5.00 avg. rating (91% score) - 1 vote

Stuffed Roasted Portobello Mushrooms are a wonderful creation, suitable as an appetizer, or a main course for brunch or luncheon. The pair well with scrambled eggs or a good, chilled white wine.
Stuffed Mushrooms

Stuffed Roasted Portobello Mushrooms
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 12
Ingredients
  • 12 large portobello mushrooms
  • 1/2 Cup extra virgin olive oil
  • Kosher salt and freshly ground pepper to taste
  • 6 ounces bacon, chopped
  • 1-1/2 Cups onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons fresh thyme, finely chopped
  • 1 1/2 teaspoons fresh oregano, finely chopped
  • 3/4 Cup white wine
  • 1 Quart medium grain rice, or wild rice, cooked
  • 3/4 Cup scallions, finely chopped
  • 3/4 Cup Gruyere cheese, finely shredded
  • 1 Cup Parmigiano-Reggiano cheese, grated
Instructions
  1. Break off the mushroom stems, chop finely, and set aside. Wipe off the caps with a damp towel and scrape off the gills from the undersides of the caps. Coat the caps with olive oil and season with salt and pepper. Place the mushroom caps on a sheet pan and bake at 350 degrees F for 5 minutes, until they lose their raw look.
  2. In a skillet, render the bacon until crisp. Remove the bacon and crumble; set aside. Add the chopped mushroom stems and onion to the hot bacon fat and saute until the vegetables are tender. Add the garlic, thyme, and oregano, and saute for a minute. Add the wine and boil until reduced to a glaze.
  3. Add the rice, reserved bacon, scallions, Gruyere cheese, and 3/4 of the Parmesan cheese. Mix well and season with more salt and pepper. Stuff the caps with the filling and top with the remaining Parmesan. Hold in the refrigerator if needed. Bake at 375 degrees F for 10 minutes, until the cheese is melted and tops are lightly browned.
  4. Serve warm or at room temperature as an appetizer course or main course for luncheon.

Share →

Leave a Reply

Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.

Please use this search box to find content within this section.

Thanks for dropping by! Feel free to join the discussion by leaving comments, and stay updated by subscribing to the RSS feed.