Stuffed Portobello Mushrooms Recipe

Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots, peeled; 1 medium turnip, peeled; 1 medium yellow onion, peeled; 2 tablespoons extra-virgin olive oil; 1 tomato, peeled, seeded and finely chopped; 2 cloves garlic, peeled and finely chopped; Salt and freshly ground black pepper to taste; 2 tablespoons fresh lemon juice; 6 portobello mushrooms, 4 to 5 inches in diameter each, stems removed and discarded; 1 large egg, lightly beaten; 1/4 cup fine dry bread crumbs; 2 tablespoons cold unsalted butter

Servings: persons

2 carrots, peeled
1 medium turnip, peeled
1 medium yellow onion, peeled
2 tablespoons extra-virgin olive oil
1 tomato, peeled, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
Salt and freshly ground black pepper to taste
2 tablespoons fresh lemon juice
6 portobello mushrooms, 4 to 5 inches in diameter each, stems removed and discarded
1 large egg, lightly beaten
1/4 cup fine dry bread crumbs
2 tablespoons cold unsalted butter

1
Preheat the oven to 450 degrees.
2
Cut the carrots, turnip and onion into tiny dice.
3
In a large skillet, heat the olive oil over medium heat and add the diced vegetables, the tomato and the garlic.
4
Cook, covered, stirring occasionally, until the vegetables are very soft, about 10 minutes.
5
Remove from the heat, season with salt and pepper and add 1 tablespoon of the lemon juice.
6
Set aside to cool.
7
Meanwhile, place the portobellos gill side up on a greased baking sheet.
8
Season with salt and pepper and sprinkle each with 1/2 teaspoon of the remaining lemon juice.
9
Stir the egg into the cooled vegetables and divide the mixture among the mushrooms, mounding it neatly over the gills.
10
Sprinkle the mushrooms with bread crumbs and dot each with butter.
11
Bake for 15 minutes, or until the mushrooms are soft and the bread crumbs are lightly browned.
12
(If the bread crumbs do not brown quickly enough, run the mushrooms briefly under a broiler.)
13
Serve hot.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 carrots, peeled, 1 medium turnip, peeled, 1 medium yellow onion, peeled, 2 tablespoons extra-virgin olive oil, and more.

Yes, Stuffed Portobello 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.

Stuffed Portobello Mushrooms

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