Stuffed Portobello mushrooms are an excellent appetizer, side dish, or standalone main course for vegetarians, having a meaty texture and a size large enough to suit any type of filling.
The one we’ll make in this recipe is a bit different from the usual, without added meat or legumes, simply with stale bread, herb cream cheese, and other home ingredients, which will make our stuffed Portobello mushrooms very appetizing.
Portobello is my favorite variety of mushroom, along with Pleurotus with which I often make some delicious mushroom cutlets that you absolutely must try at least once.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 Portobello mushrooms (medium/large)
- 4.2 oz stale bread
- 3.5 oz cream cheese (with herbs)
- 3 tbsps grated Parmesan cheese
- 2 tbsps olive oil (for the filling)
- 1 egg
- to taste salt – white pepper – olive oil
Steps
Soak the stale bread in a bowl with some water, or if you prefer also milk, and let it soften while it absorbs the liquid.
Meanwhile, clean the mushrooms with a damp cloth and trim the stems.
With a sharp knife, slightly hollow out the center of the cap and trim the edges.
Chop the stems and edges of the mushrooms into small pieces and set them aside.
Squeeze the bread well and place it in a bowl, add the chopped stems, the egg, the grated cheese, the herb cream cheese (it’s the secret ingredient) and the olive oil.
Add the salt and freshly ground white pepper to achieve the desired taste and mix the ingredients well.
Sprinkle a pinch of salt over the mushroom caps, previously prepared, before placing a few tablespoons of the filling on top. Place them on a baking tray and drizzle them with plenty of olive oil.
Bake the stuffed Portobello mushrooms in the oven, preheated, at 356°F for 20 minutes.
If you want to create a crispy crust, finish the baking with another 5 minutes of grill only.
Serve them hot, but they are also excellent warm or cold for appetizers.
