Stuffed portobello mushrooms with parmesan and sun dried tomatoes make a delectable and elegant dish, perfect for both casual dinners and special occasions.
In this recipe, I’ll guide you through each step to ensure you achieve restaurant-quality stuffed mushrooms right in your kitchen.
Ingredients
Before we dive into the cooking process, let’s gather all the necessary ingredients. For this recipe, you’ll need:
- 6 large Portobello mushrooms
- 1 cup sun-dried tomatoes (packed in oil)
- 1 cup grated parmesan cheese
- 1 cup breadcrumbs
- 1/2 cup chopped fresh basil
- 3 cloves garlic, minced
- 1/4 cup olive oil (from the sun-dried tomatoes jar)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1/4 cup pine nuts (optional)
- Fresh parsley for garnish
Preparing the Mushrooms
- Clean the Mushrooms: Start by gently wiping the Portobello mushrooms with a damp paper towel to remove any dirt. Avoid rinsing them under water as mushrooms absorb moisture and can become soggy.
- Remove the Stems and Gills: Carefully twist off the stems and set them aside. Use a spoon to scrape out the gills from the underside of the mushroom caps. This creates more space for the stuffing and ensures a better texture.
How To Make stuffed portobello mushrooms with parmesan
Prepping the Filling
Take the sun-dried tomatoes out of the oil and chop them into small pieces, reserving the oil for later use. Mince the garlic cloves finely. If you love garlic, you can add an extra clove for a more robust flavor. If you’re using pine nuts, toast them in a dry skillet over medium heat until golden brown. This step enhances their flavor, adding a delightful crunch to the filling.
Assembling the Filling
In a large bowl, combine the chopped sun-dried tomatoes, minced garlic, grated parmesan cheese, breadcrumbs, chopped basil, salt, and pepper. Drizzle in the olive oil reserved from the sun-dried tomatoes jar and add the balsamic vinegar. Mix everything thoroughly until the ingredients are well incorporated. If you opted for pine nuts, fold them into the mixture now. Their nutty flavor will complement the other ingredients beautifully.
Stuffing the Mushrooms
Set your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time you’re ready to bake. Place the mushroom caps on a baking sheet lined with parchment paper. Spoon generous amounts of the filling into each mushroom cap, pressing it down gently to ensure it stays in place. Lightly drizzle the stuffed mushrooms with a bit more of the reserved olive oil. This helps to keep them moist and adds an extra layer of flavor.
Baking the Mushrooms
Place the baking sheet in the preheated oven and bake for 20–25 minutes. The mushrooms should be tender, and the filling should be golden brown and slightly crispy on top. To ensure the mushrooms are cooked through, insert a fork into the thickest part of a mushroom. It should go in easily, and the filling should be hot and bubbly.
Finishing Touches
Once the mushrooms are out of the oven, garnish them with freshly chopped parsley. This adds a pop of color and a fresh, herby flavor. Serve these stuffed mushrooms immediately. They are best enjoyed hot and can be served as an appetizer, side dish, or even a main course paired with a simple green salad or roasted vegetables.
Tips for Perfect Stuffed Portobello
To ensure the best results, choose large, firm Portobello mushrooms with smooth caps. Fresh mushrooms hold their shape better and provide a meatier texture.
Feel free to adjust the amount of garlic, salt, and pepper to suit your taste preferences. While parmesan adds a delicious umami flavor, you can experiment with other cheeses like mozzarella or feta for a different twist.
By following this recipe, you can create a dish that is not only delicious but also visually appealing.
The combination of flavors and textures in these stuffed Portobello mushrooms will impress your guests and leave them asking for seconds.
Enjoy the process of making this delightful dish, and savor the wonderful flavors with every bite.
Why You Should Try This Recipe
The rich, umami taste of Portobello mushrooms pairs perfectly with the tanginess of sun-dried tomatoes and the savory notes of parmesan cheese. Each bite delivers a burst of flavor that is both complex and satisfying.
Nutrient-Rich: Portobello mushrooms are packed with essential nutrients like potassium, selenium, and antioxidants. Adding sun-dried tomatoes provides vitamins A and C, while parmesan cheese contributes calcium and protein, making this dish both delicious and nutritious.
Versatile Dish: This recipe is incredibly versatile. Serve these stuffed mushrooms as an appetizer at your next dinner party, a side dish to complement a main course, or even as a vegetarian main dish. They fit seamlessly into various meal plans and occasions.
Easy to Prepare: Despite their gourmet appearance, these stuffed mushrooms are surprisingly easy to make. The steps are straightforward, and the ingredients are readily available. You don’t need to be a seasoned chef to impress your family or guests with this dish.
Make-Ahead Friendly: You can prepare the stuffing ahead of time and store it in the refrigerator. When you’re ready to serve, simply stuff the mushrooms and bake. This makes it a convenient option for entertaining or busy weeknights.
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Common Mistakes to Avoid
To achieve the best results with your stuffed portobello mushrooms with parmesan, be mindful of these common mistakes:
- Overloading the Mushrooms: While it’s tempting to pack in as much filling as possible, overstuffing can cause the mushrooms to collapse or the filling to spill over during baking. Spoon generous amounts, but ensure the filling is well-contained within the cap.
- Skipping the Pre-Cleaning Step: Mushrooms can retain a lot of dirt. Cleaning them thoroughly with a damp paper towel ensures no grit remains, which can ruin the texture of your dish.
- Not Removing the Gills: The gills of Portobello mushrooms can add an unpleasant texture and overly strong flavor. Removing them not only makes room for more filling but also improves the overall taste.
- Using Watery Ingredients: Avoid ingredients that release a lot of water when cooked, such as fresh tomatoes. These can make the stuffing soggy. Opt for sun-dried tomatoes, which have concentrated flavor and minimal moisture.
- Overbaking: Baking the mushrooms for too long can make them overly soft and mushy. Keep a close eye on them and check for doneness as directed to maintain a firm yet tender texture.
