| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 17g | 6g | 18g |
| sugars | fibre | protein | salt |
| 8g | 3g | 13g | 1g |
Why I Love British Stuffed Portobello Mushrooms
There’s a certain charm about whipping up this beautiful British dish, Stuffed Portobello Mushrooms. As someone deeply rooted in the taste of the Montana plains where wild game and fresh local seasonal produce were a staple of our diet, I appreciate the simplicity and heartiness of this meal—the earthy flavors of the mushrooms, the robustness of the vegetables, and the comforting meltiness of the Cheddar cheese. This recipe somewhat reminds me of our family’s traditional Bison Burgers, where the emphasis is on fresh, flavorful ingredients, cooked with care so each ingredient gets a chance to shine.
A Transatlantic Culinary Journey
We often pull inspiration from diverse culinary traditions. In this case, European cuisine tied back nicely to my gastronomical roots. The idea of stuffing mushrooms might have never crossed my mind if not for Jamie Oliver, a proponent of modern British cooking. Digging into his collection of vegetable side dishes, I stumbled onto the concept and decided to lend it my own twist.
Dishes that Complement
Stuffed Portobello Mushrooms, with their hearty fillings, stand excellently as a main course; you could also serve them alongside a light, crisp salad or a roasted meat dish. I’ve found that the tang of a huckleberry vinaigrette salad or the wild flavors of a Venison Steak work best to contrast and highlight the rich, umami tones of the mushrooms.
I hope you love preparing and eating this Stuffed Portobello Mushrooms recipe as much as I do. Cooking is about comfort, love, and sharing, and this dish perfectly encapsulates all of those feelings. Happy cooking!
What You’ll Need
- 6 Large Portobello Mushrooms
- 3 Cups of Fresh Baby Spinach
- 2 Tablespoons of Olive Oil
- 1 Medium Onion, finely chopped
- 2 Cloves of Garlic, minced
- 1 Red Bell Pepper, finely chopped
- 1/2 Teaspoon of Dried Thyme
- 1/2 Teaspoon of Dried Oregano
- 1 Cup of Fresh Bread Crumbs
- 1 Cup of Grated Cheddar Cheese
- Salt and Black Pepper to taste
- Freshly Chopped Parsley for garnish
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Remove the stems from the Portobello mushrooms, and scoop out the gills. Set the mushrooms aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the onions, garlic and red bell pepper. Cook these for about 5 minutes, or until they are tender.
Step Three
Add the baby spinach to the skillet. Cook it until it’s wilted, which should take about 2 minutes. Stir in the dried thyme and oregano, and then season the mixture with salt and pepper.
Step Four
Remove the skillet from heat, and then stir in the fresh bread crumbs and grated cheddar cheese. Mix everything together until the bread crumbs are moistened.
Step Five
Divide the mixture evenly among the mushrooms, filling the caps. Place stuffed mushrooms on a baking sheet, and bake them for about 20 minutes, or until the mushrooms are tender and the topping is golden.
Step Six
Serve the stuffed mushrooms hot, garnished with chopped parsley. Enjoy your homemade Stuffed Portobello Mushrooms!
