Sadly, stuffed portobello mushrooms used to get a bad rap. As a vegetarian in the early 2000s, I had few options for meat-free main dishes when dining out. Whenever I chose the only option from a menu, the waiter would always bring me a giant portobello umbrella in the center of my plate. No garnish or accompaniment, just one giant grilled mushroom. I was lucky if I could swallow even one bite of the rubbery, bland stuffed mushroom. Needless to say, when it came to portobellos, I was terrified. So, as a recipe developer, there was nothing I could do other than make stuffed portobello mushrooms. actually It’s smooth and, dare I say, delicious.
The past few years have seen a mushroom resurgence. From king oysters to hen of the woods, mushrooms have become part of the culinary zeitgeist and a joy to eat. In many kitchens (mine included), mushrooms are being hailed as functional superfoods and treated like power ingredients.
A Stuffed Portobello Mushroom Recipe You’ll Love
I eat mushrooms in all sorts of ways. I love shiitake and maitake, but lately I’ve been hooked on the earthy flavor of portobello mushrooms. While portobello mushrooms are great plain or add a meaty flavor to omelets and pasta dishes, I’m a convert to stuffed portobello mushrooms and thoroughly enjoy their deliciousness. Nothing is more exciting than introducing new ingredients to a classic dish, and after many iterations of stuffed portobello mushrooms, I’ve found a combination that I’ll be making for a long time to come. The best part is, you only need five ingredients to create a little mushroom magic.
How to Make Stuffed Portobello Mushrooms
This trick isn’t mine to take credit for, but after making this recipe a few times, I discovered that roasting mushrooms releases a lot of moisture. I’m used to sautéing mushrooms in a skillet, so I never really thought about this issue. But when you roast them on a baking sheet, the mushrooms stay in the moisture and end up soggy.
I did a little research and found that This method Allow the mushrooms to breathe while baking on an oven-safe cooling rack. This will allow excess moisture to escape and allow the mushrooms to cook more quickly. Game changer.
If you don’t have an oven-safe cooling rack, you can always cook the mushrooms stem-side up first, then flip them over to ensure they’re cooked all over. In the worst case scenario, just blot them dry with a kitchen towel before stuffing them. Trust me, trying just any one of these simple tips will make a huge difference.
Filling: How to Caramelize Onions
Caramelized onions are a true gem in the recipe world. In fact, they’re a gem in the food world in general. The magic of stewing onions until they’re golden and sweet is a real gem. But, I’ll be honest, I’ve burned my fair share of pans and gotten sticky, unpleasant results in the process. But after countless hours of trial and error, I’ve found the perfect way to create sweet, jammy caramelized onions.
- First, chop the onion finely. Using chopped or diced onions instead of long onions will give the stuffing a more delicious texture.
- Use a large frying pan. It’s bigger than you think you need. Onions need enough space to cook over an open flame. If you put too many in a small pot, they’ll steam and become mushy. Don’t do that.
- The more oil, the better. Adding a little more oil at the beginning will help keep everything smooth and shiny during the early stages of cooking, and if the pan feels dry while cooking the onions, add more oil as needed.
- Cook slowly over low heat. Never use high heat; cooking onions at a high temperature will dry out the pan and burn the onions. I like to use low to medium-low heat, adjusting as needed. It might take a minute to find the right balance between cooking the onions while stirring constantly, but it’s well worth the effort.
- Dissolve the broth in vinegar. I like to use balsamic or apple cider vinegar to remove any browned bits from the pan once the onions are almost cooked. A little at the end helps to remove all the golden bits that get stuck in the pan. Plus, the vinegar adds a nice tartness to the onions that brings out their sweetness.
Making caramelized onions takes a little effort and time, but the end result is super flavorful when cooked this way.
Tips for taking stuffed portobello mushrooms to the next level
So now you have a tray of stuffed mushrooms, what next?
I like to serve my stuffed portobello mushrooms with a really bright and tangy salad. The crunchy veggies and tangy lemon dressing are the perfect combination. If you want a few carbs on your plate, serve them with rice. Bread is always a delicious option, too.
Once the meal is over, you don’t have to worry about leftovers. Personally, I don’t think stuffed portobello mushrooms last very long, but I found a tasty solution that will still be delicious the next day. If you have a few mushroom caps left, place them on a chopping board, chop them up and cut them into small cubes. Chop the stuffing as well. Store them in an airtight container in the refrigerator.
The next day, saute any leftovers in a skillet or toss them into an omelet or frittata. Or, while the mushrooms are sautéing in butter, make a big pot of pasta. For something extra decadent, add the cooked pasta to the mushrooms, along with a little of the pasta water and Parmesan cheese. You can do just about anything with leftover stuffed portobello mushrooms.
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explanation
A *actually* delicious recipe for a vegetarian classic: savory, caramelized stuffed onions that even meat-eaters will love.
- 3–4 1 tablespoon olive oil
- 2 Large yellow onion (diced)
- A little vinegar
- 6 Large Portobello Mushroom
- 151 ounce box fresh spinach, chopped (thawed and thoroughly drained if frozen)
- 2 tablespoons grated Parmesan
- 4 Ounce Shredded mozzarella cheese
- Toppings: Toasted breadcrumbs, chopped basil, lemon juice, etc.
- Preheat oven to 425°F.
- Add the olive oil to a large stovetop pot. Place over medium heat and add the onion and a pinch of salt. Sauté until the onion begins to brown and is completely caramelized, 30 to 40 minutes.
- Prepare the mushrooms: Remove the stems of the portobellos. With a spoon, remove the dark folds under the caps. Place on a baking sheet lined with baking paper, or on an oven-safe cooling rack placed over a baking sheet, and drizzle with olive oil. Place in the oven and bake for 10-12 minutes. Remove when done and set aside until ready to stuff.
- Continue to stir the onions while the mushrooms are cooking. They will go from translucent to light gold to dark gold. Stir every 2-3 minutes to prevent the onions from sticking and burning. If the pan seems dry, add a little more oil as needed.
- Once the onions have caramelized, add a splash of balsamic or apple cider vinegar to remove any browned bits from the pan.
- Add the spinach and stir until the leaves are wilted. Remove from the heat and add the Parmesan, stirring to combine.
- Stuff the mushrooms: Spoon the onion mixture into the mushroom caps and sprinkle with mozzarella.
- Return the mushrooms to the oven and bake for a further 10 minutes, until the cheese is melted and golden brown.
- Serve the mushrooms warm with your favorite toppings.
Source: Camille Styles – camillestyles.com
