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Portobello is one of those mushrooms that are super versatile. They can serve as an easy side dish or delicious appetizer for a festive dinner party like Christmas or Thanksgiving or even for a weeknight dinner. Today I’m making stuffed portobello mushrooms. Due to the neutral flavor of this big mushroom it can be used in various different combinations.
Stuffed Portobello mushrooms
Making stuffed portobello mushrooms is easy and you can fill it with whatever you like. I will give you lots of tips below but let me first start by explaining how to prepare the portobello itself. As that is usually the most important part of making stuffed mushrooms. First clean the portobello’s using a damp paper towel or a mushroom brush if you have one. I tend to keep the gills of the mushroom on but you can remove them if you want.
I like to prepare my stuffed portobello in the oven but you could also use a large skillet. One thing to keep in mind is that the mushroom has loads of moisture inside. If you want to fill the portobello make sure to use large portobello mushrooms so one is enough for one portion. It’s also a delicious low carb side dish or appetizer.
For preparing the portobello in the oven you take a baking sheet and cover it with parchment paper. First remove the mushroom stems from the portobello carefully. Don’t break the mushrooms doing that. You can use the stems for the filling if you want or discard. Place the portobello mushroom caps with the stem-side down. Seasoning I usually do after baking.
Now bake them in the oven for around 10 to 15 minutes or until golden. Remove from the oven and let the mushrooms drain on paper towels to remove any excess moisture. You can do the same in a large skillet. Add a bit of olive oil and place the pan on medium heat. Add the mushrooms and cover the pan and let it cook for about 10-15 minutes as well.
Making the filling
For making the stuffed portobello mushrooms I used minced meat for this recipe. I add some sliced onions, fresh garlic and ground beef to the skillet and season it with salt, pepper and spicy harissa paste. If you don’t like spicy you can leave it out. Adding some fresh herbs like fresh thyme, fresh rosemary, fresh parsley or oregano is also delicious. Once the beef is cooked, it is basically almost finished. You fill the mushrooms with the filling and dd some chopped cashew nuts on top. Briefly place back in the oven to reheat and serve right away. It’s also quite delicious with a sprinkle of balsamic vinegar over the top.
Melted cheese
Now this recipe for the portobello mushrooms with ground meat is as simple as it gets. But if you want you can make all sorts of different variations. My favorite for this – or for any stuffed mushroom recipes – is without a doubt adding cheese. You can go for parmesan cheese through the meat mixture or sprinkle some mozzarella cheese on top of the portobello before placing back in the oven. Bake it until golden brown and serve right away. Of course you can use goat cheese, blue cheese, cheddar cheese or cream cheese as well. Or a combination of all!
Cream cheese and fresh spinach
Another great filling would be a mixture of cream cheese or ricotta mixed in with fresh (wilted) spinach. Spinach also has a lot of moisture so after sautéing the spinach make sure to drain the moisture and squeeze it out before adding the spinach to the filling. Season it with Italian seasoning and pepper and salt. Once you fill your portobello with the cream cheese mixture sprinkle some cheddar cheese over the top and place under a hot grill for a golden brown result. You can also mix the cheddar with some panko crumbs for an extra crunch. Sprinkle some green onions over the top before serving. Adding some chopped sun-dried tomatoes is also delicious.
Method for the stuffed portobello
Follow these steps to make the perfect stuffed portobello:
- Clean the portobello with a mushroom brush or piece of kitchen paper.
- If necessary, remove the stalks and gills from the centre to make room for the stuffing.
- Cook the portobello in a frying pan over a low heat until cooked through or use the oven method described above
- Drain well on kitchen paper and pat dry if necessary.
- Stuff with your choice of filling and serve immediately.
How do you make the stuffed portobello vegan?
What do I serve with the stuffed portobello?
Do I have to remove the gills?
How do I remove the gills of the portobello?
Stuffed portobello mushrooms
Ingredients
- 4 portobello mushrooms
- 150 g ground beef
- 1 tbsp harissa depending on how hot you like it
- Pepper and salt
- 25 g cashew nuts roasted and chopped
- 1 tbsp parsley freshly chopped
- 1 tbsp coconut oil
How to make stuffed portobello mushrooms
- Heat a frying pan with the coconut oil and fry the portobello mushrooms briefly on both sides until they start to shrink a little. You can tell when they are done.You can do the same in the oven. Preheat the oven to 180˚C and place the portobello mushrooms, stem side down, in the oven. Roast for about 10-15 minutes and drain on paper towels.
- Remove them from the pan and place them on baking paper to drain. There is always a lot of liquid coming out of a portobello. Make sure to remove it all!
- Meanwhile, fry the beef with the harissa, salt and pepper.
- Place the portobello mushrooms on plates and spoon the mince into each.
- Top with the cashew nuts and freshly chopped parsley and serve immediately! If the portobello's cooled down too much you can briefly reheat in the oven before serving.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
