Lifestyle

Portobello mushrooms stuffed with 5 easy ingredients


It’s unfortunate but true: stuffed portobello mushrooms are used to make a bad rap. As a vegetarian in my early years, I usually have very little left meatless electricity to choose from when eating out. After choosing my only choice from the menu, a waiter inevitably appeared with a large portobello lid centered on the plate. No extras or decorations — just a giant grilled mushroom. I’m lucky if I can swallow a rubbery, bland bite. Needless to say, when it comes to portobellos, I’m scarred. So what is a recipe developer to do but make stuffed portobello mushrooms actually delicious, and dare I say, delicious.

The last few years have seen a renaissance mushrooms. From King Oyster to Hen of the Woods, mushrooms have become a staple of foodies and a joy to eat. In many kitchens (including mine), mushrooms are hailed as a function super food and treated like a powerful ingredient.

I will eat mushrooms any way and any way I can. Although I like shiitake or maitake, lately I’ve come to love the earthy taste of portobello. They’re delicious on their own, adding meat to omelettes and pasta, but I’ve switched to stuffed portobello mushrooms, enjoying them all as best I can. Nothing is as inspiring as incorporating new ingredients into a main dish and many iterations of stuffed portbello mushrooms later on, I’ve found a combination I’ll be making now and forever. forever. The best part? You only need five ingredients to cook up some magic mushrooms.

How to cook stuffed Portobello mushrooms

I can’t give credit to this tip, but one thing I’ve discovered from doing this recipe a few times is that mushrooms release a lot of juice when roasted. I’m used to sautéing mushrooms in a pan, so I never gave it much thought. But when baked on a paper tray, the mushrooms will be liquid and turn soggy.

After doing a little research, I found this method Let the mushrooms breathe while baking on an oven-safe cooling rack. This allows excess liquid to drain, helping the mushrooms cook. Game changer.

No oven safe cooling rack? I also did this by cooking the mushrooms first on the top and then flipping them over so they cook evenly. In the worst case scenario, wipe off the liquid with a towel before stuffing the mushrooms. Trust me: Trying any of these simple tricks will make all the difference.

Filling: How to Caramel Onions

Caramelized onions are truly one of the crown jewels of the recipe world – remember, the food world at large. The magic that happens when onions are ripe, golden and sweet, is an all-round treasure. But I won’t lie, I burned most of my pan in the process and left behind a few nasty, sticky results. But after countless batches of mixing, I have found a method that helps caramelize onions, in all their sweetness and aroma, just right.

  1. Start with chopped and diced onions. In place of the long strands, diced and chopped onions give your stuffing a nicer texture.
  2. Use a large pan. Bigger than you think you need! Onions need room to cook over direct heat. If you pile them in a small saucepan, they will steam and get soggy. No, thanks.
  3. The more oil, the better. Start with some glugs to help keep things smooth and shiny in the early stages of cooking. If your pan feels dry while cooking the onions, add more oil as needed.
  4. Cook low and slow. Avoid high temperatures at all costs! Cooking onions at a higher temperature will dry out the pan and burn the onions. I keep the heat low to medium-low and adjust as needed. It can take a minute to find the balance between constantly stirring and letting the onions fight the heat, but it’s well worth the effort.
  5. De-oil with vinegar. I like balsamic or apple cider vinegar to deglaze the pan after your onions are almost done cooking. A little water at the end will absorb all the golden bits on the pan. Plus, the vinegar will add a mild sourness to the onions, complementing the sweetness perfectly.

Caramelized onions take a little babysitting time and a little bit of time. But when cooked this way, the end result brings out a lot of flavor.

Tips for taking stuffed Portobello Mushrooms to the next level

So you’ve got your stuffed mushroom tray. So what now?

I love serving my stuffed portobello mushrooms with a really bright and acidic salad. Crispy greens with zingy lime sauce make the perfect combination. If you think your plate could use some carbs, serve a pot of rice along with it. Bread is always a delicious option.

After you’ve finished your meal, don’t worry about leftovers. Personally, I find that stuffed portobello mushrooms don’t hold up very well, but I found a delicious solution for the next day’s palatability. If you have some mushroom caps left, place them on a cutting board, chop, and dice. This includes filling. Store in the refrigerator in an airtight container.

The next day, sauté leftovers in a pan and toss them in an omelet or frittata. Or, cook a large pot of pasta while you saute the mushrooms in the butter. Toss the cooked pasta in the mushrooms along with some pasta water plus Parmesan for extra flavor. With leftover stuffed portobello mushrooms, anything is possible.





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