Stuffed Portobello Mushrooms – Appetizers for Dinner

Stuffed mushrooms are one of my favorite appetizers. This dish, however is good enough for a whole meal! Perfect for date night or dinner for the in laws, these stuffed portobellos are sure to impress and are very simple to make. Serve two with a fresh salad or side of greens as the main course or slice into quarters to serve as classic appetizers. 

Stuffed Portobello Mushrooms

  • 4 portobello mushrooms, stems carefully removed
  • 1/2 cup filling:
    • Mushroom stems, finely chopped
    • 4 cloves garlic, diced
    • 1 cup ground meat (i used pork) *optional vegetarian substitution: 1 whole portobello mushroom, finely chopped
    • 1/2 onion, diced
    • half a dozen chopped pecans
    • 1/2 cup blue cheese (could use feta, goat cheese or another strongly flavored, crumbly cheese of your choice)
    • 1/2 cup (1 piece of toast) breadcrumbs
    • Pinches rosemary, salt, pepper and cayenne

Preheat oven to 350 degrees. Remove the stems from the mushrooms, chop finely and toss in a pan with a drizzle olive oil, the the onions, garlic and ground meat. Cook until veggies are soft and meat has browned. In a medium bowl, combine breadcrumbs with the spices, nuts and cheese. Add the meat/veg mixture and stir to combine with dry ingredients.

Lightly oil a cookie sheet and set out mushrooms with space in between. Salt the caps. Carefully spoon about a half cup of the mixture into each cap and top with a bit more cheese. Lightly brush the edges of the caps with olive oil. Bake uncovered for about 15 minutes or until the cheese is melting, the mushrooms are softening and the pan is sizzling. You don’t want to cook them to ‘mush’ but you also want the mushrooms to be totally hot and softening.

Yes, those are frozen green beans on our plates – but you should serve with a fresh side salad or at least freshly steamed vegetables or broiled asparagus. This meal blew my husband away and we were both swooning in food comas for hours afterward. I will definitely be cooking this dish for my in laws when next they visit. It’s always good to have an easy, yet super impressive and delicious recipe on hand for those “special” occasions!

Do you enjoy “appetizers” for dinner?



Filed under Baked, Cooking, Easy, Vegetarian

4 Responses to Stuffed Portobello Mushrooms – Appetizers for Dinner

  1. Oh my, that sounds delish! I wonder what could be substituted for the bread crumbs as Hubby & I are gluten-free?! Any suggestions? I will definitely be making these even if I have to leave the bread crumbs out.
    GoneCountry recently posted…Spring and Sprout

  2. Hmmmm…. i would say gluten free bread, toasted into breadcrumbs…. does corn have gluten? maybe cornbread crumbs? The crumbs help to absorb the liquid so you could probably even use rice. Try it with extra cheese and no crumbs – cheese solves everything, right? ha! Let us know what you do!
    Miranda recently posted…On Sheet Mulching and The Very First Plant

    • I’m going to try these for dinner tonight! I may use a little extra cheese as you suggested and some ground flaxseed. I’m hoping the flaxseed will help with the moisture plus it will give us some extra fiber, protein and healthy omega-3’s … and it has a great nutty taste that should complement the pecans! Cross your fingers…
      GoneCountry recently posted…Dinner Out

  3. Lashawnda Kalmus

    An appetizer is a small first course of an overall meal. Common examples include: shrimp cocktail, calamari, salad, potato skins, mussels, bruschetta or cheese and crackers. An appetizer may also be very elegant in some restaurants.;”..^

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