Stuffed Portobello Mushrooms
- Vegetable recipes
- Heart-healthy
- Low calorie
- Low carb
Ingredients
- 6 large portobello mushrooms
- 3 tbsp (45 mL) extra-virgin olive oil
- 4 anchovies, finely chopped
- 3 cloves garlic, minced
- 1/4 cup (60 mL) minced shallots
- 1/4 tsp (1 mL) each salt and black pepper
- 1/3 cup (75 mL) canned chopped tomatoes
- 1 egg
- 1 tbsp (15 mL) lemon juice
- 1-1/2 cups (375 mL) fresh bread crumbs
- 1/2 cup (125 mL) grated Parmesan cheese
- 1/3 cup (75 mL) finely chopped parsley
Preparation
Twist stems off mushrooms and trim off ends; finely chop stems. With spoon, scrape dark gills off caps and discard. Set caps aside.
In skillet, heat oil over medium heat; fry anchovies, garlic, shallots, salt and pepper until shallots are soft, 3 to 4 minutes. Stir in chopped mushroom stems and fry until tender, about 3 minutes. Stir in tomatoes and fry for 3 minutes. Scrape into bowl; let cool slightly.
With fork, whisk in egg and lemon juice. Stir in crumbs, cheese and parsley. Spoon mixture evenly into mushroom caps. Bake on parchment paper–lined baking sheet in 400F/200C oven until caps are tender and stuffing is crispy, 25 to 30 minutes. Cut each cap into 4 or 6 wedges.
Makes 24 to 36 pieces.
Make-ahead: Do not cut into wedges; refrigerate for up to 1 day. Cut into wedges before reheating in 350F/180C oven until heated through, about 5 minutes.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...