I was always nervous to cook with portabellas, they just seemed intimidating! I loved them at restaurants but never cooked with them myself – what was I thinking? They are so simple once you know the basic technique for “preparing” them and are so versatile!
When you buy them, they normally come with the stems and gills attached – these both need to be removed before you get cooking. Chop off the stem like you normally would and then use a kitchen spoon to remove the gills – don’t worry if the mushrooms get a little bruised, they’ll come out just fine in the end! Make sure to then take a dry paper towel and brush the caps to ensure all the dirt has been removed.
Now, back to the recipe! I was thinking of doing a caprese-stuffed chicken this week but wanted to add in more veggies and the stuffed mushroom was born. I served this alongside my balsamic yogurt chicken and it was delicious together. These would also be great with a simple salmon or any beef – so many options with a versatile side dish like this.
Here’s how you make them (10 servings of 1 large mushroom/serving):
- Preheat the oven to 200C/400F
- Prepare the mushrooms as directed above and place in a large baking tray with tall sides
- Pour 4 tbsp balsamic and 4 tbsp olive oil over the mushrooms and toss to combine until they are fully coated
- Bake for 15 minutes, gill-side up
- While the mushrooms are baking, mix together 3 pints tomatoes, 1 cup red onion,.5 cups chopped basil, 4 tbsp balsamic vinegar and salt/pepper – set aside
- Remove the mushrooms and discard any liquid – they tend to produce a lot once they bake down
- Stuff the mushrooms with the tomato mixture and top with the chopped mozzarella
- Bake for an additional 10 minutes, or until cheese is gooey and melted fully
Once out of the oven, I like to sprinkle them with additional chopped basil and a drizzle of balsamic vinegar – really seals in the flavor!
- 10 large portabella caps
- 8 tbsp “good” balsamic vinegar + more for drizzling
- 4 tbsp olive oil
- 3 pints cherry tomatoes, I like to mix yellow and red (but it doesn’t matter!)
- 1 cup chopped red onion (omit if you don’t like onion)
- .5 cup chopped fresh basil + more for topping
- 2 balls of mozzarella, chopped into small pieces
If you prefer your caprese salad to be cold, bake the mushrooms for 25 minutes all at once. Once done, discard liquid and let cool and then stuff with tomatoes/cheese and finish with the same drizzle of balsamic and fresh basil leaves.
Let me know what you guys think – I can’t wait to do more stuffed mushroom recipes now that I learned how to prepare them!