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Glorious Stuffed Portobello Mushrooms

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Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

 
Tender, tasty portobello mushrooms stuffed with flavorful vegetables and spices and sprinkled with cheese. Baked until golden. Hungry yet?

Today’s recipe, brought to us by acher, would be a splendid starter for a dinner or a full course at lunch. The stuffing is hearty and filling, but has a complexity of flavors. White wine, fresh fennel, and Italian sausage all lend lovely notes.

All you need is a few ingredients from the market.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Portobello mushroom caps, olive oil, white wine or broth, Italian sausage, fennel, onion, bell pepper, celery, garlic, egg, cheese (I used marble jack), sandwich bread (I used homemade), rosemary (I used dried, but you can use fresh), and crushed red pepper flakes.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Preheat your oven to 450° F. Wipe the mushrooms with a paper towel to remove any dirt.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Scrape out the gills with a spoon.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Drizzle some oil in the bottom of a baking dish and place the mushrooms on top. Drizzle a bit of oil on top of the mushrooms. Set aside.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Brown the sausage over medium-high heat.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Add a sprinkling of crushed red pepper flakes.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

As the meat is browning, chop up the vegetables: onions …

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Fennel …

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Bell pepper …

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

And celery. Whew!

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Slice the garlic very thinly.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Chop the rosemary finely.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Add the vegetables and rosemary to the sausage and saute until crisp-tender, about 5-10 minutes.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Add the wine or broth to deglaze the pan. Cook for about 5 minutes.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Meanwhile, toast the bread.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Cut the toasted bread into cubes.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Stir the bread cubes and cheese into the sausage/veggie mix. The bread will soak up the wine/broth. Taste and add salt and pepper if needed.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Lightly beat the egg.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Remove pan from heat and stir in the egg.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Mound the stuffing mixture into the mushroom caps.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Sprinkle with a bit of extra cheese.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Bake in preheated oven for 30-40 minutes or until the mushrooms are tender and the stuffing is browned.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Glorious.

Notes:

1. There was much more stuffing than could fill two mushroom caps. Thankfully I had some baby bellas on hand to fill.
2. I found that I only needed to cook the mushrooms for around 25 minutes. You should set your timer to 15 minutes and check the mushrooms every so often so they don’t burn.

 
Thank you, acher, for sharing this delicious recipe with us!

 
 

Printable Recipe

Glorious Stuffed Portobello Mushrooms

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 4

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Description

What to do when you have odds and ends of veggies and two beautiful portobello caps? Make stuffed mushrooms of course! The amount of filling in this recipe will stuff two large portobello caps, and easily feeds 4 with a loaf of crusty bread and a salad.

Ingredients

  • 2 whole Portobello Mushroom Caps
  • Olive Oil
  • ½ pounds Bulk Italian Sausage, Or Links With Casings Removed
  • 2 teaspoons Crushed Red Pepper Flakes
  • 1 whole Onion
  • 1 bulb Fresh Fennel
  • 1 whole Bell Pepper, Any Color
  • 3 stalks Celery, With Leaves
  • 4 cloves Garlic
  • 3 sprigs Rosemary
  • ¾ cups White Wine (can Substitute Stock/broth)
  • ½ cups Shredded Monterey Jack, Plus Extra For Sprinkling
  • 4 slices Good Sandwich Bread, Toasted And Cubed
  • 1 whole Egg, Lightly Beaten

Preparation Instructions

Preheat oven to 450F.

Wipe the portobellos clean with a paper towel and scrape out the gills with a spoon. Drizzle enough olive oil in the bottom of a glass baking dish to coat. Place portobello caps in the baking dish, top down, drizzle with oil, and set aside.

Brown sausage in a large skillet with a little bit of olive oil and the crushed red pepper over medium high heat.

While the sausage is browning, dice the onion, fennel, and bell pepper, chop the celery, and slice the garlic as thin as you can get it.

Remove the rosemary leaves from the stems and finely chop. Add the veggies and garlic and rosemary to the skillet and saute with the sausage until crisp-tender, about 5-7 minutes.

Add the wine to deglaze the pan and allow to cook for another 5 minutes or so.

Stir in the shredded cheese and bread cubes. The bread cubes should soak up whatever wine remains in the pan.

Taste it at this point, and add salt and freshly ground black pepper to taste (or more red pepper!). Stir in the beaten egg. The stuffing mixture should seem a little wet.

Mound stuffing mixture into portobello caps. It’s ok to pack it down a little bit to make sure that it stays in place.

Sprinkle with a little extra shredded cheese. Bake at 450F for 35-40 minutes, or until the portobello is tender and the stuffing is golden brown.

 
 
_______________________________________

Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

44 Comments

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NadiaTheRussianVegetarian on 2.16.2011

This looks unreal. I am vegetarian but still love the idea, I am just going to replace the meat with a soy sausage! Cant wait to try this.

Mandi Sampeer on 2.12.2011

Making these for dinner tomorrow…. thinking I will grill up some steak in place of sausauge though and serve with a big salad! Mmmm, can’t wait!

Alicia K on 2.11.2011

Made these for dinner and they were excellent! Definitely enough stuffing for three caps.

rita on 2.10.2011

that looks so good! soon as i see a portabello at the market, i’ll be sure to get some and try this recipe.

Raine on 2.9.2011

Making these tonight! Super excited, but definitely going to heed the other ladies’ temp/time warnings! Thanks to those who have already tried and given feedback. :)

Laurel on 2.7.2011

I made these for the Superbowl, too. I think that the 450 degrees is a typo. I checked them after 15 minutes and they were a pretty dark and crispy on the top. Maybe it should have been 350?

Susan Heath on 2.7.2011

Cooked these for our Superbowl dinner and it was delicious!! I didn’t have celery but added some mushroom, just bc I love mushrooms that much:)

Natalie K O on 2.7.2011

These looked so good I had to try them…They would have been so delicious, but I burned them. :( I think 450 degrees for 30 minutes was too long. I went back and saw the note that you baked them only for 20 and it was enough. Note to self: Read everything thoroughly before you start, and check midway of the cooking time!! LOL! But I will make them again, I had so much stuffing left over!!

Julie on the Palouse on 2.6.2011

while these are no doubt delicious, recipes like this leave mushrooms doing little more than acting as the container for tasty ingredients. i find portabellas have a wonderful subtle flavor themselves that so often is hidden in recipes with highly taste saturated ingredients.

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momofmany2251 on 2.6.2011

Very excited to try these! We live in a very small town that does not carry portobello mushrooms but I will see if I can sweet talk my husband into picking some up while he’s in town.

Theresa on 2.5.2011

Super delicious as a vegetarian dish without the sausage!

Chelsea on 2.5.2011

Made this last night. So good and really pretty simple!

cat on 2.5.2011

These look so incredible. I’ve done an apple and sausage stuffing every year for the holidays. I’ve stuffed mushrooms with the stuffing but never thought of topping them with cheese. Incredible!

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Marla Meridith on 2.5.2011

Love how you stuffed these mushrooms & I am always good to have some leftover filling on hand :)

Paula on 2.5.2011

wow, its huge and looks so delicious with that filling!

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willma on 2.4.2011

YUMMY! I will making this tomorrow… until then I will dream of it. Inspired and HUNGRY!

Andrea on 2.4.2011

They look SO good. Very, very glorious.
Only…that’s quite a bit of chopping and cutting.

annie s. on 2.4.2011

Love that little pyrex dish. Mushrooms look great too! :)

Kathy C. on 2.4.2011

Oh yum! I have to try this out! Wow… mouth is so watering. :)

laura @ alittlebarefoot on 2.4.2011

wow, these look like the best stuffed mushrooms ever! yum.

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trish0911 on 2.4.2011

I didn’t waste any time – I made these last night!! Yum!!! To be honest, I had to tweak the recipe due to my food shopping being done at Trader Joes (Love the store, but you know how they have what they have and sometimes just don’t have stuff you expect them too!). I’m usually a bit more timid and follow recipes pretty closely first time around, but this step-by-step really made me more confident to just wing it with what I had. Thanks so much!!!

Happy When Not Hungry on 2.4.2011

Wow this looks amazing! I love any sort of stuffed mushrooms… yum!

Katrina on 2.4.2011

Delicious recipe! Stuffed mushrooms make me a happy, happy girl.

Maria on 2.3.2011

Wow, those sure are stuffed! Great recipe!

jmk on 2.3.2011

These look killer good!

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lizstable on 2.3.2011

This looks really great, I especially love the final glamor shot!

MOV on 2.3.2011

Very enticing, I want to go to the store right now and buy mushrooms (not that my two young sons would eat them, but hey, that just means more for me). Thank you for the fantastic recipe.
Always an inspiration.
*
http://mothersofbrothersblog.blogspot.com
*
MOV

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Natalie | Perry's Plate on 2.3.2011

Beautiful as always, Erica! I’ve never had stuffed mushrooms (I’m a recovering mushroom hater), but I think those need to get bumped up on my “to-try” list.

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lauraang on 2.3.2011

I’m always looking for dishes that don’t focus on meat – even if they have meat. Does that even make sense? Lol. This sounds great for dinner, paired with a nice big salad. Yummmmm. Making my menus for the next few weeks so I can grocery shop tomorrow – this is going on there!

Kulsum at JourneyKitchen on 2.3.2011

This looks, sounds and I’m sure tastes great!

Annapet on 2.3.2011

Glorious indeed, Erica! Tonight’s dinner for me. I have everything handy! Thank you for sharing, and wonderful photos as usual!

Heather (Heather's Dish) on 2.3.2011

glorious doesn’t begin to explain! absolutely divine :)

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nightsmusic on 2.3.2011

I’ve had this recipe in my box for awhile now because it’s slightly different than my own. Looking at the step-by-step pictures though really makes me want to try this now. I think this is going on my weekend menu. :o)

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The Church Cook (Kay Heritage) on 2.3.2011

Yes, these look glorious indeed! Great post, Erica!

Mary Connealy on 2.3.2011

I have a CRAZY simple stuffed mushroom cap recipe. Four ingredients.
Well, five counting the mushroom.
Ten minute prep time.
And delicious.
I never make stuffed mushrooms except for party situations where there is too much food and it seems like we’re always the ones who end up stuffed. I should make them by themselves sometime.

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Wenderly on 2.3.2011

I’m not even a huge fan of mushrooms and you’ve got me salivating. Thank you my dear! These are lovely!

Diana K. on 2.3.2011

nom nom nom nom. I can’t wait to try this recipe. I’m drooling already…

Amy F. on 2.3.2011

Those look amazing! My boyfriend is crazy about stuffed mushrooms (and of course any kind of pork) so I’ll def have to add these to the rotation!

Lisa on 2.3.2011

Thank you for this. We keep buying huge portobellos but never have any idea of what to do with them. Looks delicious, I can’t wait to try it, lets hope they have some portobellos when I head to the supermarket tonight.

Freckle on the Nose of Life's Complexion on 2.3.2011

Wooooow. I’m not a mushroom fan and I would scarf that down, which is quite the compliment.

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fromsingletomarried on 2.3.2011

While not a huge fan of mushrooms, I think I’d have to try anything that’s stuffed with cheese! :)

Alovelydai on 2.3.2011

This looks sooooo yummy! Great pictures!

WebSavvyMom on 2.3.2011

–>Wow do those look some kind of good!

http://www.WebSavvyMom.com