There’s something delightfully retro about a good baked portobello mushroom that’s stuffed with breadcrumbs and herbs. Popularized in the 1940s, when restaurants started filling different types of mushrooms with ingredients like crabmeat, the history of the form stretches back at least to the turn of the 20th century, but […]
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There’s something delightfully retro about a good baked portobello mushroom that’s stuffed with breadcrumbs and herbs. Popularized in the 1940s, when restaurants started filling different types of mushrooms with ingredients like crabmeat, the history of the form stretches back at least to the turn of the 20th century, but there’s no definitive point of origin for this flavorful dish. However they were born, though, stuffed mushrooms have thrived.
Portobello mushroom recipes tend to have a health food gloss thanks to the mushroom’s popularity as a meat substitute, but the truth is stuffed mushrooms can be downright rich, fun party fare. (For what it’s worth, you can also do better than an old-school portobello mushroom burger.) Here, for instance, we fill portobello mushroom caps with buttery sautéed onions, prosciutto, breadcrumbs, and Parmesan cheese—not to mention a splash of sherry. These few simple ingredients come together for a plant-forward main dish with big umami. The key is devoting some prep time to the mushrooms themselves: Before you stuff, you’ll marinate the portobellos in a flavorful vinaigrette with more sherry, plus balsamic, shallot, garlic, and herbs like fresh thyme and parsley for as little as 30 minutes (and up to 2 hours).
These marinated stuffed mushrooms make a wonderful first course or light main. But don’t let that stop you from baking a batch and slicing them into strips to serve as appetizers. They’d also be a great side dish for pork chops, hearty seafood, or anything coming off the grill.
Ingredients
4 servings
Vinaigrette
⅓ cup medium-dry sherry
3 Tbsp. balsamic vinegar
1 Tbsp. minced garlic
1 Tbsp. minced shallot
1 Tbsp. sugar
Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil
½ cup vegetable oil
3 Tbsp. finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives
Stuffing and Assembly
4 large portobello mushrooms (each 5 to 6 inches in diameter; about 1 pound total)
½ stick (4 Tbsp.) unsalted butter
1 medium white onion, finely chopped
2 ounces prosciutto, thinly sliced into strips
1½ cups fine fresh bread crumbs
1 Tbsp. finely chopped fresh basil leaves
¼ cup finely chopped fresh parsley leaves
1 cup freshly grated Parmesan (about 3 ounces)
Kosher salt and freshly ground black pepper
½ cup warm water
¼ cup medium-dry sherry
6 ounces mesclun (about 2 quarts loosely packed)
Parmesan curls, shaved with a vegetable peeler at room temperature, for garnish
Vinaigrette
Step 1
In a very small saucepan boil sherry until reduced by half and let cool. In a bowl whisk together reduced sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper. Add oils in a slow, steady stream, whisking until emulsified. Whisk in herbs and reserve ¼ cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
Stuffing and Assembly
Step 2
Discard stems from mushrooms. Add mushroom caps to bag with vinaigrette and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
Step 3
Place a rack in center of oven; preheat to 350°F.
Step 4
Melt butter in a large skillet over medium heat. Add onion and cook, stirring, until soft (about 5 minutes) and transfer to a bowl. Stir in prosciutto, bread crumbs, basil, parsley, and 1 cup freshly grated Parmesan. Season with salt and pepper to taste and mix until combined.
Step 5
Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13x9x2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and sherry around mushrooms and bake 20 to 25 minutes, or until stuffing is golden brown.
Step 6
Toss mesclun with reserved vinaigrette in a medium bowl. Season with salt and pepper and divide among four plates. Transfer a mushroom to each plate and garnish with Parmesan curls.
Editor’s note: This recipe was first printed in the November 1998 issue of ‘Gourmet’ as Stuffed Marinated Portabella Mushrooms. Head this way for more of our best mushroom recipes →
