Best 6 Savory Stuffed Portabellas Recipes

STUFFED PORTOBELLO MUSHROOMS (& MORE RECIPES)

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
• Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
• Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
• Bake 10 minutes until the breadcrumbs are golden. Serve immediately.

~ SAVORY STUFFED PORTABELLA'S ~

Steps:

• 1. Line a boiler pan with foil. Set aside. Remove the stems from the mushrooms, chop and set aside. Remove the gills with a spoon. Discard. Place mushrooms top side up on pan. Spray with cooking spray and place about 5 inches under broiler for about 5 minutes. Should be tender and juices running from them.
• 2. In a medium skillet, saute onions, pepper and garlic over medium heat, stirring often until tender and browning. Stir in the chopped mushroom stems, zucchini, salt and pepper. Cook for another 4 minutes or until tender, stirring often. Remove from heat and pour any of the mushroom juices from the broiled mushrooms in the pan along with the veggies. Leave this mixture cool for a few minutes.
• 3. Stir in the panko crumbs and cheese.
• 4. Stuff each mushroom evenly and place back under broiler for 4 - 5 minutes or until golden and cheese is melted.
• 5. Serve immediately. Delicious.

CRAB STUFFED PORTOBELLOS

Steps:

• Preheat the oven to 350 degrees F.
• Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
• Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

SAVORY STUFFED PORTABELLAS

Steps:

• Preheat oven to 350°F.
• In a medium saucepan cook onion and garlic in hot oil until tender.
• In same saucepan with the onions and garlic, prepare rice pilaf mix according to package directions.
• Meanwhile, drain artichoke hearts, reserving marinade. Coarsely chop artichokes; set aside.
• Cut off mushroom stems even with caps; discard stems. Remove gills, if desired.
• Brush mushrooms with some of the reserved marinade; discard any remaining marinade.
• Place mushroom caps, stemmed sides up, in an ungreased shallow baking pan.
• Bake, uncovered, for 15 to 20 minutes or until mushrooms are tender.
• Transfer to individual plates, stemmed sides up.
• Stir artichoke hearts and cheese into hot rice pilaf mixture; spoon into baked mushroom caps.

STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

STROGANOFF STUFFED PORTABELLAS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• In 10-inch skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box). Heat to boiling, stirring occasionally.
• Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; uncover and allow sauce to thicken, about 5 minutes.
• Meanwhile, clean mushrooms by gently wiping outsides of caps with damp paper towel or soft brush. Pop out stems. With teaspoon, scrape gills until undersides of caps are mostly clean. Place mushrooms on cookie sheet. Spoon stroganoff mixture into each mushroom. Top with cheese.
• Bake 10 to 15 minutes or until mushrooms are cooked and cheese is melted. Top with parsley.