Best 10 Oyster Stuffing Portabella Mushrooms Recipes

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Welcome to the delightful culinary journey of creating an unforgettable dish: oyster stuffing portabella mushrooms. This enticing dish blends the savory richness of oyster stuffing with the earthy elegance of portabella mushrooms. Whether you're a seasoned chef or a novice cook, this article will guide you through the steps of crafting this delectable dish, offering insights into ingredient selection, cooking techniques, and presentation ideas. Get ready to embark on a gastronomic adventure that will tantalize your taste buds and leave your dinner guests craving for more.

Let's cook with our recipes!

OYSTER STUFFING PORTABELLA MUSHROOMS



Oyster Stuffing Portabella Mushrooms image

I couldn't find what I wanted anywhere on line so I made it up myself! It is a compilation of several recipes.

Provided by Dixie in Orlando

Categories     Vegetable

Time 55m

Yield 10 serving(s)

Number Of Ingredients 17

10 portabella mushrooms, stemmed
2 tablespoons olive oil, divided
1 lb sourdough bread, 10 cups cubed
1 pint raw oyster, coarsely chopped
4 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4 cup fresh parsley, plus
2 tablespoons fresh parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon clove, ground
1 cup vegetable stock (or 1 cup no-chicken stock)
2 large eggs, beaten

Steps:

  • Preheat oven to 400 degrees F.
  • Gently scrap brown gills from inside of each mushroom cap. Lightly wipe with damp papertowel. Rub each cap with a little olive oil and set aside.
  • Toast bread cubes until golden brown on baking sheet, and remove to a large bowl.
  • Heat butter over medium high heat in a large skillet, add onions and celery and cook, stirring, about 5 minutes until tender.
  • Remove from heat and stir in parsley and other spices. Stir in stock and eggs.
  • Stir in bread cubes, and chopped oysters and toss well until stuffing is moist but not packed together.
  • Remove approximately 4 cups stuffing and place in food processor. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Repeat if necessary so you have about 3 cups of chopped stuffing.
  • Reserve remaining stuffing and place in small casserole dish. Refrigerate for later use.
  • Divide the stuffing among the mushroom caps, and 1/2 cup for each mushroom. Place filled mushrooms on a baking sheet.
  • Bake until golden brown on top and mushrooms are tender, about 15 to 18 minutes. Garnish with remaining 2 tablespoons minced parsley.

Nutrition Facts : Calories 279.3, Fat 11, SaturatedFat 4.2, Cholesterol 77.2, Sodium 561, Carbohydrate 34.1, Fiber 3.5, Sugar 3.3, Protein 12.2

LOBSTER STUFFED PORTOBELLO MUSHROOMS



Lobster Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

4 large portobello mushrooms
5 to 10 strands saffron
2 cups white wine
2 cups lobster or crab meat, approximately 2 tails
1 3/4 cups seasoned bread crumbs
1/4 cup Parmesan and pecorino Romano, mixed
1 cup heavy cream
4 to 6 (1/8-inch thick) mozzarella slices

Steps:

  • Preheat oven for 300 degrees F.
  • Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing.
  • Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. Immediately add the wine, and stir gently with a wooden spoon. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam.
  • Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.
  • Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned.

STUFFED PORTOBELLO MUSHROOM



Stuffed Portobello Mushroom image

Provided by Food Network

Time 1h5m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons balsamic vinegar
Pinch salt and pepper
1 large portobello cap, stem removed and reserved
1/4 cup pancetta diced
Olive oil
1/4 cup onion, diced
Stem of mushroom cap, diced
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1/2 cup bread crumbs
2 tablespoons chopped parsley
1/4 cup Gruyere, grated
Pinch salt and freshly ground pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
  • Saute pancetta until crispy, then drain fat from skillet.
  • Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
  • Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
  • This can also be broiled to desired color.

STUFFED PORTABELLA MUSHROOMS



Stuffed Portabella Mushrooms image

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Fall     Gourmet

Yield Makes 2 servings (4 as a side dish)

Number Of Ingredients 8

3 tablespoons olive oil
1 cup coarse fresh bread crumbs
1 medium onion, finely chopped
1 tablespoon minced garlic
4 medium portabella mushrooms (3/4 lb), stems finely chopped
3 canned plum tomatoes, chopped
1/2 teaspoon chopped fresh sage
1/2 cup dry white wine

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
  • Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
  • Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
  • Serve sprinkled with remaining bread crumbs.

THE BEST SEAFOOD STUFFED MUSHROOMS



The Best Seafood Stuffed Mushrooms image

If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.

Provided by Terri Benson Carroll

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package softened cream cheese
1 egg yolk
1 tablespoon Italian bread crumbs
1 green onion, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
1 (6 ounce) can snow crab, drained
1 (4 ounce) can small shrimp, drained
12 large white mushrooms, stems removed
1 cup Italian bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
  • Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g

SPINACH STUFFED PORTOBELLO MUSHROOMS



Spinach Stuffed Portobello Mushrooms image

Mix together spinach, pepperoni, and cheese for delicious easy appetizer.

Provided by jen22

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1 egg
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
¼ cup chopped pepperoni
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
  • Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
  • Beat egg, garlic, salt, and black pepper together in a large bowl.
  • Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
  • Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
  • Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g

STUFFED PORTABELLA MUSHROOMS



Stuffed Portabella Mushrooms image

Categories     Mushroom     Appetizer     Side     Broil     Vegetarian     Quick & Easy     Oscars     Parmesan     Spring     Anniversary     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 5

1/4 cup coarse fresh bread crumbs
3/4 ounce freshly grated Parmesan (about 1/4 cup)
1 tablespoon chopped fresh flat-leafed parsley leaves
2 portabella mushrooms (each about 4 inches in diameter)
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat broiler.
  • In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

This meaty mushroom creates a perfect marriage with creamy goat cheese. For a savory variation, try feta or herbed cream cheese. Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 6 servings.

Number Of Ingredients 5

6 medium portobello mushrooms
1/2 cup crumbled goat cheese
6 tablespoons roasted sweet red peppers strips
Pepper to taste
1 tablespoon olive oil

Steps:

  • Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.

Provided by Tara Parker-Pope

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 14

1 large yellow onion, small dice
1 cup cashews
2 tablespoons olive oil, plus extra for brushing
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, drained and rinsed
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Sea salt
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
  • In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
  • Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
  • Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams

MEDITERRANEAN STUFFED PORTABELLA MUSHROOMS



Mediterranean Stuffed Portabella Mushrooms image

Great versatile recipe. I think it would make great appetizers with the baby portabellas. The original recipe calls for 1/2 cup of bell pepper (half red and half green, but I replaced it with the shredded zucchini. It makes it more moist

Provided by Kanzeda

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb portabella mushroom cap (4 caps)
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
1/4 cup zucchini, shredded
1/4 teaspoon italian seasoning
4 garlic cloves, minced
cooking spray
3 cups croutons
1/2 cup vegetable broth
2 ounces feta cheese, crumbled
3 tablespoons balsamic vinaigrette
4 teaspoons parmesan cheese, grated
1/4 teaspoon black pepper
4 cups mixed salad greens (I like spring mix)

Steps:

  • Heat oven to 350°F.
  • Remove stems from mushrooms and chop finely. I'm not a chopped so at this time I pull out the electric processor. If you are using the bell peppers, you should only use 1/4 cup of the mushroom stems. I use all of them. Combine the onion through the garlic.
  • Heat a skillet over medium, coat the pan with cooking spray. Add the chopped veggie mix to the pan and cook 10 minutes until they are tender.
  • Toss the veggie mix and the bread in a separate bowl. Add the broth slowly, tossing to coat. Add feta and toss gently.
  • Coat a baking sheet with cooking spray.
  • Brush cleaned mushrooms with 1 tablespoon of the vinaigrette, sprinkle with parmesan and black pepper, top each mushroom with 1/2 cup of bread mixture.
  • Bake for 25 minutes or until mushrooms are tender.
  • Combine remaining 2 tablespoons of dressing and salad greens.
  • Serve 1 cup of greens with 1 mushroom cap.

Nutrition Facts : Calories 181.9, Fat 5.5, SaturatedFat 2.9, Cholesterol 14.8, Sodium 368.5, Carbohydrate 26.2, Fiber 3.5, Sugar 3.7, Protein 8.8

Tips:

  • Choose high-quality ingredients: Use fresh, flavorful ingredients to create the best-tasting stuffing. Look for plump, juicy oysters, and firm, meaty mushrooms.
  • Use a variety of herbs and spices: Don't be afraid to experiment with different herbs and spices to create your own unique stuffing flavor. Some popular options include thyme, sage, rosemary, garlic, and onion powder.
  • Don't overcook the stuffing: Overcooked stuffing is dry and bland. Cook it just until it is heated through, about 10-15 minutes.
  • Serve the stuffing immediately: Freshly made stuffing is the best. Serve it as soon as it is cooked, while it is still hot and flavorful.

Conclusion:

Oyster stuffing is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is perfect for special occasions, such as Thanksgiving or Christmas, but it is also easy enough to make for a weeknight meal. With its combination of briny oysters, savory mushrooms, and aromatic herbs, oyster stuffing is sure to please everyone at the table.

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