Stuffed Portobello Mushrooms – WellPlated.com
Stuffed Portobello Mushrooms are a traditional vegetarian dinner, however one which EVERYONE will love! These portobello mushrooms are full of creamy goat cheese, sun-dried tomatoes, hearty white beans, and loads of Parm! Finished in simply half-hour, this recipe works as a predominant dish or as a facet.
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A contemporary tackle a vegetarian favourite.
For a very long time, portobello mushrooms have been overvalued because the vegetarian model of steak.
My sizzling take is: steak is steak. Portobello mushrooms shine on their very own without having any comparisons, and these stuffed portobello mushrooms are the proper showcase for them.
- Like my Grilled Portobello Mushrooms, this can be a recipe the place you’ll recognize the meatiness of this mushroom. No, it’s not Air Fryer Steak, but it surely actually is satisfying in a means you simply don’t get with different veggies.
- A easy balsamic vinegar combination makes the mushrooms further flavorful, in order that they’re not simply the vessel for tacky goodness (extra on that later!), however delicious in their very own proper.
- That massive hole heart offers us plenty of room for an epic tacky, bean-y spinach filling. Numerous stuffed portobello mushroom recipes are simply cheese, spinach, and perhaps some breadcrumbs, however my model has cannellini beans too, which make the filling extra substantive (and fewer prone to run throughout your plate if you minimize into the mushrooms).
Despite the fact that Ben was a little bit (okay, quite a bit) skeptical about having mushrooms as a predominant dish for dinner, all it took was one chunk to promote him on the concept. Victory!
Key Components
You’ll discover the complete checklist of components within the recipe card under, however listed here are among the highlights.
- Portobello Mushrooms. You’ll take away the stem and take out the gills. The gills are completely edible, however they’ll flip the filling a dingy shade of grey, which isn’t precisely appetizing!
- Balsamic Vinegar. Balsamic and mushrooms are a pure pairing. It’s richer and sweeter than different vinegars.
- Shallot and Garlic. With out these, the filling can be one-note. These add plenty of depth. Yellow onion is the perfect substitute for shallots in the event you can’t discover them.
- Dried Rosemary. Thyme or sage would additionally work.
- Child Spinach. It seems to be like quite a bit, but it surely wilts down into virtually nothing!
- Cannellini Beans. As a result of these beans are so creamy, they don’t break the vibe of the tacky filling.
- Goat Cheese. YAAAAS. It makes the filling creamy with out the necessity to fuss with an precise cream sauce. In the event you’re not a goat cheese fan, you may swap in ricotta.
- Solar-Dried Tomatoes. These minimize among the richness of the filling with their sweet-tart-bright taste.
- Parmesan. For the perfect taste and soften, grate your individual off a block.
- Recent Basil. Parsley would additionally work, however basil and sun-dried tomatoes are the actual dynamic duo.
- Panko Breadcrumbs. For some crispy-crunch on the highest. I don’t suggest substituting common store-bought breadcrumbs, that are type of like sawdust by way of taste and texture. As a substitute, toast a slice of bread and blitz it in your meals processor.
A Few Variation Concepts
- Make It an Appetizer. Use the identical filling, however swap in cremini mushrooms. Observe the directions from my Sausage Stuffed Mushrooms or Crab Stuffed Mushrooms.
- Swap in Kale or Chard. Kale is heartier and has extra texture than silky wilted spinach, whereas chard has a delicate bitterness to it. (The chard stems might be sautéed with the shallot and added to the filling.)
- Vegan Stuffed Mushrooms. Use vegan ricotta and vegan Parmesan. Simple!
What to Serve With Stuffed Portobello Mushrooms
Whether or not you’re serving them as a predominant or a facet, listed here are some choices.
Creamy goat cheese, white beans, spinach, and sun-dried tomatoes make these stuffed portobello mushrooms in contrast to any you’ve got ever tried. The perfect ever!
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Forestall your display screen from going darkish
- 4 giant portobello mushrooms stems eliminated
- 3 tablespoons extra-virgin olive oil divided
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt divided
- ½ teaspoon floor black pepper divided
- 1 medium shallot finely chopped or ½ small yellow onion
- 2 cloves cloves minced
- ¼ teaspoon dried rosemary
- 5 ounces child spinach about 5 packed cups
- 1 ½ cups cooked cannellini beans rinsed and drained if canned
- 4 ounces goat cheese
- 3 tablespoons chopped oil-packed sun-dried tomatoes drain and pat dry earlier than measuring
- 4 tablespoons Parmesan divided
- 2 tablespoons chopped recent basil plus extra for garnish
- 2 tablespoons panko breadcrumbs
Place a rack within the heart of your oven and preheat to 400°F Line a rimmed baking sheet with parchment paper.
With a small spoon, gently scrape away and discard the mushroom gills. In a small bowl whisk collectively 2 tablespoons of the oil, the balsamic vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Organize the mushrooms on the ready baking sheet and brush either side with the combination. Flip stem-side down. Roast for quarter-hour whilst you put together the filling.
Heat the remaining 1 tablespoon olive oil in a big skillet over medium warmth. Add the shallot and prepare dinner till softened, 2 to three minutes.
Scale back the warmth to low. Stir within the garlic and rosemary and prepare dinner till the garlic is aromatic, about 30 seconds.
Add the spinach by massive handfuls, stirring as you go so it cooks down. Proceed to stir till it’s utterly wilted, about 2 minutes.
Flip off the warmth. Add the white beans, then crumble the goat cheese excessive. Add the sun-dried tomatoes, 2 tablespoons of the Parmesan, the basil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Stir till the goat cheese melts barely and all the pieces is properly mixed. Style and modify seasoning.
Flip the mushrooms stem-side up. Divide the filling evenly among the many caps, mounding it on high. In a small bowl stir collectively the panko and remaining 2 tablespoons Parmesan. Sprinkle everywhere in the high of the mushrooms. Mist the tops calmly with olive oil oil or nonstick spray.
Return the pan to the oven and bake till the mushrooms are tender and the filling is heated by way of, about 10 minutes. To brown the highest, flip the oven to broil for two to three minutes (control them and don’t stroll away!). Sprinkle with extra basil and serve heat.
- TO STORE: Switch leftover stuffed portobello mushrooms to an hermetic container and refrigerate for 3 to 4 days.
- TO REHEAT: Heat the mushrooms within the microwave or in a 350ºF oven till heated by way of.
- TO FREEZE: Freeze in an hermetic container or freezer bag for as much as 2 months. Thaw within the fridge and drain off any liquid earlier than reheating.
Serving: 2mushroomsEnergy: 688kcalCarbohydrates: 55gProtein: 32gFats: 41gSaturated Fats: 14gPolyunsaturated Fats: 4gMonounsaturated Fats: 21gTrans Fats: 0.01gLdl cholesterol: 33mgPotassium: 2081mgFiber: 13gSugar: 8gVitamin A: 7706IUVitamin C: 44mgCalcium: 419mgIron: 9mg
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