Stuffed Portobello Mushrooms are a basic vegetarian dinner, however one which EVERYONE will love! These portobello mushrooms are filled with creamy goat cheese, sun-dried tomatoes, hearty white beans, and loads of Parm! Performed in simply half-hour, this recipe works as a most important dish or as a facet.
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A contemporary tackle a vegetarian favourite.
For a very long time, portobello mushrooms have been overrated because the vegetarian model of steak.
My scorching take is: steak is steak. Portobello mushrooms shine on their very own with no need 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 respect the meatiness of this mushroom. No, it’s not Air Fryer Steak, nevertheless it actually is satisfying in a manner you simply don’t get with different veggies.
- A easy balsamic vinegar combination makes the mushrooms additional flavorful, so that they’re not simply the vessel for tacky goodness (extra on that later!), however delicious in their very own proper.
- That massive hole middle offers us plenty of room for an epic tacky, bean-y spinach filling. A variety of 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 more likely to run throughout your plate if you reduce into the mushrooms).
Though Ben was a bit (okay, lots) skeptical about having mushrooms as a most important dish for dinner, all it took was one chew to promote him on the concept. Victory!
Key Substances
You’ll discover the total listing of components within the recipe card beneath, however listed below are a few of 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 very best substitute for shallots should you can’t discover them.
- Dried Rosemary. Thyme or sage would additionally work.
- Child Spinach. It appears to be like like lots, nevertheless it wilts down into virtually nothing!
- Cannellini Beans. As a result of these beans are so creamy, they don’t wreck 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. If you happen to’re not a goat cheese fan, you possibly can swap in ricotta.
- Solar-Dried Tomatoes. These reduce a few of the richness of the filling with their sweet-tart-bright taste.
- Parmesan. For the very best taste and soften, grate your personal off a block.
- Recent Basil. Parsley would additionally work, however basil and sun-dried tomatoes are the true 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 when it comes to 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 refined bitterness to it. (The chard stems may be sautéed with the shallot and added to the filling.)
- Vegan Stuffed Mushrooms. Use vegan ricotta and vegan Parmesan. Straightforward!
What to Serve With Stuffed Portobello Mushrooms
Whether or not you’re serving them as a most important or a facet, listed below are some choices.
Creamy goat cheese, white beans, spinach, and sun-dried tomatoes make these stuffed portobello mushrooms not like any you have ever tried. The most effective ever!
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Forestall your display 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 contemporary basil plus further for garnish
- 2 tablespoons panko breadcrumbs
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Place a rack within the middle of your oven and preheat to 400°F Line a rimmed baking sheet with parchment paper.
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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.
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Heat the remaining 1 tablespoon olive oil in a big skillet over medium warmth. Add the shallot and cook dinner till softened, 2 to three minutes.
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Scale back the warmth to low. Stir within the garlic and rosemary and cook dinner till the garlic is aromatic, about 30 seconds.
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Add the spinach by massive handfuls, stirring as you go so it cooks down. Proceed to stir till it’s fully wilted, about 2 minutes.
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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 every little thing is properly mixed. Style and modify seasoning.
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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 all around the high of the mushrooms. Mist the tops evenly with olive oil oil or nonstick spray.
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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 further 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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