Vegetarian Stuffed Portabella Mushroom

The granddaddy of mushrooms is the portabello mushrooms, for it’s supreme, robust flavor.

These vegetarian stuffed portabello mushrooms are simple to make and are packed with Italian flavors.

They make a delicious vegetarian meal, and you won’t miss the meat in this vegetarian meal,

but if you do, add cooked Italian sausage or crispy bacon. If you want to add meat cook the meat

before, after the meat is cooked add the sliced mushrooms to the same pan along with the meat.

Mushrooms soak up water like a sponge, so don’t wash them, instead wipe them  clean with dampened paper towels. The inside of the mushrooms

the” gills ” are perfectly edible you don’t have to remove them,  I always do.

Portabellas are large in size and have a large rounded flat  cap making them ideal for stuffing. When cooked

Portabellas have a memorable chewy, meaty, texture, and a smokey earthy flavor. They are extremely versatile,

and can be grilled to make a vegetarian burger, check out my portabella burger recipe, and a prefect add in to recipes, when

you want the heartiness of meat, but want to go the vegetation route.

When frying the mushrooms for the filling, cook them until the water evaporates, before adding the rest of the ingredients.

I used a mixture of white rice and brown rice, cook the rice according to package directions, or you can use precooked rice is you have some laying around.

Roast the the portabellas about 10 minutes before filling, I use my toaster oven for this recipe, I don’t like using my big oven for roasting small amounts of

ingredients, heats up quickly and produces the same results. In fact I use my toaster oven on a more regular basis then my large oven.

A disclaimer I do not recommend using a toaster oven for baking.

After stuffing the mushrooms, top them with sharp cheddar or a cheese of your choice, and return to oven for 10 to 15 minutes,

or until the cheese is brown and bubbly.

Portabellas will keep 7-10 days when stored in a paper bag in the refrigerator before cooking. They can also be cooked and kept in your freezer for months,

for ready made meals.

If you make this recipe be sure to leave me a comment and please don’t forget to tag me on Instagram…..

Happy cooking!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients 

4 large firm portabella mushrooms

4 cups cooked brown or white rice

8 oz. sliced mushrooms

2 chopped celery stalks

1 chopped onion

2 tablespoons chopped garlic

2 tablespoons olive oil and 2 tablespoons butter

1 cup parmesan cheese

1 cup sharp cheddar

1/3 cup  chopped Italian parsley

1 egg

salt and pepper to taste

Instruction

Preheat oven to 375 degrees

Cook rice according to package directions

with a tablespoon remove fibers from inside mushrooms discard,  clean mushrooms with a dry towel,

rub portabells with olive oil, salt and pepper.

Roast in a 375 degree oven for 10 minutes… set aside

Heat oil and butter in deep saute pan

fry mushrooms until the water evaporates and mushrooms are golden,

add onion and garlic, saute until onions are translucent

add chopped spinach, parmesan, cooked rice and egg to the saute pan

Mix all filling ingredients

Divide filling among the 4 portabella mushrooms, top with sharp cheddar

Bake 30 minutes

Top with Italian parsley and more parmesan ………ENJOY!!!!