When it comes to mushrooms, it doesn't get any bigger than the portobello mushroom. This giant mushroom has a meaty texture that makes it ideal to use as a replacement for meat in many recipes, and also as part of a hearty vegetarian dish. One popular way to prepare portobellos is to stuff them with a meat or vegetarian mixture. Sausage and breadcrumbs are more traditional stuffings for portobello mushrooms, but many varieties of stuffed mushrooms include other vegetables.
Rinse the portobello mushroom under cold water and pat dry with a paper towel.
Scrape out the gills from the underside of the mushroom caps and cut off the the stems. This is where the stuffing will go.
Prepare your chosen stuffing for the mushrooms. You can place just about any semisoft food into the mushrooms, including ground meats, sausage, grains such as rice and quinoa, vegetables such as spinach and bell peppers, and any cheese you prefer. Season and cook any meats and saute vegetables to soften them.
Drizzle olive oil inside of a baking dish to coat the bottom and place the portobello mushrooms into the pan with the underside up.
Spoon the stuffing mixture you created evenly into the portobello mushrooms so that it is overflowing slightly. Top with you favorite cheese if you would like.
Baked the stuffed mushrooms in the oven at 350 degrees Fahrenheit for about 25 to 40 minutes, or until the mushrooms are tender and the stuffing is lightly browned.
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Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.
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