It’s unlucky however true: stuffed portobello mushrooms used to get a foul rap. Being a vegetarian within the early aughts, I used to be usually left with only a few meatless mains to select from when it got here to consuming out. Having chosen my solely choice from the menu, a waiter would inevitably seem with a big portobello cap centered on the plate. No accompaniments or garnishes—only a big baked mushroom. I’d be fortunate if I might swallow a single rubbery, bland chew. For sure, when it got here to portobellos, I used to be scarred. So what’s a recipe developer to do however create stuffed portobello mushrooms which might be really palatable, and dare I say, scrumptious.
The previous couple of years have seen a mushroom renaissance. From King Oyster to Hen of the Woods, mushrooms have develop into part of the culinary zeitgeist and are a pleasure to eat. In lots of kitchens (my very own included), mushrooms are lauded as a practical superfood and handled like a powerhouse ingredient.
A Stuffed Portobello Mushrooms Recipe You’ll Truly Love
I’ll eat mushrooms any and each method I can. Whereas I’m keen on shiitake or maitake, I’ve lately fallen in love with the earthiness of portobello mushrooms. They’re nice on their very own, including a meaty heft to omelets and pasta, however I’ve transformed to stuffed portobello mushrooms, having fun with all of the deliciousness I can. Nothing evokes like incorporating new elements right into a staple dish, and lots of iterations of stuffed portbello mushrooms later, I’ve discovered the mix I’ll make now till eternally. The perfect half? You solely want 5 elements to prepare dinner up a bit mushroom magic.
Tips on how to Prepare dinner Stuffed Portobello Mushrooms
I can’t take credit score for this trick, however one factor I found whereas making this recipe just a few occasions was that mushrooms, when roasted, launch a variety of water. I’m used to sautéing mushrooms in a pan, so I by no means gave this concern a lot thought. However when baked on a sheet tray, the mushrooms sit of their liquid and switch soggy.
After doing some research, I discovered this methodology that lets the mushrooms breathe whereas baking on an oven-safe cooling rack. This permits the additional liquid to empty off, serving to the mushrooms prepare dinner by way of. Recreation changer.
Don’t have an oven-safe cooling rack? I’ve additionally completed this by cooking the mushrooms first stem-side up after which flipping them so that they prepare dinner all the way in which round. Worst-case state of affairs, sop up the liquid with a kitchen towel earlier than stuffing the mushrooms. Belief me: Attempting any of those easy tips will make all of the distinction.
The Filling: Tips on how to Caramelize Onions
Caramelized onions are actually one of many gems of the recipe world—scratch that, the meals world generally. The magic that occurs when onions prepare dinner down, getting golden and candy, is a complete treasure. However I received’t lie, I’ve burned my fair proportion of pans within the course of and been left with just a few sticky, disagreeable outcomes. However after numerous batches, I’ve discovered a technique that will get caramelized onions, in all their candy and jammy glory, excellent.
- Begin with chopped and diced onions. In lieu of lengthy strands, chopped and diced onions give your stuffing a tastier texture.
- Use a big pan. Bigger than you suppose you want! The onions want room to prepare dinner over direct warmth. If you happen to pile them in a small pan, they’ll steam and get soggy. No thanks.
- The extra oil, the higher. Beginning with just a few additional glugs helps hold every little thing easy and shiny within the early levels of cooking. In case your pan feels dry whereas cooking the onions, add extra oil as wanted.
- Prepare dinner low and gradual. Keep away from excessive warmth in any respect prices! Cooking your onions at a better temperature will dry the pan and burn your onions. I hold the warmth on low to medium-low and alter as wanted. It would take a minute to seek out the precise stability between consistently stirring and letting the onions sit towards the warmth, nevertheless it’s effectively definitely worth the effort.
- Deglaze with vinegar. I really like balsamic or apple cider vinegar to deglaze the pan as soon as your onions are virtually completed cooking. A little bit splash on the finish will decide up all of the golden bits sitting on the pan. Plus, the vinegar will add a pleasant chew of acidity to the onions that enhances the sweetness completely.
Caramelized onions take a bit babysitting and a little bit of time. However when cooked this manner, the ultimate end result yields a lot taste.
Ideas for Subsequent-Stage Stuffed Portobello Mushrooms
So you have got your tray of stuffed mushrooms. Now what?
I like serving my stuffed portobello mushrooms with a extremely vibrant and acidic salad. Crisp greens with a zingy lemon dressing make for an ideal pairing. If you happen to suppose your plate might use some carbs, serve a pot of rice alongside. Bread is all the time a scrumptious choice, too.
When you’ve wrapped up your meal, don’t fear about leftovers. Personally, I discover that stuffed portobello mushrooms don’t hold very effectively, however I’ve discovered a tasty answer for next-day deliciousness. If in case you have just a few mushroom caps left, place them on a slicing board, chop, and cube them into small cubes. This consists of the filling, too. Retailer within the fridge in an hermetic container.
The subsequent day, sauté the leftovers in a pan and toss them into an omelet or frittata. Or, make a giant pot of pasta whilst you sauté the mushrooms in butter. Add the cooked pasta to the mushrooms with a bit of the pasta water plus Parmesan for added decadence. With leftover stuffed portobello mushrooms, something is feasible.
Description
An *really* scrumptious recipe for the vegetarian traditional: flavor-packed and caramelized onion-stuffed. Even the carnivores amongst us will adore it.
- 3–4 tablespoons of olive oil
- 2 massive yellow onions, diced
- splash of vinegar
- 6 massive portobello mushrooms
- 15-ounce field of contemporary spinach, chopped (if utilizing frozen, thaw and drain fully)
- 2 tablespoons of grated parmesan
- 4 ounces shredded mozzarella
- for topping: toasted breadcrumbs, chopped basil, lemon juice, and so on.
- Preheat oven to 425 F.
- In a big stovetop pan, add the olive oil. Carry to medium warmth and add the onions with a big pinch of salt. Start to sweat the onions and prepare dinner for 30-40 minutes till absolutely caramelized.
- Prep the mushrooms. Take away the stems of the portobellos. With a spoon, take away the darkish gills beneath the cap. Place on a parchment-lined sheet tray or an oven-safe cooling rack over a sheet tray and drizzle with olive oil. Place in oven to bake for 10-12 minutes. Take away when completed and put aside till able to stuff.
- Proceed stirring the onions whereas the mushrooms prepare dinner. The onions will go from translucent to mild golden to darker golden. Stir each couple of minutes to verify the onions don’t stick and burn. If the pan feels dry, add a bit extra oil as wanted.
- As soon as the onions attain the caramelized stage, add a splash of balsamic or apple cider vinegar to deglaze the pan.
- Add the spinach and stir till the leaves are simply wilted. Take away from warmth and add the parmesan. Stir to mix.
- Stuff the mushrooms. Spoon the onion combination into the mushroom caps and sprinkle over mozzarella cheese.
- Place mushrooms again into oven and bake for an additional 10 minutes or till the cheese is melted and golden.
- Serve mushrooms scorching with toppings of selection. Get pleasure from!