Stuffed Portobello Mushrooms
- Self Discovery Journey
- Sep 9, 2024
- 3 min read
For a meatless dish, this meal is certainly filling & satisfying. Any time I can replace a meat with a veggie or fish and get away with it (husband is a meat eater), I'm happy!
Ingredients for the 1st mushroom option:
2 Portobello mushrooms, cleaned & centers removed
3/4 bag fresh spinach
Roughly 1/2 cup Gluten free breadcrumbs
Roughly 1/2 cup of parmesan cheese
(1) cage free organic egg
Minced garlic
Feta cheese crumbles
Salt & pepper
Olive oil
Making the 1st mushroom option:
1. Heat olive oil in medium frying pan. Add garlic & sauté for a few minutes. Add the spinach tearing it into smaller pieces. Allow to wilt for 3-5 minutes. Set aside once wilted.
2. Rinse mushrooms thoroughly and I like to use a melon baller to carve out the inside of the mushrooms to stuff them. Place mushrooms in a small jelly roll pan or any baking dish with sides and add enough water to coat the bottom.
3. In a small bowl, add wilted spinach, breadcrumbs, parmesan cheese, egg, feta cheese, salt & pepper to taste & mix until combined.
4. Stuff the mushrooms with the spinach mix. Bake at 350 degrees for 25-30 minutes or until the top of the mushrooms have browned just a bit. (The added crisp makes all the difference!) You can also check the mushrooms using a fork to get desired firmness.
5. To plate, pick up the mushrooms with a slotted spatula & a fork. Tilt sideways to drain excess water prior to adding to the plate. Sprinkle with parmesan & serve!
Ingredients for the 2nd mushroom option:
2 Portobello mushrooms, cleaned & centers removed
About 2 cups fresh spinach
3/4 cup grape tomatoes, halved
8-10 mozzarella balls, halved
Fresh basil
Making the 2nd mushroom option:
1. Preheat oven to 350 degrees
2. Remove the stems of the mushrooms and thoroughly rinse
3. Place mushroom caps upside down (smooth side on the pan) in a shallow baking dish & add some water to the pan
4. In a medium frying pan, drizzle Black Peppercorn Oil & add spinach. Saute until wilted then push aside. In the same frying pan, added halved grape tomatoes until softened
5. In a small bowl, mix the spinach, tomatoes & halved mozzarella balls together. Fill mushroom caps, sprinkle with Charmanes Bread Dip Seasoning & bake for 20-25 minutes or until mushrooms are fork tender
6. Remove from the oven, drizzle with Neapolitan Herb Balsamic & top with fresh basil
Ingredients for the 3rd mushroom option:
2 Portobello mushrooms, cleaned & centers removed
1/2 yellow onion, diced
3-4 slices bacon, cut into pieces
About 1/2 cup sun dried tomatoes, marinated in Garlic Olive Oil
About 2 cups of kale, rinse & ribs removed
About 3/4 cup gluten free breadcrumbs
About 1/2 cup parmesan cheese
2 eggs
Making the 3rd mushroom option:
1. I marinated the sun dried tomatoes in Garlic Olive Oil overnight (because you can never really have enough garlic!)
2. Preheat oven to 350 degrees.
3. Drizzle Garlic Olive Oil in a medium size frying pan then add diced onion & bacon, allow to cook most of the way through then sun dried tomatoes. Saute about 2-3 more minutes then add kale. Saute until kale is wilted, onions are translucent & bacon is cooked through.
4. While the onion, bacon, sun dried tomatoes & kale are sauteing, thoroughly wash the mushrooms & take out the insides (I like using a melon baller for this)
5. Remove mixture from frying pan and place in a medium bowl.
6. Add breadcrumbs, parmesan & eggs & stir to combine until you have a nice filling texture.
7. Season with Tuscan Farmhouse & stir again.8. Place portobellos in a shallow baking dish & fill the bottom with just enough water to coat it. Stuff the portobellos & bake for about 30 minutes or until the top is crusty & golden.
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