Imagine sinking your fork into a perfectly roasted portobello mushroom, its golden-brown breadcrumb topping crisp and inviting, revealing a rich, cheesy interior that melts in your mouth. These Stuffed Portobello Mushrooms with Parmesan are not just a side dish – they're a culinary experience that transforms humble ingredients into a restaurant-worthy masterpiece that will have your dinner guests begging for the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed mushrooms cook evenly and thoroughly.
- Clean the portobello mushrooms by gently wiping them with a damp paper towel to remove any dirt. Remove the stems and gently scrape out the gills using a spoon to create space for the stuffing.
- In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, and minced garlic. Mix well to ensure all the ingredients are evenly distributed.
- Drizzle the olive oil over the breadcrumb mixture. Season with salt and pepper to taste. Stir until the mixture is well combined and has a slightly moist texture.
- Take the prepared portobello mushrooms and place them on a baking sheet, gill side up. Generously fill each mushroom cap with the breadcrumb mixture, pressing down lightly to pack it in.
- Once all the mushrooms are stuffed, drizzle a little extra olive oil over the tops to help them brown and add flavor during baking.
- Place the baking sheet in the preheated oven and bake for about 25 minutes, or until the mushrooms are tender and the tops are golden brown.
- After baking, remove the mushrooms from the oven and let them cool for a few minutes. This will make them easier to handle.
- Serve the stuffed portobello mushrooms warm as an appetizer or a main dish. Garnish with additional chopped parsley if desired.
Tips
- • Choose large, firm portobello mushrooms with smooth, intact caps for the best presentation and texture. • Make sure to clean mushrooms gently with a damp paper towel instead of washing them directly to prevent waterlogging. • For extra flavor, consider adding some finely chopped herbs like thyme or adding a sprinkle of red pepper flakes to the breadcrumb mixture. • Don't overstuff the mushrooms – a light, even layer ensures crispy, well-cooked stuffing. • Let the mushrooms rest for a few minutes after baking to allow the filling to set and make them easier to serve. • For a gluten-free version, substitute breadcrumbs with almond meal or gluten-free breadcrumbs. • Serve immediately for the best texture and flavor – the crispy top tends to soften as they cool.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 12g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 15mg
