Meat, carb, veggie. Meat, carb, veggie. Meat, carb, OMG this is a carousel of boring! There’s no reason we have to trisect our plates and fill them by category day after day after day. There’s a whole grocery store out there filled to the gills with fun ingredients like mushrooms.
Get it? Gills? Fungus joke for the win.
Unless you detest mushrooms, and yes, I know some of you do, you’re guaranteed to love this vegetarian entree. The meaty mushroom base, savory filling, and crunchy top is the perfect cure for the common dinner.
But so worth it because I want you to be able to enjoy these as much as I do.
|Stuffed Portobella Mushrooms||
- 6 portobello caps, gills and stems removed
- 2 cloves garlic, minced
- 3 T butter
- 2 C onion, chopped
- 1 C parsley, chopped (sub spinach or kale or whatever green thing you have)
- 4 C panko breadcrumbs (or regular, if that’s what you’ve got– panko=crispy)
- 2 t sea salt
- 2 T olive oil
- 3 T butter
- 6 eggs
- 2 T salt (more or less to taste)
- Freshly cracked black pepper
- 2/3 C grated parmaggiano reggiano
- Preheat oven to 375 F
- Clean the mushrooms and scrape the dark gills and stems out
- Place mushrooms gill-side up on a baking sheet and rub both sides with olive oil
- In a large pan, saute onions and garlic in 3 T butter until soft and tender, but not browned
- Scrape onions and garlic into a large bowl and add bread crumbs, parsley, and cheese.
- Stir to combine
- Whisk together eggs and salt and stir into bread crumb mixture
- The mixture should be moist enough to form a loosely packed ball in the palm of your hand.
- Pack each mushroom generously and tightly with filling
- Dot the top with the remaining butter and sprinkle with sea salt
- Bake until golden brown and crispy on top
I use truffle oil/truffle salt/truffle butter in these whenever they’re available. Truffle oil, specifically, is easy to come by and really amps up the flavor and interest of mushrooms. BUT these are delicious without, as well!
Photo courtesy of Kristie Webber