19 March, 2018
Stuffed Portabella Mushrooms
Stuffed Portabella Mushrooms are a delicious way of including a healthy and filling meal, fast!
Portabella or Portobella are huge mushrooms, round but with flat caps. They have black gills underside and the stem is edible. The best part of Portabella mushrooms is they have a rich and meaty texture and flavour, which it retains the meaty flavour even after cooking.
The Portabella mushroom, Agaricus bisporus, is also known as Agaric cultivé, Champignon de Paris, and Cultivated Mushroom. Like all fungus varieties, Portabella natural sources of vitamin D, copper and selenium. A mature mushroom is also a good source of vitamin B6 and niacin.
When I saw this recipe at Mayuri’s place, I wanted to try it immediately and luckily I found Portobello mushrooms the same day. So I adapted the recipe to suit my daughter’s taste. It is Caprese style only since the cheese is less I have not labelled it as such.
The main ingredients of Stuffed Portabella Mushrooms are of course portabella mushrooms, mozzarella cheese, tomatoes, basil, chives, garlic, butter.
I have tried Caprese style in the past as
The other mushroom dishes that will add to the variety are
- Almi ani Batat che Ambat| Tangy Mushroom and Potato Vegetable Recipe
- Mushrooms Baked with Coriander Garlic Chutney~ Bite-Sized Appetizers
- Mushroom and Fried Banana Sticks in a Kokum Sauce
- Yummy Stir fried Burnt Garlic Mushrooms
- Lemony Mushroom Pulao
- X for Xec Xec with Mushrooms
Stuffed Portabella Mushrooms
- Serves: 5 pieces
- Preparation time: 10 minutes
- Cooking Time: 10-15 minutes
- 5 portobello mushrooms
- 20 cherry tomatoes cut into halves
- mozzarella ( I will recommend 100 grams but I used about 50 grams max.)
- 2 tbsp chives fresh
- 4 basil leaves fresh
- 2 1/2 tbsp butter
- 10-12 garlic cloves
- 3 slices bread toast
- 1 tsp soya sauce
- 2 tbsp chilli sauce, adjust as per taste
- salt to sprinkle on top
- Remove stems and the gills (I am not sure if this is a step needed but most recipes said this and hence I removed them).
- Reserve the stems and discard the gills.
- Wash and wipe the mushrooms.
- Heat butter in a pan.
- Add garlic and stir-fry for a few seconds.
- Cool and apply to the mushrooms with the garlic butter.
- Marinate the mushrooms in the soya sauce and chilli sauce mixture.
- In the balance garlic butter, add the mushroom stems chopped. Cook covered.
- Add bread toast crumbled coarsely, chives chopped and mix well.
- Switch the oven on at 180°C/400F. You can grill them too switch the grill on high.
- I used a glass lid of casserole and placed the mushrooms on the lid.
- Fill the caps with the toast and stem filling.
- Add the sliced tomatoes. Sprinkle with chives.
- Tear the basil and add to the mushroom.
- Add the mozzarella (I used miserly quantities as kiddo refuses to eat).
- Bake for 10-15 minutes or until the cheese melts.
- Serve garnished with chives.
- Serve this dish along with some soup or a salad.
- I would like more basil and cheese but the family members do not enjoy them so I cut the quantity.