Stuffed Marinated Portabella Mushrooms Recipe

Name: Stuffed Marinated Portabella Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup medium-dry Sherry; 3 tablespoons balsamic vinegar; 1 tablespoon minced garlic; 1 tablespoon minced shallot; 1 tablespoon sugar; 1/2 cup olive oil; 1/2 cup vegetable oil; 3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives; 4 large portabella mushrooms (each 5 to 6 inches in diameter; about 1 pound total); 1 medium white onion; 2 ounces thinly sliced prosciutto; 1/2 stick (1/4 cup) unsalted butter; 1 tablespoon finely chopped fresh basil leaves; 1/4 cup finely chopped fresh parsley leaves; 1 1/2 cups fine fresh bread crumbs; 1 cup freshly grated Parmesan (about 3 ounces); 1/2 cup warm water; 1/4 cup medium-dry Sherry; 6 ounces mesclun (about 2 quarts loosely packed); Garnish: Parmesan curls, shaved with a vegetable peeler from a piece of Parmesan at room temperature

Servings: persons

1/3 cup medium-dry Sherry
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon sugar
1/2 cup olive oil
1/2 cup vegetable oil
3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives
4 large portabella mushrooms (each 5 to 6 inches in diameter; about 1 pound total)
1 medium white onion
2 ounces thinly sliced prosciutto
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 1/2 cups fine fresh bread crumbs
1 cup freshly grated Parmesan (about 3 ounces)
1/2 cup warm water
1/4 cup medium-dry Sherry
6 ounces mesclun (about 2 quarts loosely packed)
Garnish: Parmesan curls, shaved with a vegetable peeler from a piece of Parmesan at room temperature

1
In a very small saucepan boil Sherry until reduced by about half and let cool.
2
In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified.
3
Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun.
4
Transfer remaining vinaigrette to a large sealable plastic bag.
5
Discard stems from mushrooms.
6
Add mushrooms to bag and seal, pressing out excess air.
7
Put bag in a bowl.
8
Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
9
Preheat oven to 350F.
10
Finely chop onion and cut prosciutto into julienne strips.
11
In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl.
12
Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.
13
Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan.
14
Divide stuffing among mushrooms and press gently and evenly into caps.
15
Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.
16
In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates.
17
Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces.
18
Transfer a sliced mushroom to each plate and garnish with Parmesan curls.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/3 cup medium-dry Sherry, 3 tablespoons balsamic vinegar, 1 tablespoon minced garlic, 1 tablespoon minced shallot, and more.

Yes, Stuffed Marinated Portabella Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Marinated Portabella Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions