Bushra Griffith
Portobello mushrooms are a versatile ingredient that can be baked, grilled, or fried and used in recipes such as burgers, lasagne, or as a simple side dish. They are larger than common white mushrooms or crimini, making them perfect for stuffing with cheese and other ingredients. When cooking Portobello mushrooms, it is important to remove the excess water to ensure the mushrooms are juicy but not watery. They can be baked in the oven or grilled on a barbecue, making them a quick and easy option for a vegetarian meal.
| Characteristics | Values |
|---|---|
| Type of Mushroom | Portobello |
| Type of Dish | Appetizer, Main, Side |
| Oven Temperature | 350°F-400°F |
| Preparation | Wipe mushrooms clean, remove stems, place on baking sheet |
| Marinade | Olive oil, balsamic vinegar, rosemary, garlic powder, black pepper, cayenne, soy sauce |
| Toppings/Fillings | Cheese, spinach, breadcrumbs, onion, garlic, thyme, butter, breadcrumbs, hot sauce, basil, oregano, avocado, tomato, arugula, feta, mozzarella, Parmesan, cream cheese, mascarpone |
| Baking Time | 10-20 minutes |
| Calories | 196-221 kcal |
Explore related products
![Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook]](https://m.media-amazon.com/images/I/81eH1+cYeZL._AC_UY218_.jpg)
What You'll Learn
How to bake big mushrooms with cheese
Baking big mushrooms with cheese is a simple and delicious dish that can be prepared in a variety of ways. Here is a step-by-step guide on how to bake big mushrooms with cheese, including a few different methods and serving suggestions.
Preparation
First, preheat your oven to 400°F. Clean your mushrooms with a damp paper towel or a mushroom brush, ensuring they are free of dirt. For stuffed mushrooms, carefully remove the stems, chop them finely, and set them aside for the stuffing. Place the mushrooms stem-side down on a baking pan or rack over a baking sheet to catch any excess liquid.
Baking
Bake the mushrooms for 10 to 15 minutes until they release their water. Remove them from the oven, and use paper towels to soak up any excess water. At this point, you have the option to stuff the mushrooms or simply top them with cheese.
Stuffing
If you choose to stuff your mushrooms, heat some olive oil in a skillet over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent. Then, add your choice of vegetables, such as green pepper, spinach, tomatoes, or caramelized onions, and cook until wilted. Next, stir in the chopped mushroom stems, breadcrumbs, and your choice of cheese. Goat cheese, mozzarella, cream cheese, Parmesan, and Gruyere are all excellent options. You can also add spices like salt, pepper, and hot sauce to taste.
Once your filling is prepared, stuff each mushroom generously with the mixture. You can top the stuffed mushrooms with extra cheese if desired.
Baking the Stuffed Mushrooms
Place the stuffed mushrooms back in the oven and bake for an additional 10 to 20 minutes, or until the cheese is melted and golden. The baking time will depend on your preferred level of doneness.
Serving
These cheesy baked mushrooms can be served as an appetizer, a side dish, or a main course. They pair well with mashed potatoes, cauliflower, parsnip puree, grilled meats, or a hearty salad. You can also serve them as a burger by placing them between buns with fresh toppings like spinach, tomato, avocado, or arugula.
Variations
There are several variations you can try when baking big mushrooms with cheese. You can marinate the mushrooms before baking by whisking together a mixture of balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne, and letting the mushrooms sit in this mixture for added flavour. You can also experiment with different types of cheese, such as fontina, gouda, or provolone. Additionally, you can bake the mushrooms in an air fryer at 400°F for a crispier texture.
Storage
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 5 to 7 days. They can also be frozen before baking for up to 3 months.
Authentic Cheesy Ramen: A Step-by-Step Guide
You may want to see also
How to grill big mushrooms with cheese
Grilled portobello mushrooms are a tasty treat and are very easy to prepare. Here is a step-by-step guide on how to grill big mushrooms with cheese:
Preparation
Firstly, preheat your grill or a large skillet to medium heat (around 350 to 400 degrees Fahrenheit). Brush the grill with oil to prevent the mushrooms from sticking.
Marinade
In a shallow baking dish, whisk together a marinade of balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust the seasonings if you like. You can also add a little honey to the marinade for extra caramelisation.
Coating the Mushrooms
Add the mushrooms to the marinade and turn to coat. Leave the mushrooms to sit for 5 minutes on one side, then flip and leave for another 5 minutes. The longer they sit, the more intense the flavour will be.
Grilling
Remove the mushrooms from the marinade, shaking off any excess. Cook on each side for 3 to 4 minutes, or until caramelised. You can also grill for 2 minutes cap down, make a quarter turn for cross-hatched grill marks, grill for another 2 minutes, then turn the heat down to medium, flip the cap up, and grill for another 4 minutes. Baste with the leftover marinade while grilling.
Adding Cheese
Once grilled, you can add cheese to the mushrooms. Fontina, gouda, gruyere, mozzarella, and provolone are all excellent choices. You can also add other toppings like spinach, tomato, avocado, or arugula.
Serving
Grilled portobello mushrooms can be served on their own or as a burger in a bun. They also work well as bowls filled with crumbled feta on top of a mushroom and cheese risotto.
Cheese Ramen Stir Fry: Quick, Easy, Delicious
You may want to see also
How to stuff big mushrooms with cheese
Ingredients
- Large mushrooms (Portobello or Portobella mushrooms are great options)
- Cheese (mozzarella, Parmesan, goat cheese, or cream cheese are popular choices)
- Olive oil
- Salt and pepper
- Garlic
- Onion
- Breadcrumbs
- Spinach
- Tomatoes
- Hot sauce
Instructions
Preheat your oven to 400°F. Clean your mushrooms with a damp paper towel or mushroom brush, being careful not to soak them in water. Remove the stems from the mushrooms, chop them finely, and set aside for the stuffing. Place the mushrooms stem-side down on a baking pan. Bake for 10 to 15 minutes until they release water, then remove from the oven and use paper towels to soak up the excess water.
In a skillet, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent. Add the chopped mushroom stems, spinach, and green pepper, and cook until the spinach wilts. Stir in the tomatoes, goat cheese, salt, pepper, hot sauce, and breadcrumbs. Cook this mixture for a couple of minutes.
Now it's time to stuff your mushrooms! Stuff each mushroom cap with a generous amount of the mixture. Top with mozzarella cheese. Bake for about 10 minutes, or until the cheese melts and turns golden.
These stuffed mushrooms are perfect as an appetizer or a main course, served with a side of mashed potatoes, cauliflower, parsnip puree, or a hearty salad. Enjoy!
Goat Cheese Storage: Keeping Your Cheese Fresh
You may want to see also
Explore related products
How to make big mushrooms with cheese in an air fryer
Ingredients
- 1 pound of mushrooms
- 1/4 cup grated parmesan cheese
- 3 tablespoons of oil
- 1 tablespoon of fresh thyme or 1 teaspoon of dried thyme
- Salt and pepper
- Other seasonings of your choice (e.g. Italian seasoning, smoked paprika, chili powder)
Optional Ingredients for Cheese Stuffed Mushrooms
- Shredded cheddar cheese
- Green onions
- Bread crumbs
- Butter
- Worcestershire sauce
- Garlic powder
- Hot sauce
- Paprika
Instructions
- Clean the mushrooms with a damp paper towel, a soft vegetable brush, or a damp microfiber cloth. Do not rinse the mushrooms under water, as they will become soggy.
- Cut off and chop the stems of the mushrooms. You can decide how much stem you want to remove, but make sure to chop about half to 3/4 of the stems into fine pieces.
- Place the mushrooms in a large mixing bowl. Add oil, soy sauce, garlic, salt, and pepper; toss to coat. If you are making the stuffed mushrooms, add the chopped mushroom stems and other filling ingredients to a separate mixing bowl and combine.
- Preheat your air fryer to 350-375 degrees F.
- Place the mushrooms in the air fryer basket in a single layer, cap side down. Make sure they do not overlap. If your mushrooms are too big, you may need to cook them in batches.
- Cook for 4-5 minutes, then flip them over and cook for another 4-5 minutes. Smaller mushrooms may take less time to cook, so keep an eye on them to avoid overcooking.
- If you are adding shredded cheese, flip the mushrooms over halfway through cooking, top with cheese, and continue cooking until the cheese is melted and lightly browned.
- For stuffed mushrooms, use a small spoon to press the stuffing mixture into the mushroom cavities until compact. Fill all the mushroom caps, then place them in the air fryer basket and sprinkle with paprika.
- Allow the mushrooms to cool slightly before serving to help retain their juices.
Notes
- Cooking time may vary depending on the size of your mushrooms and the type of air fryer you are using.
- You can freeze leftover mushrooms, but they are best added to saucy dishes once defrosted.
Quick, Easy, Cheesy: Land O Lakes Mac & Cheese
You may want to see also
How to make big mushrooms with cream cheese
This is a step-by-step guide on how to make big mushrooms with cream cheese. This recipe is a delicious savoury treat and always a crowd favourite.
Ingredients
- Large mushrooms
- Cream cheese
- Parmesan cheese
- Black pepper
- Onion powder
- Cayenne pepper
- Olive oil
- Salt
Method
Preheat your oven to 350°F (175°C). Grease a baking sheet with cooking spray or olive oil. Clean the mushrooms with a damp paper towel. Carefully break the stems from the mushrooms and finely chop them. Set the mushroom caps aside. Heat oil in a large skillet over medium heat. Add the chopped mushroom stems, onion powder, and garlic and saute for a few minutes. Stir in the cream cheese, Parmesan cheese, black pepper, and cayenne pepper into the skillet until well combined. Use a small spoon to fill each mushroom cap with the cream cheese mixture. Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven until piping hot and liquid starts to form under each cap, which should take around 20 minutes.
Serving Suggestions
These creamy, cheesy mushrooms can be served as an appetizer or a side dish. They go well with mashed potatoes, cauliflower, parsnip puree, or a hearty salad. You can also serve them as a side to steak, grilled or roasted chicken, or pork chops.
Velveeta Cheese Block: Melting and Cooking Guide
You may want to see also
