Using parchment paper or olive oil, lightly grease a baking sheet, and then line it with the parchment paper.
  • Step one in preparing the portobello mushrooms is to place the cleaned portobello mushrooms on the baking sheet that has been prepared.

 

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  • To season the mushrooms, drizzle them with olive oil and season them with salt and pepper. Rub the oil and seasoning over both sides of the mushrooms by rubbing them together. Put aside for later.
  • First, in a large skillet, heat one tablespoon of olive oil over medium heat. Next, prepare the spinach and feta quinoa stuffing by following the instructions below.

 

  • Cook the garlic that has been minced for one minute, or until the aroma is released. About two to three minutes after adding the chopped spinach, the spinach should have wilted.
  • The cooked quinoa, crumbled feta cheese, and chopped parsley should be stirred in at this point. Add salt and pepper to taste, and season with salt.

 

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  • After cooking for an additional one to two minutes, take the dish off the heat. In the same skillet, heat one tablespoon of olive oil over medium heat.
  • This will be used to prepare the Italian Sausage and Mozzarella Stuffing. Cook the chopped onion for about three to four minutes, or until it has become more tender.

 

  • As the garlic is being cooked, add the minced garlic and stir it constantly for one minute. To add the Italian sausage, break it up into smaller pieces using a spoon, and cook it for approximately five to seven minutes, or until it is browned and cooked all the way through.
  • Continue cooking for an additional two to three minutes after stirring in the marinara sauce. After taking the dish off the heat, include the shredded mozzarella cheese and the chopped basil in the mixture. Add salt and pepper to taste, and season with salt.

 

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  • Stuff the Portobello Mushrooms: Distribute the prepared stuffing mixture in an even manner among the portobello mushrooms, and then gently press it into the mushroom caps.
  • On top of each mushroom that has been stuffed, additional cheese can be sprinkled if more is desired.

 

  • Bake the Stuffed Portobello Mushrooms: Place the baking sheet in the oven that has been preheated and bake for twenty to twenty-five minutes, or until the mushrooms are tender and the filling is heated all the way through and has a golden brown colour on top.
  • Serve, and take pleasure in: Portobello mushrooms that have been stuffed should be removed from the oven and allowed to cool down slightly before being served.

 

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  • In the event that you so desire, garnish with additional chopped parsley or basil. Serving these stuffed mushrooms as a satisfying appetiser, side dish, or main course will allow you to indulge in their delectable flavours while they are still cooking.

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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