Hello, lovely readers! I hope you’re all having a fantastic day. Al here, welcoming you back to my little corner of the internet where we celebrate the joys of home cooking. Today, I have an absolute treat for you: Garlic and Herb Stuffed Portobello Mushrooms with Parmesan Gratin. As someone who loves experimenting with a variety of flavors in the kitchen, this dish holds a special place in my heart.
Now, I don’t know about you, but there’s just something incredibly satisfying about mushrooms. Their earthy flavor, their meaty texture—it’s like a little package of nature’s goodness. Portobello mushrooms, in particular, are great because they’re big and sturdy, making them perfect for stuffing. Plus, when you bake them, the way they soak up all those delicious flavors—oh, it’s divine!
In our household, Sundays are family days. With four children bustling around, the weekends are often filled with laughter, chaos, and inevitably, the enticing aroma of something baking in the oven. This recipe fits perfectly into that Sunday vibe. It’s easy to prepare, doesn’t take too much time, and is a definite crowd-pleaser.
The beauty of this dish lies in its simplicity. Fresh garlic, fragrant herbs, and a blend of cheeses come together to create a stuffing that’s both rich and flavorful. The end result? Juicy mushrooms with a golden, crispy topping that will have everyone coming back for seconds—and maybe even thirds!
### Ingredients:
– 4 large Portobello mushrooms
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/2 cup finely chopped onions
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable or chicken broth
– 1/4 cup shredded mozzarella cheese
### Method:
1. **Preheat your oven**: Start by preheating to 375°F (190°C).
2. **Clean the mushrooms**: Gently wipe the Portobello mushrooms with a damp paper towel to clean them. Remove the stems and carefully scoop out the gills with a spoon. This will create the perfect pocket for all that delicious stuffing.
3. **Sauté the aromatics**: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and finely chopped onions. Sauté for about 5 minutes until they are softened and fragrant. Trust me, your kitchen will smell amazing right about now.
4. **Prepare the stuffing**: In a mixing bowl, combine the sautéed garlic and onions, breadcrumbs, grated Parmesan cheese, chopped parsley, dried thyme, dried oregano, salt, and black pepper. Mix well.
5. **Moisten the stuffing**: Add the vegetable or chicken broth to the mixture and stir until evenly moistened. This will ensure that the stuffing is perfectly balanced—not too dry and not too wet.
6. **Stuff the mushrooms**: Place the mushrooms on a baking sheet, gill side up. Drizzle the remaining olive oil over the tops. Spoon the breadcrumb mixture into each mushroom cap, pressing it down gently to pack it in.
7. **Add the cheese**: Sprinkle shredded mozzarella cheese evenly over the top of each stuffed mushroom. This is where the magic happens!
8. **Bake**: Pop the baking sheet into your preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
9. **Cool and serve**: Once out of the oven, let them cool slightly before serving. Then, dig in and enjoy!
Well, there you have it—a delightful, easy-to-make dish that brings together the comforting flavors of garlic and herbs with the rich, umami goodness of Portobello mushrooms. Perfect for a family dinner or even as an impressive starter for when you have guests over.
I encourage you to give this recipe a try and share it with your loved ones. And as always, if you do make it, I’d love to hear how it turned out for you! Drop a comment or share a photo—let’s keep the conversation going.
Happy cooking, everyone!
Al
Ingredients
– 4 large Portobello mushrooms
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/2 cup finely chopped onions
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable or chicken broth
– 1/4 cup shredded mozzarella cheese
Method
1. Preheat your oven to 375°F (190°C).
2. Clean the Portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and carefully scoop out the gills with a spoon.
3. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and finely chopped onions, and sauté for about 5 minutes until they are softened and fragrant.
4. In a mixing bowl, combine the sautéed garlic and onions, breadcrumbs, grated Parmesan cheese, chopped parsley, dried thyme, dried oregano, salt, and black pepper. Mix well.
5. Add the vegetable or chicken broth to the mixture and stir until it is evenly moistened.
6. Place the cleaned Portobello mushrooms on a baking sheet, gill side up. Drizzle the remaining tablespoon of olive oil over the mushrooms.
7. Spoon the breadcrumb mixture into each mushroom cap, pressing it down gently to pack it in.
8. Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed mushroom.
9. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
10. Remove from the oven and let cool slightly before serving. Enjoy!
