These stuffed portobello mushrooms are the perfect side dish for any meal. They are filled with light mascarpone, fresh herbs and lots of garlic. They also make a great appetizer.Â
These mushrooms are such a great side dish. They are quick and easy and made with simple ingredients. I have found that they are a great as an appetizer or if you are like me a little snack when you are binge watching your favorite tv show. If you bring these to your favorite sports party make sure that you double the recipe as they will disappear faster than it took you to make them.Â
In this recipe
There are only a few simple ingredients that take very little time to prepare.Â
Baby portobello mushrooms:Â Also known as cremini mushrooms are the star of the dish.Â
Mascarpone cheese:Â This is an Italian soft cheese made with whole cream instead of milk. It can be substituted with cream cheese.Â
Garlic:Â Make sure that it is fresh and finely chopped. Try to avoid pre-minced garlic as it might impart an acrid flavor.Â
Fresh herbs: In this recipe parsley and thyme are the herbs of choice however you can substitute with other herbs like oregano, sage, chives, or tarragon.Â
Cremini vs Portobello
Cremini mushrooms also known as baby portobello are the same mushroom. The difference between the two is really just age. the older the mushroom gets the larger they will get and also the more dry it gets as well. Cremini have a higher moisture content and mature portobellos are more rigid and have a deeper mushroom flavor. This is why portobello mushrooms make a great meat alternative especially in a sandwich.Â
Don't rinse them off
Since baby bellas have a pretty high water content you don’t want to rinse them off. The mushrooms caps are like little sponges and they will quickly soak up all as much water as they can. Instead you want to take a wet cloth and rub all of the dirt off of them. This will help the mushrooms keep their shape and stay more rigid while they are cooking. Another thing is that it will help keep the filling inside the mushrooms as there will be less steam in the oven as well.Â
Making stuffed portobello mushrooms
One of the important things is to make sure that you don’t overfill the mushrooms. The easiest way to do this is to use a piping bag. However if you don’t have one of those grab a sandwich bag and fill it with the filling. Then cut off one of the corners. Viola! You have a instant piping bag. Before you add the mushrooms to the pan you want to make sure that the oil has coated the bottom of the pan. Not only does it keep the mushrooms from sticking but any filling that escapes can be easily placed back on top of the mushrooms.Â
Looking for other mushroom recipes?
Garlic Stuffed Portobello Mushrooms
Equipment
- Cast iron skillet
- Mixing Bowl
- Piping bag with tip
Ingredients
- 1 pound portobello mushrooms stems removed
- 8 ounce mascarpone cheese softened
- 4 cloves garlic minced
- 2 tablespoons thyme fresh
- 2 tablespoons parsley fresh, finely chopped
- 2 tablespoons olive oil
- ½ tablespoon ground black pepper
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°F, 200°C, or gas mark 6 with the cast iron skillet inside.
- While the oven is heating combine the mascarpone, garlic, salt, pepper, thyme, and parsley until they evenly mixed and pour into a piping bag or a Ziplock bag with a corner cut off. Pipe the filling into each cup being careful not to overfill.
- When the oven is hot remove the cast iron skillet, add the oil and then add the mushrooms to the pan with the stuffing side up. Bake for 15 - 20 minutes or until the caps start to soften.
Nutrition
