These Stuffed Portobello Mushrooms are stuffed with veggies and cheese, making for a great appetizer that’s perfect for all occasions. A great and delicious way for stuffing big mushrooms, simple to make and always a crowd favourite! We know that not all are a fan of mushrooms, but personally, it is our favourite as it is versatile in cooking.
These giant portobello mushrooms are stuffed with some incredibly tasty ingredients like cheese, tomatoes confits, and fresh vegetables, and are then grilled to absolute perfection. This recipe works well as an appetizer or even as an impressive side dish.
How to Prepare Stuffed Portobello Mushroom?
- Prep the oven: Preheat oven to 400°F.
- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped shallots and saute for a couple minutes until the onion is translucent. Add the spinach and tomatoes confits to the skillet and cook for a couple more minutes, until the spinach wilts. Stir in the mozerella cheese, salt, pepper and mushrooms stems. Cook for an additional 2 minutes.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
- Bake: Bake for 10 minutes or until the cheese melts.
All about Portabello Mushroom
Choosing the mushroom. In the store, look for portobello mushrooms that have a clean exterior and aren’t bruised on the caps. Also, because you’re stuffing them, look for mushrooms with small stems that will be easier to remove. Mushrooms should be dry to slightly tacky, not slimy. For a stronger earthy taste, choose mushrooms with thick veils that are dark in colour.
Can I use other mushrooms? Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
How to prepare it? Don’t soak the mushrooms in water, use a mushroom brush to clean them. And don’t skip the step of removing excess water from the mushrooms.
We hope that you enjoy this recipe as we do. Share with us your version! Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see yours!
xoxo, Joe
Stuffed Portobello Mushroom
Ingredients
4 large portobello mushrooms or 8 smaller ones
1 tablespoon olive oil
3 shallots, minced
2 cups spinach, chopped
6 tbsp tomatoes confit
¼ tsp salt or to taste
¼ tsp pepper or to taste
½ cup mozzarella cheese shredded
Methods
- Prep the oven: Preheat oven to 400°F.
- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped shallots and saute for a couple of minutes until the onion is translucent. Add the spinach and tomatoes confits to the skillet and cook for a couple more minutes, until the spinach wilts. Stir in the mozzarella cheese, salt, pepper and mushrooms stem. Cook for an additional 2 minutes.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
- Bake: Bake for 10 minutes or until the cheese melts.
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