Stuffed Portobello Mushrooms are a traditional 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! Completed in simply half-hour, this recipe works as a foremost dish or as a facet.
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A contemporary tackle a vegetarian favourite.
For a very long time, portobello mushrooms had been overrated because the vegetarian model of steak.
My scorching take is: steak is steak. Portobello mushrooms shine on their very own without having any comparisons, and these stuffed portobello mushrooms are the right 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, however 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, in order that they’re not simply the vessel for tacky goodness (extra on that later!), however delicious in their very own proper.
- That large hole middle provides us a number of room for an epic tacky, bean-y spinach filling. A number of stuffed portobello mushroom recipes are simply cheese, spinach, and possibly some breadcrumbs, however my model has cannellini beans too, which make the filling extra substantive (and fewer prone to run throughout your plate once you lower into the mushrooms).
Although Ben was a bit of (okay, lots) skeptical about having mushrooms as a foremost dish for dinner, all it took was one chew to promote him on the concept. Victory!
Key Elements
You’ll discover the complete listing of elements 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 could be one-note. These add a number of depth. Yellow onion is the very best substitute for shallots in case you can’t discover them.
- Dried Rosemary. Thyme or sage would additionally work.
- Child Spinach. It seems to be like lots, however it wilts down into virtually nothing!
- Cannellini Beans. As a result of these beans are so creamy, they don’t break 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. For those who’re not a goat cheese fan, you’ll be able to swap in ricotta.
- Solar-Dried Tomatoes. These lower a few of the richness of the filling with their sweet-tart-bright taste.
- Parmesan. For the very best taste and soften, grate your individual off a block.
- Recent Basil. Parsley would additionally work, however basil and sun-dried tomatoes are the actual dynamic duo.
- Panko Breadcrumbs. For some crispy-crunch on the highest. I don’t suggest substituting common store-bought breadcrumbs, that are sort of like sawdust by way of taste and texture. As an alternative, 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. Comply with 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 could 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 foremost or a facet, listed below are some choices.
Creamy goat cheese, white beans, spinach, and sun-dried tomatoes make these stuffed portobello mushrooms in contrast to any you’ve got ever tried. One of the best ever!
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Forestall your display from going darkish
- 4 massive 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 recent 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 when 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 large handfuls, stirring as you go so it cooks down. Proceed to stir till it’s utterly 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 part is properly mixed. Style and regulate seasoning.
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Flip the mushrooms stem-side up. Divide the filling evenly among the many caps, mounding it on prime. In a small bowl stir collectively the panko and remaining 2 tablespoons Parmesan. Sprinkle everywhere in the prime 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 (regulate 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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