Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms Recipe

Hello! Let's prepare some delicious stuffed Portobello mushrooms that are ideal for a healthy and tasty meal. These meaty mushrooms become the star with a creamy and aromatic filling. Perfect for a quick dinner, a side dish, or a main course to surprise your guests with natural and fresh flavors.

Preparation time

These mushrooms are simple and quick to prepare, ideal for a busy day without sacrificing flavor or quality.

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the mushrooms and filling

• 4 large Portobello mushrooms, stems and gills removed
• 1/2 cup seasoned Italian breadcrumbs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 large egg
• 1/4 cup fresh chopped parsley
• 3 tablespoons pine nuts
• 2 cloves garlic, minced
• 1 tablespoon olive oil, plus extra for brushing
• 1/2 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Lemon wedges for serving

If you can't find Portobello mushrooms, you can use white or crimini mushrooms, which will work well, but the flavor and texture will be somewhat milder.

Utensils we will use

• Pan for toasting pine nuts
• Pastry brush or kitchen brush for spreading oil
• Large bowl for mixing ingredients
• Spoon for filling
• Air fryer or baking tray
• Cutting board and sharp knife

Preparation

1. Prepare the filling

1. Toast the pine nuts: Heat a pan over medium-high heat without oil. Add the pine nuts and move them constantly until golden, approximately 3-5 minutes. Remove them immediately to prevent burning.
2. Mix ingredients: In a large bowl, combine the breadcrumbs, Parmesan cheese, egg, chopped parsley, garlic, and toasted pine nuts. Mix well to integrate everything homogeneously.

2. Prepare the mushrooms

1. Clean mushrooms: Clean the mushrooms with a damp cloth to prevent them from absorbing water. Carefully remove the stems by pressing to the side to release them whole. Reserve the caps for stuffing.
2. Brush with oil and season: Use a brush to spread olive oil on both sides of the mushrooms. Sprinkle salt and pepper evenly on both sides.

3. Stuff and cook

1. Stuff mushrooms: Place the mushrooms on a flat surface with the open side facing up. Use a spoon to fill each cap with the mixture, pressing lightly to compact.
2. Cook in air fryer: Transfer the stuffed mushrooms to the air fryer basket. Set the temperature to 220 °C (425 °F) in “BROIL” mode and cook for 8 minutes. If the mushrooms are very large, add 2 extra minutes.
3. Cook in a traditional oven: If you don't have an air fryer, place the mushrooms on an oiled tray and bake at 180 °C for 20 minutes, until the filling is golden and the mushrooms are tender.

To finish and serve

When you take the mushrooms out, squeeze a little fresh lemon juice over them to enhance the flavors. Sprinkle more grated Parmesan cheese and a little chopped fresh parsley. Serve hot accompanied by lemon wedges for anyone who wants to add an extra citrus touch. This dish goes very well with chicken cacciatore or a simple pasta with mushrooms.

I want to share these tips with you

• Cleaning without water: Avoid submerging mushrooms in water to preserve their flavor and texture. Cleaning them with a damp cloth is sufficient.
• Soften the cream cheese: To facilitate mixing, leave the cream cheese at room temperature or heat it for a few seconds in the microwave. This will prevent lumps in the filling.
• Toast pine nuts carefully: Watch the temperature so they don't burn, as they become bitter. When they turn a golden color, remove them from the heat.
• Fill with gentle pressure: Fill the mushrooms without pressing too hard to prevent the filling from overflowing during cooking.
• Filling variations: You can add chopped ham or substitute parsley with basil for a different touch. More ideas are in recipes for stuffed baby Portobello mushrooms.

Nutritional Information

• Calories: 220 kcal
• Proteins: 12 g
• Fats: 14 g
• Carbohydrates: 10 g
• Fiber: 2 g

Approximate values per serving, may vary by brands and sizes.

5 keys to make it perfect

• Buy fresh and firm mushrooms: Look for mushrooms with firm caps, without black spots or wrinkles to ensure intense texture and flavor.
• Toast pine nuts just before: Pine nuts quickly lose aroma and crispness, so it is recommended to toast them at the time of preparation.
• Control humidity: Do not soak the mushrooms to prevent them from becoming watery or soft during cooking.
• Use authentic Parmesan cheese: Grate from a block for better flavor and to avoid excess additives.
• Adjust time according to size: Very large mushrooms require more time for the filling and the mushroom to cook evenly.

When is it ideal to enjoy it?

The mushrooms Stuffed Portobello are ideal for special occasions or light dinners, especially when you want to impress with a vegetarian dish that is full of flavor. They also work very well as an appetizer at family gatherings or celebrations with friends, providing a sophisticated and natural touch. Thanks to their quick preparation time, they are a dinner-saver option on busy days.

Comparison table with similar stuffed mushroom recipes

Videos to accompany the recipe

To make the process even clearer, here's a video showing step-by-step how to prepare these stuffed Portobello mushrooms in a simple and delicious way.

If you want to explore more flavors with mushrooms, this other video offers varied recipes that perfectly complement this preparation.

Share your experience

Cooking is for experimenting and sharing. Have you already prepared these stuffed Portobello mushrooms? Tell us how they turned out, if you tried any variations, or how you served them. Your tips can help others in the culinary community enjoy this recipe even more.

Culinary glossary

• Pastry brush: Utensil for spreading liquids like oil or egg on food before cooking.
• Pine nuts: Edible seeds from pine, which are toasted to enhance their flavor and provide a crunchy texture.
• Parmesan cheese: Hard Italian cheese, grated to give intense flavor and granular texture to preparations.
• Filling: Action of filling a hollow food with another mixture inside.
• Air fryer: Appliance that cooks food with hot air to achieve a crispy texture without the need for oil.