• Menu
  • Skip to right header navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

CASA Veneracion: Online Cooking Class

Breakfast. Lunch. Dinner. Midnight Snack.

  • About
  • Cooking Class
  • Recipe Index
  • Search
  • Learn to Cook in 10 Weeks
    • How to Cook, Lesson 1: Know Your Ingredients
  • Recipes By Type
    • Appetizers & Snacks
    • Bread & Breakfast
    • Superb Soups
    • Chicken, Duck & Turkey
    • Fish & Seafood
    • Meatless
    • Mighty Meaty
    • Noodles
    • Rice & Grains
    • Sandwiches & Wraps
    • Side Dishes
    • Sweets & Desserts
    • Drinks
You are here: Home / Appetizers & Snacks / Stuffed and grilled baby portobello mushrooms

Stuffed and grilled baby portobello mushrooms

08/10/2011 //  by Connie Veneracion

Stuffed and grilled baby portobello mushrooms | casaveneracion.com

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

Stuffed and grilled baby portobello mushrooms

Print Pin
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1
Author: Connie Veneracion

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.
Stuffed and grilled baby portobello mushrooms
Appetizers & SnacksMushrooms On the Grill Summer Fun

More Like This

The perfect partner of New Year's eve cocktails: Lemon Mint Mushrooms

Lemon Mint Mushrooms

Skewered Pork BBQ: the Christmas Version

Skewered Pork BBQ: the Christmas Version

Mushroom Salad With Lemon Butter Dressing

Mushroom Salad With Lemon Butter Dressing

Coffee Jelly Drink

Coffee Jelly Beverage

Must Try: Shiitake and Cucumber Stir Fry

Shiitake and Cucumber Stir Fry

If You Like Bak Kut Teh, You Will Love This Pork Ribs Soup!

If You Like Bak Kut Teh, You Will Love This Pork Ribs Soup!

The ultimate chicken salad sandwich

The Ultimate Chicken Salad Sandwich

Chinese-style Braised Sea Cucumbers and Shiitake Mushrooms Recipe

Chinese-style Braised Sea Cucumbers and Shiitake Mushrooms

Easy to prepare and lovely to drink, rose iced "tea" contains no caffeine because there are no real tea leaves in it!

Iced Rose “Tea” is the Perfect Summer Drink

All you need is a wok, five minutes to prepare and 10 minutes to cook this delectable ground beef, shiitake and bok choy tips stir fry!

Ground Beef, Shiitake and Bok Choy Tips Stir Fry

In Episode 11 of Season 14 of The Big Bang Theory, Raj Koothrappali cooked an omelet for his new love interest. The secret, he said, was beating the egg whites separately. This mushroom and cheese omelet was cooked a la Raj. Light and fluffy with melted cheese oozing out.

Mushroom and Cheese Omelet

The delicate flavor of oyster mushrooms and the sweetness of bell pepper make this mushroom and pepper frittata a delightful first meal for the day. Sharp cheddar adds a surprising kick and scallions provide a light crunch.

Mushroom and Bell Pepper Frittata

Previous Post: «Very strawberry ice cream Very strawberry ice cream
Next Post: Sweet potatoes »

Reader Interactions

Comments

  1. natzsm

    08/10/2011 at 8:09 am

    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? :)

    • Connie

      08/10/2011 at 11:59 am

      Still expensive. :( We buy them only once in a while.

  2. Crisma

    08/10/2011 at 3:43 pm

    Hi, Connie. Yes, that’s right. Really expensive… that’s why, okay na rin just to look at the photo ;)

    • Connie

      08/10/2011 at 4:02 pm

      LOL Once in a while is okay. :)

  3. A

    08/11/2011 at 11:19 am

    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.

  4. Cyndi

    08/11/2011 at 10:48 pm

    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

    • Connie

      08/12/2011 at 12:20 am

      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. :)

Primary Sidebar

~ Recipes ~

  • Appetizers & Snacks
  • Superb Soups
  • Bread & Breakfast
  • Chicken, Duck & Turkey
  • Fish & Seafood
  • Mighty Meaty
  • Noodles
  • Rice & Grains
  • Sandwiches & Wraps
  • Side Dishes
  • Sweets & Desserts
  • Drinks
  • Meatless
  • Ovo-Vegetarian
  • Lacto-Vegetarian
  • Ovo-lacto Vegetarian
  • Vegan
  • Keto (Low Carb)

~ Popular Today ~

  • Sinigang na manok (chicken and vegetables soup with tamarind extract) Sinigang na manok (chicken and vegetables soup with tamarind extract)
  • What's the difference between sea salt and rock salt? What’s the difference between sea salt and rock salt?
  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • How to make: Tsokolateng tablea (Filipino hot chocolate drink) How to make: Tsokolateng tablea (Filipino hot chocolate drink)
  • Korean beef stew a la House of Kimchi: Deconstructed recipe from the Korean beef stew of the House of Kimchi (now defunct). Stewing beef is slow cooked with beef bones, seasonings and spices. Spicy Korean Beef Stew a la House of Kimchi

Footer

Hello There!

I'm Connie Veneracion: cook, crafts enthusiast, researcher, reviewer, story teller and occasional geek.

Read more about me, the cooks and the name of the blog. If you're wondering why commenting is off by default, read this.

I am on Pinterest, Youtube, Facebook and Instagram.

Not So Fine Print

Privacy & TOS ♥ Disclaimer ♥ Get In Touch (I don’t accept guest posts, I don’t give free links and I don’t do link exchanges. Exclude me from your round-ups too. Thank you.)

Except for public domain videos, stock images and screen grabs, all images and text © Connie, Speedy, Sam & Alex Veneracion. That means do not reproduce content without written permission from the blog owner.

Copyright © 2019 CASA Veneracion · ALL RIGHTS RESERVED · Powered by Apple, Canon, coffee & ramen.