Stuffed Portobello Mushrooms
This wonderfully aromatic stuffed mushroom is particularly good as a starter or a side dish.
Overview
Large, meaty portobello mushroom caps baked with a savory-aromatic filling of Brie-style blue cheese, crispy breadcrumbs, garlic, and fresh parsley. The result is a beautiful, vegetarian-friendly starter or side dish with rich, umami flavors and a satisfying texture contrast between soft cheese and crispy topping.
Ingredients
- 4 portobello mushrooms
- 150 grams Brie-style blue cheese (diced)
- 50 grams fresh bread crumbs
- small bunch of parsley (finely chopped)
- 5 cloves garlic (peeled and finely chopped)
- olive oil (for drizzling)
Method
- Preheat the oven to 180°C.
- Put the mushrooms on a foil-lined baking sheet and sprinkle over the diced cheese.
- Mix together the breadcrumbs, parsley and garlic.
- Season with salt and pepper.
- Spoon on to the mushrooms and cheese, drizzle over a little olive oil and bake for 20 minutes, until the mushrooms are soft and the cheese has melted.
Notes
- Mushroom selection: Choose large portobello mushrooms (8-10 cm diameter) with firm flesh that won't collapse during baking.
- Cheese options: Brie-style blue cheese adds richness; you can substitute with gruyère, emmental, or a combination for variation.
- Make-ahead: Assemble the mushrooms on the baking sheet up to 12 hours ahead, cover, and refrigerate. Add 2-3 minutes to baking time if cooking from cold.
- Serving temperature: Allow to cool for 1-2 minutes before serving as the cheese will be very hot.
Serving
Serve with: Crusty bread to soak up the cheese filling Garnish with: Fresh parsley leaves and a twist of black pepper Accompaniment: Mixed green salad tossed with vinaigrette
Storage
- Keeps 1-2 days refrigerated in an airtight container
- Unsuitable for freezing due to mushroom texture degradation
- Reheat gently at 160°C for 5-10 minutes until warmed through
- Best served fresh and warm from the oven
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