It’s unfortunate, but true: Stuffed portobello mushrooms once had a bad rap. As an early vegetarian, I often didn’t have any meatless entree options when I ate out. After selecting my only option from the menu, the waiter inevitably appears, wearing a large portobello hat and placing it in the center of the plate. There were no accompaniments or garnishes – just a giant grilled mushroom. I’m lucky if I can swallow a rubbery, light bite. Needless to say, I am scarred when it comes to Portobellos. So what else can a recipe developer do besides make stuffed portobello mushrooms? actually Delicious, dare I say, delicious.
The past few years have seen a mushroom renaissance. From king oysters to hen of the woods, mushrooms have become part of the culinary zeitgeist and are a joy to eat. In many kitchens (including my own), mushrooms are hailed as functional superfoods and viewed as powerhouse ingredients.
Stuffed Portobello Mushrooms Recipe You’ll Love
I eat as many mushrooms as I can. While I’m partial to shiitake or maitake mushrooms, I’ve recently fallen in love with the earthy flavor of portobello mushrooms. They’re great on their own, adding a meaty flavor to omelets and pasta, but I’ve switched to stuffed mushrooms to enjoy all the goodness I can. Nothing inspires more inspiration than incorporating new ingredients into a main course, and many iterations of stuffed mushrooms later, I found the combination I’ll be making now, forever. The best part? You only need five ingredients to cook up a little mushroom magic.
How to Cook Stuffed Portobello Mushrooms
I can’t take credit for this tip, but one thing I’ve discovered the few times I’ve made this recipe is that mushrooms release a lot of water when roasted. I’m used to sautéing mushrooms in a pan so I never thought about it. But when baked on a baking sheet, the mushrooms become soaked in liquid and become soggy.
After some research, I found this method that allows the mushrooms to breathe while baking on an oven-safe cooling rack. This drains away excess liquid and helps the mushrooms cook. Game changer.
Don’t have an oven-friendly cooling rack? I also cooked the mushrooms by cooking them stem side up first and then flipping them so they were fully cooked. Worst case scenario, use a kitchen towel to drain the liquid before stuffing the mushrooms. Trust me: Trying any of these simple tips will make all the difference.
Filling: How to Caramelize Onions
Caramelized onions are truly one of the gems of the recipe world—and, essentially, the entire food world. The magic that happens when onions cook, turning golden and sweet, is a treasure. But I’m not going to lie, I’ve burned my fair share of pans in the process and been left with some slimy, unpleasant results. But after countless batches, I found a way to get just the right amount of sweet and jammy flavor from the caramelized onions.
- Start with chopped onions. Chop and dice onions instead of shredded onions to make your fillings more flavorful.
- Use a large saucepan. Bigger than you think you need! Onions need room to cook over direct heat. If you pile them in a small pot, they will steam and become soggy. no thanks.
- The more oil, the better. Starting with a little extra helps keep everything smooth and shiny in the early stages of cooking. If the pan feels dry while the onions are cooking, add more oil as needed.
- Cook over low heat. Avoid heat at all costs! Cooking onions at higher temperatures can dry out the pan and burn the onions. I keep the heat on low to medium-low and adjust as needed. It may take a minute to find the right balance between stirring constantly and keeping the onions fire-resistant, but it’s worth it.
- Deglaze with vinegar. I like to use balsamic vinegar or apple cider vinegar to deglaze the pan after the onions are almost cooked. A little splash of water at the end will take away all the golden bits from the pot. Plus, the vinegar will add a hint of sourness to the onions, perfectly complementing their sweetness.
Caramelized onions require a little care and some time. But when cooked this way, the end result creates so much flavor.
Tips for Next Level Stuffed Portobello Mushrooms
This way you have a plate of stuffed mushrooms. What now?
I like to serve my stuffed portobello mushrooms with a very bright and acidic salad. Crisp-tender veggies pair perfectly with the spicy lemon sauce. If you think your plate could use some carbs, put a pot of rice on the side. Bread is also a delicious option.
When you’re done eating, don’t worry about leftovers. Personally, I find stuffed mushrooms don’t keep well, but I’ve found a delicious solution that guarantees deliciousness the next day. If you have some mushroom caps left, place them on a cutting board, chop finely, and then cut into small cubes. This also includes fillers. Store in the refrigerator in an airtight container.
The next day, sauté the leftovers in a pan and add them to an omelet or frittata. Or, sauté mushrooms in cream while you cook a big pot of pasta. Add the cooked pasta to the mushrooms with a splash of pasta water and Parmesan cheese for extra decadence. With leftover stuffed mushrooms, anything is possible.
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A classic vegetarian recipe that’s *actually* delicious: Caramelized Onion Stuffing that’s full of flavor. Even the carnivores among us will love it.
- 3–4 tablespoon olive oil
- 2 Large yellow onion, diced
- Throw vinegar
- 6 Large Portobello Mushrooms
- 15-One ounce box fresh spinach, chopped (if using frozen spinach, thaw and drain completely)
- 2 tablespoons grated parmesan cheese
- 4 ounce Shredded mozzarella
- Ingredients: toasted bread crumbs, chopped basil, lemon juice, etc.
- Preheat oven to 425 F.
- Add olive oil to a large stovetop pan. Over medium heat, add the onions and a large pinch of salt. Start draining the onions and cook for 30-40 minutes until fully caramelized.
- Prepare mushrooms. Remove stems from portobellos. Use a spoon to remove the black gills from under the lid. Place on a tray lined with baking paper or on an oven-safe cooling rack set on a tray and drizzle with olive oil. Place in the oven and bake for 10-12 minutes. Remove when done and set aside until ready to fill.
- Continue stirring the onions while the mushrooms cook. The onions will change from translucent to light golden to dark golden. Stir every few minutes to make sure the onions don’t stick or burn. If the pan feels dry, add a little more oil as needed.
- Once the onions have reached the caramelization stage, add a little balsamic or apple cider vinegar to deglaze the pan.
- Add spinach and stir until leaves are wilted. Remove from heat and stir in Parmesan cheese. Stir to combine.
- Stuff the mushrooms inside. Pour the onion mixture into the mushroom caps and sprinkle over the mozzarella cheese.
- Return mushrooms to oven and bake for another 10 minutes or until cheese is melted and golden brown.
- Serve mushrooms hot with selected ingredients. enjoy!
