Best 3 Stuffed Grilled Portobello Mushroom Caps Recipes
**Savor the Succulent Symphony of Stuffed Grilled Portobello Mushroom Caps: A Culinary Journey into Umami Delights**
Embark on a tantalizing culinary voyage with our grilled portobello mushroom caps, a symphony of flavors that will captivate your taste buds. These meaty, umami-rich mushrooms are lovingly stuffed with a medley of delectable ingredients, creating a symphony of textures and tastes. From the classic blend of breadcrumbs, herbs, and Parmesan cheese to the innovative fusion of sun-dried tomatoes and spinach, each recipe promises a unique gustatory experience. Grilled to perfection, the portobello mushrooms exude an irresistible aroma that beckons you to savor their smoky, earthy goodness. Prepare to be enthralled by this versatile dish, perfect as a hearty main course, a delectable appetizer, or a flavor-packed side. Let your taste buds embark on a journey of pure culinary bliss with our grilled portobello mushroom caps – a medley of flavors that will leave you craving more.
GRILLED STUFFED PORTOBELLO MUSHROOM CAPS RECIPE - (4.4/5)
Provided by Booper-2
Number Of Ingredients 6
Steps:
- HEAT barbecue to medium heat. Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture. Fill caps with remaining ingredients. Grill 6 to 8 min. or until filling is heated through. Serve warm.
GRILLED STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the grill to medium heat
- Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
- In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.
SAUSAGE-STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
- Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
- Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
- Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Tips:
- Choose large, flat portobello mushrooms with intact stems.
- To remove the stems, use a spoon to gently scrape them out.
- Brush the mushrooms with olive oil and season them with salt and pepper before grilling.
- Grill the mushrooms over medium heat for 5-7 minutes per side, or until they are tender and slightly charred.
- While the mushrooms are grilling, prepare the stuffing. You can use a variety of ingredients, such as cooked rice, vegetables, cheese, and herbs.
- Once the mushrooms are grilled, stuff them with the prepared stuffing and return them to the grill for a few minutes, or until the stuffing is heated through.
- Serve the stuffed portobello mushrooms immediately.
Conclusion:
Stuffed grilled portobello mushrooms are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are also a good source of protein, fiber, and vitamins. With so many different ways to stuff them, there is sure to be a recipe that everyone will enjoy.
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