Stuffed Portobello Mushrooms: Your 5-Ingredient Fix

It’s unlucky however true: stuffed portobello mushrooms used to get a nasty rap. Being a vegetarian within the early aughts, I used to be typically left with only a few meatless mains to select from when it got here to consuming out. Having chosen my solely choice from the menu, a waiter would inevitably seem with a big portobello cap centered on the plate. No accompaniments or garnishes—only a large baked mushroom. I’d be fortunate if I may swallow a single rubbery, bland chew. For sure, when it got here to portobellos, I used to be scarred. So what’s a recipe developer to do however create stuffed portobello mushrooms which might be truly palatable, and dare I say, scrumptious.

The previous few years have seen a mushroom renaissance. From King Oyster to Hen of the Woods, mushrooms have change into part of the culinary zeitgeist and are a pleasure to eat. In lots of kitchens (my very own included), mushrooms are lauded as a purposeful superfood and handled like a powerhouse ingredient.

A Stuffed Portobello Mushrooms Recipe You’ll Really Love

I’ll eat mushrooms any and each method I can. Whereas I’m a fan of shiitake or maitake, I’ve lately fallen in love with the earthiness of portobello mushrooms. They’re nice on their very own, including a meaty heft to omelets and pasta, however I’ve transformed to stuffed portobello mushrooms, having fun with all of the deliciousness I can. Nothing evokes like incorporating new elements right into a staple dish, and plenty of iterations of stuffed portbello mushrooms later, I’ve discovered the mixture I’ll make now till perpetually. The most effective half? You solely want 5 elements to prepare dinner up a bit mushroom magic.

Prepare dinner Stuffed Portobello Mushrooms

I can’t take credit score for this trick, however one factor I found whereas making this recipe a couple of occasions was that mushrooms, when roasted, launch loads of water. I’m used to sautéing mushrooms in a pan, so I by no means gave this subject a lot thought. However when baked on a sheet tray, the mushrooms sit of their liquid and switch soggy.

After doing a little analysis, I discovered this method that lets the mushrooms breathe whereas baking on an oven-safe cooling rack. This permits the additional liquid to empty off, serving to the mushrooms prepare dinner by way of. Recreation changer.

Don’t have an oven-safe cooling rack? I’ve additionally carried out this by cooking the mushrooms first stem-side up after which flipping them so that they prepare dinner all the best way round. Worst-case situation, sop up the liquid with a kitchen towel earlier than stuffing the mushrooms. Belief me: Making an attempt any of those easy methods will make all of the distinction.

The Filling: Caramelize Onions

Caramelized onions are really one of many gems of the recipe world—scratch that, the meals world basically. The magic that occurs when onions prepare dinner down, getting golden and candy, is a complete treasure. However I gained’t lie, I’ve burned my fair proportion of pans within the course of and been left with a couple of sticky, disagreeable outcomes. However after numerous batches, I’ve discovered a technique that will get caramelized onions, in all their candy and jammy glory, excellent.

1. Begin with chopped and diced onions. In lieu of lengthy strands, chopped and diced onions give your stuffing a tastier texture.
2. Use a big pan. Bigger than you suppose you want! The onions want room to prepare dinner over direct warmth. In the event you pile them in a small pan, they’ll steam and get soggy. No thanks.
3. The extra oil, the higher. Beginning with a couple of further glugs helps maintain the whole lot clean and shiny within the early phases of cooking. In case your pan feels dry whereas cooking the onions, add extra oil as wanted.
4. Prepare dinner low and gradual. Keep away from excessive warmth in any respect prices! Cooking your onions at the next temperature will dry the pan and burn your onions. I maintain the warmth on low to medium-low and modify as wanted. It’d take a minute to search out the appropriate steadiness between always stirring and letting the onions sit in opposition to the warmth, however it’s properly definitely worth the effort.
5. Deglaze with vinegar. I really like balsamic or apple cider vinegar to deglaze the pan as soon as your onions are virtually carried out cooking. Slightly splash on the finish will choose up all of the golden bits sitting on the pan. Plus, the vinegar will add a pleasant chew of acidity to the onions that enhances the sweetness completely.

Caramelized onions take a bit babysitting and a little bit of time. However when cooked this fashion, the ultimate end result yields a lot taste.

Ideas for Subsequent-Stage Stuffed Portobello Mushrooms

So you’ve your tray of stuffed mushrooms. Now what?

I like serving my stuffed portobello mushrooms with a extremely shiny and acidic salad. Crisp greens with a zingy lemon dressing make for an ideal pairing. In the event you suppose your plate may use some carbs, serve a pot of rice alongside. Bread is at all times a scrumptious choice, too.

When you’ve wrapped up your meal, don’t fear about leftovers. Personally, I discover that stuffed portobello mushrooms don’t maintain very properly, however I’ve discovered a tasty resolution for next-day deliciousness. If in case you have a couple of mushroom caps left, place them on a chopping board, chop, and cube them into small cubes. This contains the filling, too. Retailer within the fridge in an hermetic container.

The subsequent day, sauté the leftovers in a pan and toss them into an omelet or frittata. Or, make an enormous pot of pasta whilst you sauté the mushrooms in butter. Add the cooked pasta to the mushrooms with a bit of the pasta water plus Parmesan for added decadence. With leftover stuffed portobello mushrooms, something is feasible.

Print