In this post I am sharing another recipe of Stuffed Portobello Mushrooms.
I really love Portobello mushrooms and wrote one of the ways I like cooking them.
Many people say that mushrooms become too watery and stuffing “runs away” when they try cooking stuffed mushrooms.
I came up with some simple tricks that might help with the problem:
1. When picking mushrooms at the store, look for ones with large top and unbroken rims
2. When cutting out a stem, cut some portion of the stem into mushroom’s top (this way you will have and extra space to fill stuffing)
3. Use “non-runny” cheeses: ricotta, parmesan, feta or any other soft and cream cheese
4. Add a raw egg to stuffing mixture which will “hold” ingredients together
One morning I decided to make stuffed Portobello mushrooms. I did not really follow any recipe, just combined ingredients I had in the fridge. And oh, boy – I must admit I think these mushrooms turned out to be the best I’ve ever made. I really liked combination of soft cheeses and crunchy peppers and freshness of a cucumber.
Portobello Mushrooms Stuffed with Four Cheeses and Fresh Sweet Pepper
4 large Portobello mushrooms, stems cut out
1 large sweet pepper (I used the orange one), chopped in small squares
1-2 fresh cucumbers, chopped in very small pieces
½ package of Boursin Cheese with Garlic and Fine Herbs
½ cup of grated parmesan cheese
½ cup of grated feta cheese
½ cup of shredded mozzarella cheese
2-3 table spoons of olive oil
Fresh dill (optional) finely chopped
Preheat oven to 390 F.
In a large bowl mix together all 4 cheeses, pepper, cucumbers, egg, dill and olive oil, mix thoroughly until it looks like paste.
Fill up mushroom cups with a paste spreading with a spoon; press paste into mushrooms.
Bake for about 10 minutes. Then set broil to low setting and broil for about 10-15 minutes.
Cooking time really depends on your oven. I usually watch that mushrooms look soft but tender; not completely cooked through.
If you would like, sprinkle mushrooms with extra shredded mozzarella, turn broil to high and let cheese melt for 3 minutes.
Remove from oven and let cool for 5 minutes.
I usually use this dish as breakfast and do not add any other side dishes to it. However, these mushrooms could be an excellent side dish to any meat dinner.