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Stuffed Portobello Mushrooms

Posted By Ben On January 20, 2011 @ 4:47 pm In Main Dishes,Recipes | 18 Comments

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.

Stuffed Portobello Mushrooms
Recipe type: Main
Note: You might want to add a little bit of jalapenos or chipotle peppers to give it a little kick.
  • •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
  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.

¡Buen provecho!

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