It’s sad, but true. Stuffed portobello mushrooms used to have a bad reputation. As a vegetarian in the early 2000s, I had few meatless entrees to choose from when dining out. When I chose the only option on the menu, the waiter appeared with a large portobello mushroom cap in the center of my plate. There was no side dish or garnish, just a giant roasted mushroom. You were lucky if you could swallow just one chewy, bland bite. Needless to say, I was devastated when I tried the portobello mushrooms. So what could a recipe developer do? Stuffed portobello mushrooms, then actually It’s delicious, dare I say it, yummy.
There has been a mushroom renaissance in the last few years. From King Oyster to Hen of the Woods, mushrooms have become part of the culinary zeitgeist and are a joy to eat. In many kitchens (including mine), mushrooms are hailed as a functional superfood and treated like a powerful ingredient.
Portobello Mushroom Recipes You’ll Really Love
I eat mushrooms in one way or another. I love shitake mushrooms and meitake mushrooms, but I’ve recently fallen in love with the earthy flavor of portobello mushrooms. They’re delicious on their own, and they add a meaty flavor to omelets and pastas, but I enjoy all the flavors they can bring me when I stuff them. Nothing inspires me more than incorporating a new ingredient into a main dish, and after several iterations of stuffing portobello mushrooms, I’ve found a combination I can make forever. The best part? You only need five ingredients to cook up some mushroom magic.
Portobello Mushroom Stuffed Recipe
This trick is not my credit, but one thing I have discovered after making this recipe a few times is that mushrooms release a lot of liquid when roasted. I am used to sautéing mushrooms in a pan, so I have never thought much about this issue. However, when roasted on a sheet pan, the mushrooms become soaked in liquid and become soggy.
After doing a little research, This method Allow the mushrooms to breathe while baking on a cooling rack that can be placed in the oven. This will allow excess liquid to drain and help the mushrooms cook. Changing the game.
Don’t have a cooling rack that you can put in your oven? I cooked the mushrooms stem side up first, then flipped them over to cook them completely. If the worst comes to worst, soak up the liquid with a paper towel before stuffing the mushrooms. Trust me, trying this simple trick will make all the difference.
Filling: How to Caramelize Onions
Caramelized onions are one of the jewels of the recipe world. Of the entire food world. The magic that happens when onions cook, turn golden and sweet is truly a treasure. But I won’t lie, I’ve burned my fair share of pans in the process and have had a few sticky, unpleasant results. But after countless batches, I’ve found just the right way to caramelize onions in all their sweet, jammy glory.
- Start with the chopped onion. Adding chopped onions instead of long strands makes the filling more flavorful.
- Use a large fan. Bigger than you think! Onions need space to cook over a direct fire. If you stack them in a small pan, they will steam and become soggy. Thank you, but no.
- The more oil the better. Starting with a few extra glugs will help keep everything nice and shiny during the early stages of cooking. If the pan feels dry while you’re cooking the onions, add more oil as needed.
- Cook slowly at low temperatures. Avoid high heat at all costs! Cooking the onions at higher temperatures will dry out the pan and burn the onions. I keep the heat on low to medium and adjust as needed. It may take a minute to find the right balance between constantly stirring and keeping the onions in the heat, but it’s well worth it.
- Wipe with vinegar. I like to use balsamic or apple cider vinegar to deglaze the pan when the onions are almost cooked. A final drizzle will help loosen up any golden bits in the pan. Plus, the vinegar adds a nice acidity that perfectly complements the sweetness of the onions.
Caramelized onions require a little care and time, but when cooked this way, the end result is delicious.
Tips for the next step of portobello mushrooms
Now you have a tray of stuffed mushrooms, what do you do with them?
I love serving stuffed portobello mushrooms with a really bright and tangy salad. Crispy vegetables with a refreshing lemon dressing are the perfect combination. If you feel like your plate needs some carbs, serve with a bowl of rice. Bread is always a tasty option too.
After you finish your meal, don’t worry about leftovers. Personally, I don’t think stuffed portobello mushrooms store well, but I found a delicious solution that will keep them delicious the next day. If you have a few mushroom caps left, place them on a cutting board, chop them into small cubes, and that includes the filling. Store in an airtight container in the refrigerator.
The next day, sauté the leftovers in a pan and add them to an omelet or frittata. Or, while you sauté the mushrooms in butter, put the pasta in a large pot. Add the cooked pasta to the mushrooms, add a little pasta water, and top with Parmesan cheese for even more flavor. Stuff the leftover portobello mushrooms, and you’ve got a recipe for anything.
explanation
A *really* delicious recipe for a vegetarian classic: a dish packed with flavor and filled with caramelized onions that even the carnivores among us will love.
- 3–4 a tablespoon of olive oil
- 2 large yellow onion, chopped
- a drop of vinegar
- 6 Large portobello mushrooms
- 15– 1 ounce box fresh spinach, chopped (if using frozen spinach, thaw and drain completely)
- 2 tablespoons grated parmesan cheese
- 4 oz. Mozzarella cheese
- Toppings: Toasted breadcrumbs, chopped basil, lemon juice, etc.
- Preheat oven to 425F.
- In a large pot, heat the olive oil. Heat over medium heat and add the onions and a generous amount of salt. Begin sautéing the onions and cook until fully caramelized, 30 to 40 minutes.
- Prepare the mushrooms. Remove the stems from the portobello mushrooms. Remove the dark gills from under the caps with a spoon. Place on a baking sheet lined with parchment or on an oven-safe cooling rack on a baking sheet and drizzle with olive oil. Bake in the oven for 10-12 minutes. When done, remove and set aside until ready to fill.
- Stir the onions continuously while the mushrooms cook. The onions will turn from translucent to light golden to dark golden. Stir every few minutes to prevent the onions from sticking or burning. If the pan feels dry, add a little more oil as needed.
- Once the onions reach the caramelized stage, clean the pan of any remaining residue by adding balsamic vinegar or apple cider vinegar.
- Add spinach and stir until leaves are wilted. Remove from heat and add Parmesan cheese. Stir to combine.
- Stuff the mushrooms. Place the onion mixture into the mushroom caps and sprinkle with mozzarella cheese.
- Place the mushrooms back in the oven and bake for another 10 minutes, until the cheese is melted and golden.
- Serve mushrooms with hot toppings. Enjoy!
