It’s time for another recipe upgrade. I love making stuffed mushrooms, and they’re so quick on a weeknight. I wrote this recipe a while back, but it needed better pictures.
For the nights when I don’t want meat, these fill their place easily. I sometimes change up the ingredients in the stuffing depending on what I have lying around. If you wanted to add some meat, you could add some rendered sausage or bacon, or even just sliced prosciutto.
2 portobello mushrooms
1 shallot or 1/4 of an onion, minced
1 clove of garlic, minced
1 teaspoon chopped thyme
1/4 cup panko breadcrumbs
1/4 cup grated parmesan or grana padano
3 tablespoons chopped parsley
1 tablespoon balsamic vinegar
2 tablespoons olive oil
salt and pepper
Preheat oven to 375 degrees. Remove stems from mushrooms, chop them up and reserve for the stuffing. Brush the mushrooms with the balsamic vinegar and 1 tablespoon of the olive oil. Roast in the oven for 10-15 minutes, until they start to give up some of their liquid.
Meanwhile, combine the chopped stems with the shallot, garlic, thyme, breadcrumbs, cheese, and parsley. Add salt and pepper to season. Stuff the mushrooms with the mixture and drizzle the remaining olive oil on their tops. Roast for another 10-15 minutes, until they start to brown on top. You can also use the broiler to get a nice brown on top if necessary.