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
Print PinPrep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
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
- Fire up the grill (or preheat the oven to 375F with the broiler on).
- Wipe the mushrooms lightly with kitchen paper just in case they got soil on them.
- Pull out the stems of the mushrooms and chop. Mix with the tuna and cheese pimiento spread. This is your filling.
- Brush the mushrooms caps, including the cavities, with the melted herbed and spiced butter.
- Fill the mushroom cavities with the filling.
- Arrange the mushrooms, filling side up, on a baking sheet. Drizzle the remaining melted butter over them.
- Grill or broil for about five minutes or just until the cheese melts and the tops are lightly browned and crisp.
- Serve with your favorite salad.
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Ms. Connie,
We love portabello mushrooms and have used them for “burger” sandwiches as a meat substitute. Plainly brushed with olive oil and some liquid seasoning then grilled on a hot plate. Actually tastes like beef. I thought this was the only way to prepare them seeing it on a network cooking show about 7 years ago and soon got bored of portabellos- not to mention that they are more expensive than beef.
Stuffing them and adding bread crumbs is a great fresh idea for me! Gives me reason to seek out portabellos once again and try out your recipe.
Oh gosh…they were expensive seven years ago…magkano na kaya ngayon? :)
Still expensive. :( We buy them only once in a while.
Hi, Connie. Yes, that’s right. Really expensive… that’s why, okay na rin just to look at the photo ;)
LOL Once in a while is okay. :)
Portabellos can be considered the prime cut of vegetarian foods. What a fine aged steak is to meat lovers, portabellos are to vegetarians.
Incidentally, finely chopped re-hydrated shitake mushrooms (including the hard stems–when finely minced, are easy to chew and digest), can substitute for ground pork or beef. Chinese vegetarians use this as they would ground meat. Since mushrooms have no fat or cholesterol, they are an ideal substitute for weight watchers too.
I have been looking at your site and you have some great recipe ideas. I’m new to the food blogging world and I’m trying to get to know the food blogging community. It is hard to get some of the foods you use where I live but some recipes I will try. I also invite you to look at my blog at accidentalhomecook.com
Welcome to food blogging, Cyndi. There are a lot of food blog communities, some better than others. :) Your blog with its original articles and photos look great. :)