Appetizer,  Easy,  For Cheese Lovers,  Vegetarian

Stuffed Portabella Mushrooms

Share It!
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •  
  •  

Since I forgot to do a photo shoot of the completed dish, and since the majority of my current viewership of this blog is from Vimeo or Patreon traffic; we have here a dads-gone-mild still from the bonus Patreon-only video where I make this dish.

As I mention in the video – when I can I like to make an appetizer we can casually nosh on while we chat and I prepare dinner; to assuage hunger a bit and prevent any pre-dinner cocktails from obliterating us; making my slow kitchen ass even slower (and Cubbie’s clean-up less effectual).

A cheap, grill & pan type oven bacon cooker (pan is usually aluminum) is particularly fine for the initial roasting (they are also great for baking frozen french fries or onion rings). Let me know how they turn out for ya.

Stuffed Portabella Mushrooms

Roasted portabellas with a red bell pepper, cream cheese, butter and mushroom stuffing topped with parmesan cheese!
Prep Time6 mins
Cook Time28 mins
Total Time34 mins
Course: Appetizer
Cuisine: American
Keyword: easy, portabella mushrooms, stuffed mushrooms
Cost: $9

Ingredients

  • 6-8 stuffing portabella mushrooms (or 3 large) (including stems)
  • 4 oz cream cheese
  • 1 tsp butter
  • 1 TBSP extra virgin olive oil
  • 1 tsp garlic-infused olive oil
  • 1/2 large red bell pepper 1/8" dice
  • 1 TBSP fresh chives minced (or 1/2 tsp freeze dried)
  • 1/4 tsp ground black pepper
  • 1/4 tsp rubbed sage
  • 1/8 tsp tarragon leaves
  • 1/2 tsp sea salt
  • 2 TBSP grated parmesan cheese

Instructions

  • Preheat oven to 425 F. Lightly grease a glass baking dish that can hold your stuffed mushrooms and set aside.
  • Clean mushrooms and pat dry quickly with paper towel.
  • Grasp mushroom stems close to the cap, with the other hand gently twist cap until stems separate from cap. Save the stems!
  • Score the mushroom caps gently with a sharp knife.
  • Brush extra virgin olive oil on the caps.
  • Place on an oven bacon cooker (or your broiler rack/pan, or similar; you need something to catch the drippings). Cap side down.
  • Bake at 425 F for 12 minutes. Remove from oven and set aside to cool a little.
  • Lower oven heat to 375 F.
  • While the mushrooms roast, make your stuffing. In a small pan, heat garlic infused olive oil and butter on medium.
  • Add red bell pepper. Cook for 3 minutes
  • Trim any hard pieces of the mushroom stems and then dice 1/8". Add mushrooms, chives and spices to bell peppers and continue sauteing until red peppers are soft – about another 5 minutes.
  • Remove from heat. Stir in 4 oz cream cheese.
  • Stuff mushrooms with cream cheese/vegetable mix. You should have some leftover if using the stuffing sized portabellas.
  • Return to oven and bake at 375 F or until parmesan cheese has turned golden brown.
  • Remove from oven and let cool a minute – then serve. Enjoy!!

Notes

  • leftover stuffing is like a dip, eat it with wheat crackers or vegetable sticks!
  • A disposable aluminum turkey roasting pan should work as well for the unstuffed mushrooms. Anything with a rack and a tray that can handle 425 F.
  • if no garlic-infused olive oil is on hand, use extra virgin and mince up a shallot or garlic clove.

Music to cook by: Rough Guide to Psychedelic Salsa

Keep the recipes coming - support this blog at Patreon 🙂
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   Yum
  •   
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *