As a kid, I used to hide away in my room whenever my dad started cooking mushrooms. I couldn't stand their earthy aroma. Funny how things change, though. Now, mushrooms are one of my favourite "vegetables" (technically, they're a fungus, but let's stick with vegetables for now—it sounds more appetizing!).
Despite my childhood aversion, I've developed a deep appreciation for mushrooms. This Stuffed Portobello Mushroom recipe is not only delicious but also incredibly easy to make. The filling, which includes breadcrumbs, Parmesan cheese, and fresh parsley, perfectly complements the mushrooms' meaty texture.
And let's not forget about their nutritional punch! Mushrooms are packed with vitamins, minerals, and antioxidants, making them a powerhouse addition to any meal. Portobello mushrooms, in particular, are rich in fibre, selenium, and B vitamins.
So, grab your apron and let's get cooking!
Stuffed Portobello Mushrooms
(Serves 4)
Ingredients:
- 4 large Portobello mushrooms
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup gluten-free breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Additional extra virgin olive oil for drizzling
Directions:
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Clean the Portobello mushrooms and remove the stems. Place the mushrooms on the prepared baking sheet, gill side up.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, and sauté until softened for about 5 minutes.
4. Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, parsley, salt, and pepper.
5. Spoon the breadcrumb mixture evenly into the mushroom caps, pressing gently to pack the filling.
6. Drizzle a little olive oil over the stuffed mushrooms.
7. Bake in the oven for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
8. Serve the stuffed Portobello mushrooms warm as a delicious appetizer or side dish.
I hope you try these Stuffed Portobello Mushrooms, even if you weren't a fan of mushrooms as a kid like me. They're a great way to enjoy this nutritious fungus.
Have you ever had a change of heart about a food you disliked as a child? Share your story and thoughts on this recipe in the comments! And don't forget to tag me on social media if you recreate this dish. Enjoy!
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