We are a family of mushroom lovers. Though white and cremini mushrooms are part of our regular diet, we always save portobello mushrooms for special occasions. In our minds, they are fancier than other mushrooms.
The spongy and meaty texture of mushrooms allows you to play with different spices and seasonings that get absorbed in the mushrooms easily. The bite into these buttery mushrooms hits you with the tang of lemon along with a hint of garlic and onion and crushed red pepper.
Your tasting journey won’t stop here until you feel the crunch of Panko bread crumbs and gooey cheese invading the rest of your sensations. You may agree with us that the texture and taste play an important role in the recipe.
This is a great option for date night – it’s simple, easy to put together but still decadent and has a zing that will be sure to add spice to your romantic evening.
If you make this Stuffed Portobello Mushrooms, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Stuffed Portobello Mushrooms
Ingredients
- 2 portobello mushrooms
- 1 tbsp melted butter
- 2 garlic cloves minced
- ¼ cup red onions finely chopped
- ¼ cup cilantro chopped
- ½ tsp crushed red pepper
- ½ tsp freshly ground black pepper
- ½ tsp lemon juice
- 3 tbsp Panko breadcrumbs divided
- 3 tbsp pepper jack cheese grated OR any soft cheese you prefer, divided
- salt to taste
Instructions
- Preheat the oven to 350 F.
- Gently clean the mushroom caps with a kitchen towel. Remove the stems, chop them finely and set them aside.
- Toss the mushroom caps in the melted butter and place them on a baking dish, gill sides up.
- Prepare the stuffing by mixing the chopped mushroom stems, garlic, onions, cilantro, crushed red pepper, black pepper, lemon juice, 2 tbsp of bread crumbs, and 2 tbsp of cheese, and salt.
- Spoon the stuffing in the mushroom caps and top with the remaining bread crumbs and cheese.
- Bake until the cheese is melted and the topping turns golden brown, about 30 minutes. Serve warm.
