Mediterranean (Italian-style) Stuffed Portobello Mushrooms with Parmesan cheese, breadcrumbs and parsley. This quick (baked) vegetarian appetizer recipe can be made in air fryer and toaster oven too.
Today we are making a Mediterranean-style stuffed Portobellos (vegetarian) that are perfect as appetizer or even a side meal/salad. Typically, I buy my Portobellos at Lidl, usually when on sale. Otherwise they can be quite pricey, compared to other mushroom varieties. They are usually sold in a pack of 3-4 large meaty mushrooms, produced somewhere in Europe (like Poland, Netherlands, etc.).
FUN FACTS: Portobello mushrooms are believed to have originated in Italy. They are actually mature cremini mushrooms, which themselves are a variation of the common white button mushroom. Portobellos gained popularity in the United States during the late 20th century, particularly for their robust flavor and meaty texture.
In Europe, Portobello mushrooms are typically grown in controlled environments such as indoor mushroom farms. Major supermarket chains and grocery stores across Europe often carry portobello mushrooms in their fresh produce sections, somewhat seasonally.
Ingredients & Substitutions
- Portobello mushrooms – large
- Breadcrumbs – for stuffing
- Parmesan cheese – freshly grated tastes best
- Onion – finely chopped
- Egg – for stuffing
- Olive oil – for sautéing onions and mushroom scoops
- Garlic powder – for better taste or use fresh, finely minced
- Parsley -finely chopped
- White wine – totally optional, but gives unique aroma to the meal
How to cook stuffed Portobello Mushrooms
1st: Scoop out mushroom’s inside with a spoon and sauté with onions in olive oil.
2nd: Prepare the filling with cheese and breadcrumbs.
3rd: Mix everything together, add stuffing to mushrooms and bake/air fry. Enjoy as appetizer or side meal.
Mediterranean Stuffed Portobello Mushrooms
Equipment
- 1 baking tray
- 1 knife & cutting board
Ingredients
- 4 portobello mushrooms, large
- 1 large onion, finely minced
- 8 tbsp. breadcrumbs
- 1 egg, large
- 4 tbsp. Parmesan cheese, freshly grated
- 3 tbsp. olive oil
- 1 tbsp. garlic powder
- 2 tbsp. parsley, finely chopped
- 1/3 cup white wine, optional
- sea salt to taste
Instructions
- Wash Portobello mushrooms and remove stems. Using a spoon, gently scoop out some of the inside of each mushroom to make holes.
- Next, chop finely scooped parts of mushrooms with stems together with onion.
- Sauté in olive oil on the stove until onion becomes translucent. Add white wine (optional) and cook until fully evaporated.
- Transfer to a mixing bowl and add all remaining ingredients (egg, parmesan, breadcrumbs, salt, garlic powder, parsley). Mix well and stuff each mushroom with filling.
- Bake in preheated oven (with hot air for air fry version) on 180C/360F for about 15-20 minutes or until golden on top. Serve immediately.
Notes
Nutrition
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