Stuffed Portabello Mushrooms and Cheese
I recently posted a stuffed portabello mushroom recipe and just tried this new one out. I have a thing for that rich, nutty, earthy flavor of overgrown Crimini mushrooms and sometimes I just crave them.
This easy appetizer recipe for stuffed portabella mushrooms with cheese can easily be turned into the main event for your dinner, party, snack or whatever. The size of one extra large portabello is like having a single serving of meat. It definitely fills you up. So, if you use this simple recipe for an appetizer, simply cut it like a small pizza after it’s been out of the oven for a couple of minutes. YUM!
What you need:
- 4 extra large portabello mushrooms
- 3 Tbsp of extra virgin olive oil
- 1/2 cup of red onions, chopped
- 1 large clove of garlic, chopped
- 1 red pepper, diced
- 3 Tbsp of celery, minced
- 2 Tbsp of flour
- 3/4 cup of light cream
- 1 and 1/2 cup of Gruyere, shredded*
What to do:
1. Preheat your oven to 350 degrees.
2. With a spoon, scrape out the black underside of the mushrooms and toss.
3. Trim the stems from the mushrooms and finely chop.
4. Heat the oil in a skillet and when it’s warm (not too hot), add in the mushroom stems, onion, garlic, pepper and celery. Sauté 2 to 3 the mixture for 2 – 3 minutes and then dust the mix with the flour.
5. Add in the cream and cook until mixture thickens, stirring often. Remove from the heat and add in half of the cheese. Mix well.
6. Divide the mixture evenly and fill each mushroom cap. Sprinkle with the remaining cheese.
7. Set aside to cool for a few minutes, then bake for 15 minutes or until the cheese has lightly browned on top. Serve it up on your prettiest platter and enjoy!
* You can substitute the Gruyere with Emmenthaler, Jarlsberg, Swiss or a mixture of these cheeses.
Print out the recipe for Stuffed Portabello Mushrooms and Cheese here.
*Photo courtesy of Lunaraye’s Kitchen Witchery blog. Thanks!
Nice addition of the Gruyere cheese. This looks YUMMY… just in time for the holidays.
Stopping by from CES! Fantastic recipe – love it!!
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All those appetizing ingredients are spot on when stuffing those hearty mushrooms.
I use them quite frequently too…especially with all that great cheese ;o)
Flavourful wishes,
Claudia
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Yes. I am a total cheese lover! Can’t wait to sample some of your recipes too!
Wow these sound good…love stuffed mushrooms
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Hi there I’m from CES group…love this recipe my mouth is watering just looking at the picture…fabulous!
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I love stuffed portobellos. I’m actually planning on making some with chorizo and manchego cheese this week.
How funny, we just made stuffed mushrooms too, ours are different in that they are stuffed with sausage, but your recipe sounds GREAT for a meatless version, thanks for sharing!
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You come up with the most amazing recipes!! Mushrooms are high on my list. These will make an excellent meatless dinner!
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Hi Kim, thanks for being such a loyal reader! Let me know how you like this recipe if you make it!
this sounds so good, as either as is or add small pieces of chicken or ham
What a great idea! Thanks for stopping by!