Feed Your Body Friday: Stuffed Portobello Mushrooms
We did it, we made it through another week! Why not celebrate by cooking up something special for yourself to kick off the weekend?
When I was young, I hated mushrooms. There was something about the texture that I just could not tolerate. Thank God times have changed since then!
Whether you like mushrooms or not has a lot to do with how they are prepared. The slightly firm and crunchy mushrooms are so much better than those that are soft. Portobello mushrooms are always spectacular and are a good support for making a nice garnish of vegetables and fresh herbs! This recipe is an explosion of flavour and texture.
In addition to being very tasty, they are festive and easy to prepare. Since it’s BBQ season, you can also grill the mushrooms instead of using the oven. Just place on the top rack of your barbecue over medium-high heat. Cook for 10-15 minutes with the lid closed.
Preparation Time: 25 minutes
Cook Time: 30-35 minutes
- 4 Portobello mushrooms
- 4 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- 2 shallots, finely chopped
- 1 stalk celery, finely chopped
- 1 red pepper, finely chopped
- 1 tbsp. fresh thyme leaves
- 2 tbsp. Italian parsley, finely chopped
- 1 tsp. curry powder
- 3 tbsp. mayonnaise
- 1/2 cup panko breadcrumbs
- 2/3 cup mozzarella grated
- 3 green onions, finely chopped
- Salt and white pepper, to taste
- Preheat the oven to 400°F.
- Spread a sheet of parchment paper on a baking sheet.
- Using a spoon, remove the black strips and discard.
- Marinate the mushrooms in the olive oil and balsamic vinegar for 30 minutes to 1 hour.
- Season with salt and pepper and place on the baking sheet.
- In a skillet, sweat the shallots with the rest of the olive oil for 7 minutes.
- Add the celery and pepper, and continue cooking for 5 minutes.
- Remove from heat. Add salt and pepper and remaining ingredients, stirring gently.
- Stuff the mushrooms with the filling.
- Add cheese on top of the mushroom and sprinkle with green onion.
- Bake in the center of the oven for 30 to 35 minutes or until cheese is golden.
Portobello mushrooms are tender and dense at the same time, making them perfect for replacing meat in a vegetarian diet. This recipe is also suitable for vegans if you don’t add the cheese. It’s a delicious main dish that goes well with a nice green salad.
Plus, there are so many things that pair great with the Portobellos: you can vary the stuffing to infinity and use the remaining ingredients in your fridge, like different cheeses, garlic, herbs, and vegetables. Don’t be afraid to experiment a little bit with this daring, delicious dish.