📝 About This Recipe
Elevate the humble mushroom to a gourmet centerpiece with these hearty, umami-rich stuffed portobellos. Inspired by the rustic flavors of the Mediterranean, these oversized caps are filled with a savory blend of toasted sourdough breadcrumbs, tangy sun-dried tomatoes, and creamy goat cheese. It is a sophisticated vegetarian main course that offers a meaty texture and a complex profile of earthy, salty, and bright herbal notes.
🥗 Ingredients
The Mushroom Base
- 4 large Portobello Mushrooms (stems removed and caps cleaned)
- 3 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 tablespoon Balsamic Vinegar (high quality)
- 1/2 teaspoon Kosher Salt and Black Pepper (each, to taste)
The Savory Filling
- 1.5 cups Sourdough Breadcrumbs (freshly pulsed, not dried)
- 3 cloves Garlic (minced)
- 1 small Shallot (finely diced)
- 1/3 cup Sun-dried Tomatoes (oil-packed, chopped)
- 2 cups Baby Spinach (roughly chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 4 ounces Goat Cheese (crumbled)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 teaspoon Lemon Zest (from half a lemon)
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Clean the portobello mushrooms by wiping the caps with a damp paper towel. Gently pop out the stems (save them for stocks!) and use a small spoon to carefully scrape out the dark brown gills to create more room for filling.
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3
In a small bowl, whisk together 2 tablespoons of olive oil and the balsamic vinegar. Brush the mixture over both sides of the mushroom caps and season with a pinch of salt and pepper.
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4
Place the mushroom caps gill-side up on the baking sheet and roast for 10 minutes. This pre-roasting releases excess moisture so the final dish isn't soggy.
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5
While the caps roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced shallot and cook for 2-3 minutes until translucent.
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6
Stir in the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 1-2 minutes.
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7
In a medium mixing bowl, combine the toasted sourdough breadcrumbs, sun-dried tomatoes, parsley, thyme, and lemon zest. Fold in the sautéed spinach mixture.
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8
Gently fold in the crumbled goat cheese and half of the Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.
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9
Remove the mushroom caps from the oven and carefully drain any liquid that has pooled inside them.
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10
Divide the filling equally among the four caps, pressing it down gently but keeping it piled high for a beautiful presentation.
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11
Sprinkle the remaining Parmesan cheese over the top of each mushroom.
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12
Return to the oven and bake for 15-18 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown and crispy.
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13
For an extra golden finish, turn on the broiler for the last 1-2 minutes, watching closely to prevent burning.
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14
Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always scrape the gills out of the portobellos to prevent your filling from turning a murky black color. If you don't have sourdough, any crusty bread will work, but avoid store-bought fine breadcrumbs as they lack the desired texture. To make this vegan, substitute the goat cheese with a cashew-based cream cheese and the Parmesan with nutritional yeast. Ensure your sun-dried tomatoes are patted dry of excess oil before chopping to keep the filling light. If the mushrooms release too much juice during the second bake, carefully dab the edges of the pan with a paper towel.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad with a simple lemon vinaigrette to cut through the richness. Pair with a chilled glass of Sauvignon Blanc or a light-bodied Pinot Noir. Accompany with roasted fingerling potatoes tossed in rosemary and sea salt. Drizzle a little balsamic glaze over the top just before serving for a professional touch. Serve over a bed of creamy polenta or quinoa for a more filling meal.