Main Dishes Recipes — By Ben on 20 January 2011
Stuffed Portobello Mushrooms

I love mushrooms, but I don’t cook mushrooms very often. It’s one of those things that you can’t explain yourself. If I love something so much, how come I don’t eat it more often… Anyway, my dad surprised me the other day with a 4-pack of portobello mushrooms. I opened the fridge one night and there they were, looking pretty and delicious. The following morning my mom asked how we were going to prepare them. I remembered that three years ago I made these stuffed portobello mushrooms and they were so delicious, but this time I let my mom come up with the filling and, of course, she didn’t disappoint.

Portobello mushroom


Stuffed Portobello Mushrooms
Author: 
Recipe type: Main
 
Note: You might want to add a little bit of jalapenos or chipotle peppers to give it a little kick.
Ingredients
  • •4 portobello mushrooms, washed and without the stems
  • •2 TBSP olive oil
  • •1/2 large onion, chopped
  • •2 garlic cloves, minced
  • •500 gr (1/2 lb) ground beef
  • •2 bell peppers, chopped
  • •250 gr (1/2 lb) tomatoes, chopped
  • •1/2 cup raisins
  • •chopped parsley
  • •4 TBSP butter
  • •1 cup mozzarella cheese (I used "Mexican Manchego" cheese), grated
  • •1/8 cup fresh grated Parmesan cheese
Instructions
  1. In a large saucepan sautee onions in olive oil. Add garlic and ground beef and cook until brown. Chop the stems of the mushrooms and add them to the meat.
  2. Add bell peppers, tomatoes, raisins and parsley. Season to taste.
  3. Cook for about 25 minutes until most of the liquid has evaporated.
  4. Turn the mushrooms upside down and place 1 TBSP of butter on each one. Stuff with the meat.
  5. Mix cheeses in a medium bowl and top the mushrooms with it.
  6. Broil for about 10 minutes (if the mushrooms are small it will take less time) or until the mushrooms are tender and the cheese brown and beautiful.
  7. Serve over lettuce leaves and enjoy.


Stuffed portobellos

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(18) Readers Comments

  1. I love mushrooms too and don't cook them often enough :-) really I do not know why. probably becoz no one else in the family will eat a mushroom. This one looks Fab!

  2. Definitely for me! A pity that it is difficult to find Portobellos here…

    Cheers,

    Rosa

  3. I love mixing sweet and savory in my dinners and with the raisins and beef…you've done just that here! These sound delicious.

  4. I was wondering what was under that beautifully charred cheese…sounds tasty.

  5. Stuffed portobellos are like filling a bowl with a bunch of good stuff, covering it in cheese, and then eating the bowl. These look like a complete meal – and they look freaking great.

  6. YUM!! I love the addition of raisins. They add a great flavor. The photo is great too–I want to eat one right now!!

  7. Ben, They came out perfect! I too love the addition of raisins, I like the sweet taste it adds. Have a great weekend : )

  8. love Portobello mushrooms, I always eats roasted, but love this way. I certayly try the recipe. Thanks for share

  9. I love stuffing portobellos! They're my 'steak.' The Mexican manchego sounds great on top of the filling.

  10. Your Mom certainly didn’t disappoint! Picadillo-stuffed and cheese-topped mushrooms–with a bit of chile chipotle on the side???? Inspired. Beautiful photos as always, Ben.

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