A popular appetizer and cocktail food, stuffed mushrooms are tasty and easy to make if you can find good mushrooms. I saw some baby portobello mushrooms at the supermarket last weekend and they looked just perfect for stuffing.
There are hundreds of ways to make the stuffing for the mushrooms — from meaty to purely vegetarian. Whatever filling you want to use, just don’t forget two things — the cheese that binds together all the other ingredients for the filling and bread crumbs to make a lightly crisp topping.
These stuffed and grilled baby portobello mushrooms (which I served with a very simple arugula and mango salad) were what Speedy and I had for lunch yesterday.
Stuffed and grilled baby portobello mushrooms
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 1
Ingredients
- 4 to 6 baby portobello mushrooms
- 4 to 6 tablespoons tuna and cheese pimiento spread
- 4 teaspoons herbed and spiced butter melted
- 4 teaspoons panko (Japanese bread crumbs)
Instructions
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Fire up the grill (or preheat the oven to 375F with the broiler on).
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Wipe the mushrooms lightly with kitchen paper just in case they got soil on them.
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Pull out the stems of the mushrooms and chop. Mix with the tuna and cheese pimiento spread. This is your filling.
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Brush the mushrooms caps, including the cavities, with the melted herbed and spiced butter.
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Fill the mushroom cavities with the filling.
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Arrange the mushrooms, filling side up, on a baking sheet. Drizzle the remaining melted butter over them.
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Grill or broil for about five minutes or just until the cheese melts and the tops are lightly browned and crisp.
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Serve with your favorite salad.
