Stuffed Portobello Mushrooms

Stuffed portobello mushrooms are a delicious and versatile dish that can be adapted with a variety of ingredients. Here they feature a recipe with a small Italian twist, adding a note of Mediterranean flavor.

Ingredients

• 4 medium-sized portobello mushrooms
• 1 finely chopped clove of garlic
• 100 grams of diced bacon or speck (optional)
• 150 grams of breadcrumbs or Italian-style pangrattato
• 100 grams of grated Parmesan cheese
• Chopped fresh parsley
• Salt and pepper to taste
• Extra virgin olive oil
• 2 tablespoons of balsamic vinegar (optional for an Italian touch)
• 150 grams of fresh spinach or other greens, depending on availability (optional)

Preparation

1. Preheat the oven to 200°C.
2. Gently clean the portobello mushrooms with a damp cloth or a mushroom brush to remove any dirt residues. Remove the stems and hollow them out slightly to make room for the filling.
3. In a skillet, heat a drizzle of olive oil and sauté the chopped garlic. If you’ve decided to use bacon or speck, add them now and cook until crispy.
4. Add the chopped spinach and let it wilt. Then, remove from heat and let it cool.
5. In a bowl, mix the breadcrumbs or pangrattato with the Parmesan cheese, chopped parsley, and add the mix of bacon (or speck) and spinach, salt, and pepper to taste. If you wish, combine the balsamic vinegar for a sweet and sour touch.
6. Stuff each portobello mushroom with the prepared mix, pressing lightly to make the filling adhere.
7. Place the mushrooms on a baking tray lined with parchment paper, drizzle with extra virgin olive oil, and bake for about 20 minutes or until the mushrooms are tender and the filling is golden.
8. Serve the stuffed portobello mushrooms hot.

Curiosity

Portobello mushrooms are known for their meaty texture and intense flavor, making them great meat substitutes in many vegetarian recipes. In Italy, we love to add a touch of balsamic vinegar to enhance the natural sweetness of the mushrooms and to add a distinctive sweet and sour note.