In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Baked Stuffed Portobello Mushrooms
- add review
- #12383
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 pound multigrain or sourdough bread, cubed
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
1 carrot, chopped
2 stalks celery, sliced
8 ounces mushrooms, sliced
3 1/2 ounces shiitake mushrooms, sliced
1/4 cup pecan pieces
2 teaspoons poultry seasoning
1/2 cup minced parsley
1 cup vegetable broth
freshly ground black pepper
6 portobello mushrooms, stems removed
2 teaspoons olive oil
1 cup white wine
2 tablespoons lemon juice
directions
Place the bread cubes on a baking sheet and bake 20 to 25 minutes in a 300 degrees F oven stirring occasionally to brown.
Heat olive oil and butter in a large skillet and saute onions, carrots and celery until lightly browned. Add mushrooms, pecans and poultry seasoning, continue to saute 2 minutes. Add parsley and transfer to a large mixing bowl. Add toasted bread cubes and broth. Let sit 30 minutes. Season with salt and pepper. Cool.
Mound a portion of stuffing in each mushroom cavity. Place mushroom caps in a large pan in a single layer. Mix olive oil, wine and lemon juice together and pour into pan. Cover with foil and bake 30 minutes. Remove cover and continue baking 15 minutes or until golden brown.
added by
arielletaronga
nutrition data
561 calories, 14 grams fat, 90 grams carbohydrates, 18 grams protein per serving.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
July 18, 2007
So far so goood! I love the ingredients! I did add a smidge more butter and broth, however. There is enough stuffing for 8 portobellos (the six I am preparing are quite large too). I'm in the middle of preparing this great dish, but the recipe fails to note the degrees for cooking the stuffed portobellos in the olive oil, lemon wine broth. So, I'm baking it at 300-degrees just like the bread cubes, to be safe, just in case that temperature is intended for for both. Most recipes for stuffed portobellos are between 375-degrees and 425-degrees,but they are not covered, cooking in a broth, and cooking as long as 45-minutes.