Best 2 Stuffed Marinated Portabella Mushrooms Recipes

Craving for a flavorful and satisfying vegetarian dish that impresses both your taste buds and your guests? Look no further than stuffed marinated portabella mushrooms! These hearty and versatile mushrooms are the perfect canvas for a variety of fillings, marinades, and cooking methods. Whether you prefer a classic Italian-inspired stuffing or something more adventurous with Asian flavors, the possibilities are endless. With their meaty texture and ability to absorb marinades like a sponge, portabella mushrooms are a culinary delight that will leave you craving more. So, grab your aprons and get ready to embark on a savory journey as we explore the best recipes for stuffed marinated portabella mushrooms.

Here are our top 2 tried and tested recipes!

STUFFED MARINATED PORTABELLA MUSHROOMS

Stuffed Marinated Portabella Mushrooms image

Categories Herb Mushroom Appetizer Bake Marinate Lunch Parmesan Fall Prosciutto Lettuce Gourmet

Yield Serves 4 as a hearty first course or light main course

Number Of Ingredients 22

Ingredients

For Sherry vinaigrette
1/3 cup medium-dry Sherry
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon sugar
1/2 cup olive oil
1/2 cup vegetable oil
3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives
4 large portabella mushrooms (each 5 to 6 inches in diameter; about 1 pound total)
For stuffing
1 medium white onion
2 ounces thinly sliced prosciutto
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 1/2 cups fine fresh bread crumbs
1 cup freshly grated Parmesan (about 3 ounces)
1/2 cup warm water
1/4 cup medium-dry Sherry
6 ounces mesclun (about 2 quarts loosely packed)
Garnish: Parmesan curls, shaved with a vegetable peeler from a piece of Parmesan at room temperature

Steps:

Make vinaigrette:
In a very small saucepan boil Sherry until reduced by about half and let cool. In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified. Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
Preheat oven to 350°F.
Make stuffing:
Finely chop onion and cut prosciutto into julienne strips. In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.
Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.
In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.

MARINATED STUFFED PORTABELLA MUSHROOMS

Marinated Stuffed Portabella Mushrooms image

Great company fare but simple and quick enough for everyday! It's a side dish. It's an appetizer. It's a main dish. It's excellent anytime and anyway you serve it! (Well I guess some might argue that, since this really might not be a good breakfast but....to each his or her own!)

Provided by Malriah

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

6 portabella mushrooms, stems removed and reserved for stuffing
1/2 cup chicken broth
1/2 cup honey
1 cup red wine
3 tablespoons balsamic vinegar
1 clove garlic, minced
1 cup olive oil
2 tablespoons chopped fresh herbs (sage and thyme worked well)
1 pinch salt
1 pinch black pepper
1 tablespoon olive oil
1/2 lb ground chicken (or Turkey)
1 1/2 cups hot cooked brown rice
1 tablespoon chopped sage
1/2 cup diced celery
1 small onion, diced
2 cloves garlic, minced
6 tablespoons parmesan cheese
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

With a damp cloth or paper towel, wipe the portabellas to clean them.
Remove the stems, chop and set aside.
Mix all of the marinade ingredients together and place into a Ziplock bag.
Add the mushroom caps and seal.
Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
To make the stuffing, begin heating olive oil in a large skillet.
Add reserved mushroom stems, onions, celery and garlic.
Cook until veggies start to soften a bit.
Add chicken and cook until done, about 5 or 6 minutes.
Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
If it is a little dry, you can mix in a tablespoon or so of broth or wine.
Remove portabellas from the Ziplock bag and discard remaining marinade.
With a paper towel, pat the portabellas to remove excess moisture.
Turn them over so that the gill sides are facing up and place in an oven safe pan.
Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
Sprinkle the remaining 2 tablespoons of Parmesan on top.
Pour the chicken broth in the bottom of pan.
Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.

Tips:

Choose large, flat portobello mushrooms for stuffing. Look for mushrooms with a diameter of at least 4 inches.
Remove the stems from the mushrooms and finely chop them. The stems can be used in the stuffing or discarded.
Use a variety of fillings for your mushrooms. Some popular options include breadcrumbs, sausage, vegetables, and cheese.
Season the stuffing with your favorite herbs and spices. Garlic, thyme, and rosemary are all good choices.
Marinate the mushrooms in a flavorful liquid before cooking. This will help to add flavor and moisture to the mushrooms.
Cook the mushrooms over medium heat until they are tender and the stuffing is cooked through.
Serve the mushrooms immediately with your favorite sides.

Conclusion:

Stuffed portobello mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With so many different variations, there's a stuffed portobello mushroom recipe to suit everyone's taste. So next time you're looking for a flavorful and satisfying meal, give stuffed portobello mushrooms a try!