Currently, I still find three types of mushrooms at the local market under my house: the usual Champignon, Pleurotus, and Portobello mushrooms! My inspiration during my shopping trip came from the latter, perhaps because they lend themselves more than any other to being stuffed with whatever our imagination suggests! In my case, more or less with everything that urgently needs to be used from the fridge! Stuffed Portobello mushrooms, in fact, are perfect for hosting the most incredible and delicious fillings because they are quite large! Depending on the filling, they become a truly tasty and surprisingly scenic main dish and, if needed, a rustic and flavorful appetizer by adding or replacing certain ingredients. I chose a very rich breading based on bread crumbs, Grana Padano, cherry tomatoes, hand-fillet organic anchovy fillets, and last but not least, almond grains for a final touch of crunchiness! They’re prepared in a few steps, and following my tips, success on your tables is guaranteed.
If you like light and simple preparations like these where the breading takes center stage, here are some other ideas to inspire you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you any more!
- 6 Portobello mushrooms
- 1 cup cups cherry tomatoes
- 1/3 cup cups grated Grana Padano
- 1/4 cup cups bread crumbs
- 3 filets anchovies in oil (I use Rizzoli Emanuelli)
- 1/8 cup cups almond grains
- as needed aromatic herbs (thyme, parsley, and basil)
- 1 clove garlic
- 1.4 oz oz extra virgin olive oil
- as needed salt
- as needed black pepper
Tools
- Paper towels
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Wooden spoon
- 1 Bowl
- 1 Baking tray
- 1 Parchment paper
Steps
Start by cleaning the mushroom caps with a slightly damp kitchen paper towel to remove any soil residues (fig. 1).
With a sharp knife, cut the base of the stem, detach it and set it aside (fig. 2).
Then, using the blade of a sharp knife, scrape away the internal gills and remove them (fig. 3).
Proceed the same way with the remaining mushrooms. In a bowl, cut the stems into chunks (fig. 4). Wash the cherry tomatoes under running water and dice them, then pat them with kitchen paper towels to absorb all their water (fig. 5).
In a pan, brown the garlic clove with two tablespoons of oil and two of water, add the diced stems and lower the heat to the lowest setting (fig. 6). Let them sauté for 4-5 minutes at most, then turn off the heat, add a little salt and flavor with finely chopped parsley (fig. 7).
Transfer the sautéed stems to a bowl and mix them with the cherry tomatoes (fig. 8). Also add the anchovy fillets cut in half and the other aromatic herbs (fig. 9).
Complete by adding the bread crumbs (fig. 10).
And finally the grated parmesan, then mix until all ingredients are well combined (fig. 11).
Place the emptied caps on a baking tray lined with parchment paper. Drizzle them with a bit of oil, lightly salt and pepper them (fig. 12).
Fill them with the previously prepared mixture, pressing with a spoon and seasoning with another bit of oil (fig. 13)
Garnish with a handful of almond grains and bake in the oven at 400°F for 30 minutes, then an additional 5 minutes under the broiler.
Once cooked, serve immediately at the table adding another drizzle of raw oil and some fresh basil or thyme leaves.
And voilà…the stuffed Portobello mushrooms with anchovies and herbs are ready to enjoy!
Enjoy from La Cucina di FeFè!
Storage
👉 Stuffed Portobello mushrooms with anchovies and herbs can be stored in the refrigerator in suitable containers for up to one day.
Tips and suggestions
🟣 For a vegetarian version, you can replace the anchovies with zucchini cooked in a pan with the mushroom stems, or with dried tomatoes or red onion stewed or caramelized. For an even more flavorful version, add a handful of desalted capers under running water or black olives seasoned and sliced.
