I love portobello mushrooms. They have a “meaty” taste, and they make a great entree or appetizer. My stuffed mushrooms are filled with corn, brown rice, roasted red peppers, onion, and plenty of seasonings. Oh yeah, and I top them with cheese!
Portobello mushrooms are really big. I've had some that were 5 or 6 inches in diameter! Makes them perfect for stuffing Because of their rich flavor, described as "earthy", they are a good meat substitute. I don't understand the "earthy" description because it doesn't sound very tasty, lol.
Stuffed Portobello Mushrooms
I used canned roasted red peppers instead of roasting my own, but if you want to make roasted red peppers from scratch, you can roast them whole. Just cut out the seeds from the top, brush them with oil, add a dash of salt, and bake them at 400 degrees for about 20 minutes.
Ingredients
3 large Portobello Mushrooms with stems
1 cup corn kernels (cooked)
⅛ cup roasted red peppers (diced)
1 cup cooked brown rice
2 tablespoons fresh basil (cut up)
2 tablespoons olive oil
1 tablespoon butter
6 green onions (whites and tender green parts only, cut into small pieces)
Salt and pepper (to taste)
2 tablespoons grated Pecorino Romano cheese (or Parmesan cheese)
Instructions
Wash the mushrooms and pat dry.
Remove the stems from the mushrooms and dice the stems.
Heat the olive oil over medium heat until hot.
Add the diced mushroom stems and green onions and sauté for 5-8 minutes until mushrooms are starting to brown and onions are transparent.
Add the butter, chopped basil, salt and pepper.
Cook a minute or two longer.
Mix in the corn, red peppers and rice, and cook a couple of minutes until heated through.
Save a little corn and red peppers to use as a garnish.
In the meantime, grill the Portobello caps until tender, 8-10 minutes. I use my George Foreman Grill for this part.
When tender and juicy, place the mushroom caps inside up on a plate and top the caps with the rice mixture.
Add a little more corn and red peppers to the top for presentation.
Finish with Pecorino Romano (or Parmesan) cheese.
Serve hot.
Stuffed Portobello Mushrooms Recipe
Author: Recipe Idea Shop
Ingredients
- 3 large Portobello Mushrooms with stems
- 1 cup corn kernels (cooked)
- ⅛ cup roasted red peppers (diced)
- 1 cup cooked brown rice
- 2 tablespoons fresh basil (cut up)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 6 green onions (whites and tender green parts only, cut into small pieces)
- Salt and pepper (to taste)
- 2 tablespoons grated Pecorino Romano cheese (or Parmesan cheese, leave out for vegan)
Instructions
- Wash the mushrooms and pat dry.
- Remove the stems from the mushrooms and dice the stems.
- Heat the olive oil over medium heat until hot.
- Add the diced mushroom stems and green onions and sauté for 5-8 minutes until mushrooms are starting to brown and onions are transparent.
- Add the butter, chopped basil, salt and pepper.
- Cook a minute or two longer.
- Mix in the corn, red peppers and rice, and cook a couple of minutes until heated through.
- Save a little corn and red peppers to use as a garnish.
- In the meantime, grill the Portobello caps until tender, 8-10 minutes. I use my George Foreman Grill for this part.
- When tender and juicy, place the mushroom caps inside up on a plate and top the caps with the rice mixture.
- Add a little more corn and red peppers to the top for presentation.
- Finish with Pecorino Romano (or Parmesan) cheese.
- Serve hot.
Nutrition (may vary depending on ingredients and amounts used)
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