Stuffed Portobello Mushroom
This recipe may seem like a throwback to the days of the 1970s. But, there is a reason why it has remained a classic. The spicy and creaminess of the meat filling against the earthiness of the Portobello mushroom is hard to beat. One on its own would make a sizeable appetizer or, with a side of salad or green vegetables, a terrific lunch or supper.
Stuffed Portobello Mushroom Recipe
​
(Makes 4 Stuffed Mushrooms)
​
Ingredients​
​
-
4 Large Portobello Mushrooms
-
1 ½ lbs Sausage Meat (Any Meat)
-
1 Shallot (Finely Chopped)
-
2 Cloves Garlic (Finely Chopped)
-
2 Tablespoons Fresh Thyme (Finely Chopped)
-
1 Teaspoon Red Pepper Flakes
-
1 Teaspoon Tomato Puree
-
1 Teaspoon Worcestershire Sauce
-
½ Cup White Wine
-
½ Cup Cream Cheese
-
2/3 Cup Panko Breadcrumbs
-
¼ Cup Grated Gruyere Cheese
-
¼ Italian Parsley Finely Chopped
-
Salt
-
Pepper
-
Extra Virgin Olive Oil
​
​
Instructions
​
-
Trim the stalks from the Portobello mushrooms and chop them finely to add to the sauce.
-
Heat a small amount of olive oil in a frying pan to medium heat.
-
Add the sausage meat and cook for 5-6 minutes. Break it down with a wooden spoon so it becomes more like ground meat in texture.
-
Remove the meat from the pan.
-
Add a little more olive oil to the same pan.
-
Add the shallots.
-
Season with salt and pepper and cook for 2-3 minutes.
-
Add the garlic and cook for 2 minutes.
-
Add the chopped mushroom stalks and combine.
-
Add the red pepper flakes and the thyme. Combine and cook for 1 minute.
-
Add the tomato puree and the Worcestershire sauce.
-
Return the sausage meat to the pan and add the white wine.
-
Cook until the white has reduced until it is almost dry.
-
Add ½ cup of Panko breadcrumbs. Reserve the rest to top the mushrooms when cooking.
-
Add the cream cheese and combine well.
-
Check for seasoning.
-
Allow the filling to cool, so it is easier to spread.
-
Place the mushroom caps skin side down onto a baking tray lined with foil.
-
Drizzle with olive oil and sprinkle with salt and pepper.
-
Fill the mushrooms with the meat mixture. I like to overstuff mine.
-
Place the filled mushrooms into the fridge for at least ½ hour, to allow the filling to set.
-
When ready to cook, combine the grated Gruyere cheese and the remaining breadcrumbs and sprinkle over the top of each mushroom.
-
Warm an oven to 350 degrees Fahrenheit and bake the mushrooms until the tops are golden.
-
Place on a serving dish, drizzle with olive oil, and sprinkle with chopped parsley before serving.
​
​