The large size of portobello mushrooms make them ideal for stuffing. Some caps of the mushroom can grow up to 6 inches wide. Stuff these delectable fungi with tasty fillings for simply, healthy and vegetarian meals.
Select mushrooms that are large and firm. For stuffing purposes, the mushroom should not be shriveled or dry. A slippery texture denotes decomposition and should be avoided; an earthy smell is normal.
Wash the mushrooms by placing them in a colander and running cool water over them for a few seconds. The rinsing process should be brief so the mushrooms do not absorb too much water. Use a paper towel to remove any excess dirt and to pat the mushrooms dry.
Slice the stems away with a sharp knife. You can set the stems aside and use them in the stuffing if you choose.
Remove the gills of the mushroom using a small spoon. Set the caps aside.
Prepare the stuffing according to taste. For example, chop a small onion, 1/8 cup celery, and 1 clove minced garlic. Combine with melted butter, seasoned breadcrumbs (about 1/2 cup) and parsley for a flavorful filling.
Stuff the caps with the mixture. The mushrooms should be full and firmly packed, but work gently so the caps do not break.
Melt butter and coat a cookie sheet that has sides. Arrange the stuffed caps in the thin layer of butter and cover with foil.
Bake the stuffed mushrooms for 15 minutes at 350 F. Remove the foil and continue baking until the caps are lightly browned. Serve while hot.
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