Stuffed Portabello Mushrooms
Stuffed Portabello Mushrooms either with, or without meat are easy, quick, and delicious. I’ve made a number of versions over the years and this is the corner stone recipe. Great on the grill or roasted in the oven. Hearty enough for an entrée served with a side salad. Or, omit the meat in the stuffing and serve as the side with some grilled meat. In addition to being tasty, Portabellos are high in protein, fiber, and packed with essential nutrients. Plus, if you happen to have leftovers, they’re an excellent addition to salads or pasta sauce.
This Stuffed Portabello Mushrooms recipe is easy to double for a crowd and can be assembled ahead of time. Just make sure to extend the cooking time if they’ve been made ahead and refrigerated. During the summer we try to minimize indoor cooking so many dinners are grilled. But, in the winter I use the oven and add 5-10 minutes to the cook time. Leftover, cooked rice, or other whole grains work well but, I have used bread crumbs in place of the rice. But, we usually have some leftovers hanging around so this is a good way to use up that last bit of rice. If you choose to skip the meat I recommend adding a pinch of red pepper flakes to bump up the flavor and a bit more salt may be necessary.
Stuffed Portabellos
Ingredients
- 4 large portabello mushrooms
- ½ lb hot Italian sausage optional
- ½ cup yellow onion, finely diced
- ½ cup red bell pepper, finely diced
- 1 tbsp garlic, minced
- ½ cup brown or wild rice, cooked
- 2 tbsp Italian parsley, finely chopped
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup Parmigiano-Reggiano cheese, freshly grated for filling
- ¼ cup Parmigiano-Reggiano cheese, freshly grated for topping
- olive oil
Instructions
- In a large sauté pan over medium heat, cook sausage 8-10 minutes. Remove from pan onto a paper towel lined plate and drain fat from the pan.
- Remove and discard stems from the portabellos. With a spoon, scrape the gills from the inside of the mushrooms. Rinse and pat dry then generously brush or spray both sides of the caps with olive oil. Set aside, top side down.
- In the same sauté pan used to cook the sausage, add 1 tablespoon of olive oil, add onion and peppers, sauté until tender, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add rice, parsley, salt, and pepper, stir to incorporate.
- Remove from heat, add sausage and ½ cup of the cheese, mix well.
- Divide the stuffing evenly between the mushroom caps. Top with remaining cheese.
- Grill over indirect heat until the mushrooms soften and they start to release moisture, 8-10 minutes. Carefully remove them from the grill. Serve immediately.
