Best Stuffed Portobello Mushroom Recipes

STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
• Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
• Bake in preheated oven until heated through and golden on top, about 30 minutes.

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
• Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

GRILLED STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Heat barbecue to medium heat.
• Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
• Fill caps with remaining ingredients.
• Grill 6 to 8 min. or until filling is heated through. Serve warm.

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS (EMERIL)

Steps:

• Preheat the oven to 400 degrees F.
• Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin.
• Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
• Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes.
• Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan.
• Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes.
• Sprinkle the flour into the pan and stir to form a roux.
• Continue to cook the roux for 2 to 3 minutes before adding the milk.
• Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white
• pepper and the nutmeg.
• Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese.
• Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom.
• Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

STUFFED PORTOBELLO MUSHROOM BURGER WITH GRILLED LEMONS AND GARLIC AIOLI

Steps:

• Clean gills from mushrooms. Combine goat cheese, thyme, 1 teaspoon lemon juice mix well. Stuff seasoned goat cheese into mushroom cavity. Grill stuffed mushrooms 10 to 15 minutes, add lemons and bread to the grill. Combine garlic, mayonnaise and remaining 1 teaspoon lemon juice for aioli. Spread aioli generously onto bun. Add arugula, grilled mushroom and grilled lemons to burger.

PORTOBELLO STUFFED MUSHROOM BURGER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
• Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps.
• Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.

STUFFED PORTOBELLO MUSHROOM

Steps:

• Preheat oven to 375 degrees F.
• Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
• Saute pancetta until crispy, then drain fat from skillet.
• Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
• Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
• This can also be broiled to desired color.

STUFFED GRILLED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
• Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
• Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

VEGAN STUFFED PORTOBELLO MUSHROOM WITH RED ONIONS AND DATES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a small casserole dish. Brush portobello mushrooms on both sides with olive oil and place in the casserole dish.
• Heat 1 tablespoon olive oil in a skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in dates and rosemary and cook until soft, about 5 minutes. Drizzle with maple syrup and balsamic vinegar and cook until mixture caramelizes, 3 to 5 minutes. Season with salt. Top portobello mushrooms evenly with the stuffing mixture.
• Bake in the preheated oven until mushrooms are soft and cooked through, 10 to 15 minutes.

CRAB-STUFFED PORTOBELLO MUSHROOM BURGERS

Steps:

• 1. In a small bowl, whisk together oil,vinegar, basil and rosemary. Place with mushrooms in resealable plastic bag, close and turn to thoroughly coat mushrooms. Marinate 15 minutes. 2. Remove mushrooms from marinade, reserve marinade. Place mushrooms in center of cooking grate on direct heat, medium heat. Grill 16 minutes, turning once halfway through grilling time and brushing with reserved marinade. 3. Meanwhile, a small bowl, mix mayo, lemon juice and zest and set aside. Melt butter and add crabmeat or shrimp and heat through stirring frequently. Toast buns. 4. Spread mayo mixture on bottom and top halves of each toasted bun. Place mushrooms, cap side down on bottom half of each bun. Fill caps with equal amounts of crabmeat.

STUFFED PORTOBELLO MUSHROOM WITH WORCESTERSHIRE SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Remove and discard all of the stems from the Portobello mushrooms and place in a baking dish.
• In a separate bowl, combine all of the remaining ingredients and mix well. Place a large spoonful of the mixture on top of each mushroom. Place in oven and bake for 20 minutes.
• Serve on a bed of lettuce or on a platter and drizzle the Worcestershire sauce around mushrooms.

VEGETARIAN STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat oven to 400 degrees Grab a large saucepan. On medium heat, add 1 tablespoon of canola oil. Once the pan is hot, add in the garlic, onion and zucchini, and occasionally stir for approximately 8 minutes. Then, add the sherry and cook for a couple (2-3) minutes more. Add in the tomatoes, thyme, beans, vegetable broth, and reduce the heat to low. Cover the saucepan and cook for 15 minutes on low. Remove the lid and stir. Now, cook uncovered (still on low) for 10 minutes to help reduce the liquid. Remove the bundle of thyme. Turn off the heat, and incorporate the croutons, 1½ teaspoons salt and ½ teaspoon pepper. Stir until well incorporated, and let the mixture sit for about 10 minutes, or until the croutons are no longer crunchy. Grab a sheet pan, and lightly coat the mushroom caps with olive oil and sprinkle with some salt and pepper. Turn the cap upside down so that the well of the cap is ready to be filled. Then, fill each cap with approximately 2/3 cup of the filling, and sprinkle each cap with approximately 1 tablespoon of parmesan. Bake the mushroom for 16 to 18 minutes at 400 degrees. On each plate, generously decorate with the balsamic reduction (feel free to drizzle a bit on the mushroom itself if you prefer), and place one mushroom cap on each plate for presentation. *Balsamic reduction can be found in the same aisle as your balsamic vinegar, but it is completely different as it has a much thicker consistency and also has some sweetness. Don't worry- you aren't wasting the bottle on just this recipe. It can be used nicely in dressings, marinades and more.

GRILLED STUFFED PORTOBELLO MUSHROOM CAPS RECIPE - (4.4/5)

Steps:

• HEAT barbecue to medium heat. Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture. Fill caps with remaining ingredients. Grill 6 to 8 min. or until filling is heated through. Serve warm.

STUFFED PORTOBELLO MUSHROOM RECIPE

Steps:

• Remove and discard stems from mushrooms. Clean mushroom caps by wiping with a clean, damp kitchen towel.
• Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender. Add mushroom caps, with top-sides down, to skillet; top evenly with tomatoes, basil and meat. Add water to skillet; cover. Reduce heat to medium-low. Cook 8 min. or until mushrooms are tender
• Place 1 cheese slice on each topped mushroom; cover. Remove from heat. Let stand 1 min. or until cheese begins to melt.