Thursday, October 14, 2010

Stuffed portobello mushrooms

This is yet another wonderful appetizer or anti-pasto.  You will definitely get a lot of OOs and AAHs for this one.  I bet you will have no left over.  I didn’t!

Serving for 4

Main Ingredients:
10 medium size portobello mushrooms
1 cup shredded fresh parmesan cheese
1 tbsp chopped chives
½ cup bread crumbs

Ingredients for filling:
250 gm minced pork of beef
1 tbsp chopped garlic
½  medium size chopped onion
gills of the portobello mushrooms
1 tbsp Olive oil
½ tsp Salt
¼ ts ground black pepper

Ingredients for the sauce:
¾  cup balsamic vinegar,
½ brown sugar
1 cup extra virgin olive oil
1 tsp dried basil

Method to prepare the filling:
Blend garlic and onion in olive oil.  Mix minced pork or beef together blended garlic and onion in olive oil, salt and pepper.  Shape the meat patty into the shape a ball and put in the fridge for 2 hours.

Method to prepare the mushroom:
Discard the stem and scoop out the gills of the mushroom so that there is a recess for filling. 

Method of assembly:
Pour the bread crumbs on a plate and set aside.  Oil the baking pan with olive oil and set aside. Fill mushrooms with A generously and dip the mushroom with the filling side down on the crumbs to bread the filling.  Set the mushrooms on the baking pan and top them with cheese and chives.  Bake them at 350 degrees F or 175 degrees  C for 20 mins.  In the meantime, prepare the sauce.  Warm the balsamic vinegar in a sauce pan and reduce it about ½ cup and turn of heat and add extra virgin olive oil and dried basil.  When the mushroom is baked, remove from oven and put on serving plate.  Drizzle the sauce over the mushrooms before serving.


  1. I love stuffed mushrooms, these looks excellent too!

  2. We love stuffed mushroom and yours look so good. Thank you for your visit.

  3. those look absolutely delicious :)

  4. Hi ravienomnoms,

    Me too, we love all kinds of mushrooms especially portobello.

  5. Hi Rita,

    Thanks for visiting me. I enjoy your blog and I will be your regular visitor:D

  6. Hi ladymorgiana,

    Good to see you and just want you to know, you have a great blog and I enjoy reading your story.

  7. Hi Amanda,

    Thanks for dropping by. I can see you really love food:D Me too:D Hope to see you again.

  8. I love mushrooms and what more stuffed mushrooms...they look delicious...yummm! :) Thanks for sharing this. Have KIV it for next mushroom dish :)

  9. Elin,
    You are most welcome. I am so happy that you find a recipe you like here. Do come back often to check out new recipes.

  10. Hi Veronica, these mushrooms look delicious and so do all your other dishes! Thanks for leaving a comment at my blog. Hope to see your own version of coconut cake soon!

  11. Hi Marty,

    Thanks for checking out my blog and I really appreciate your kind words. When I am successful in baking the coconut cake with your recipe, I will definitely give you the credit and keep you posted!

  12. these stuffed mushrooms are delicious!!! :D

  13. Hi,
    Thanks for your visit and your comment. Visited your blog and you have some very interesting Greek food recipes.

  14. I love mushrooms and these fillings look great! Yum.

  15. oh yes!!! These mushrooms are divine! My daughter's and I love mushrooms, but mushrooms stuffed with delicious meats???? We would most readily devour these. Thanks so much for sharing....

  16. Hi leaf,

    Thanks for checking out my blog. This dish will definitely please mushroom lovers! Hope to hear from you often.

  17. Hi Patty,

    You are most welcome. I am so happy to be able to share my joy with all my foodie friends! Thanks for your comment and do return and check on new recipes. Did you see my recipe on the mushroom soup? Let me know what you think.

  18. Stuffed mushrooms are just one of lifes treasures and treats. Your recipe looks fantastic.

  19. Lisa,
    Thanks for your comment. Love your idea of a pizza party and creating your own pizzas. Your Fig pizza, looks so inviting. I wish I can get fresh figs here. I wonder if it will taste good with preserved figs.


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