PORTOBELLO MUSHROOMS STUFFED WITH BREADCRUMBS
User Reviews
4
PORTOBELLO MUSHROOMS STUFFED WITH BREADCRUMBS
Description
This recipe removes portobello mushroom stems and skins, then finely chops the stems to sauté with onions and garlic in olive oil. Fresh breadcrumbs are prepared by processing slightly stale white bread, then combined with the sautéed mixture along with chopped parsley and dill. The mixture is seasoned with salt and black pepper and spooned into the hollowed mushroom caps.
After assembling, stuffed mushrooms are baked at 350°F (175°C) until tender and the breadcrumb topping achieves a golden, crisp finish. The removal of the mushroom skin helps prevent excess moisture and toughness. Lemon wedges are suggested as a garnish to add fresh brightness at serving.
This dish works well as an appetizer or side, showcasing rich mushroom umami balanced with aromatic herbs and crunchy topping.
Ingredients
- 6 portobello mushroom medium/large
- 2 tbsp olive oil
- ½ onion medium, finely chopped
- 2 garlic cloves, minced
- 1 heaping cup breadcrumbs fresh
- ⅓ cup parsley chopped
- ⅓ cup dill chopped
- salt
- black pepper
- lemon to garnish
Instructions
- Remove the stems from the mushrooms and finely chop. Set aside.
- Using your fingers, remove the skin off the mushrooms. Discard the skin.
- Preheat the oven to 350F and prepare a baking tray lined with slightly greased foil or parchment paper.
- To prepare the stuffing, saute the onion in olive oil on medium heat for about 4-5 minutes. Add the reserved chopped mushrooms, saute for another 3 minutes, and add garlic. Cook the garlic for another minute and turn the heat off.
- Break the bread into small pieces and process in a small electric chopper or food processor until breadcrumbs form. Transfer the breadcrumbs into the mixing bowl. Add the sauteed onion, parsley, dill, and a touch of salt and pepper. Mix everything together.
- Place the mushrooms onto the baking tray and top them with the breadcrumb mixture.
- Bake for about 20-25 minutes, or until the mushrooms are tender and the breadcrumbs are golden. Serve with lemon wedges.
Notes
- Use slightly stale white bread, such as Italian loaf, for fresh breadcrumbs to improve texture.
- Removing the portobello skin reduces excess moisture and ensures a tender mushroom filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 43mg | 2% |
| Potassium | 508mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 6500IU | 130% |
| Vitamin C | 118.8mg | 132% |
| Calcium | 180mg | 18% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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