Adrianna from A Cozy Kitchen makes holiday brunch easy and filling with this supersized stuffed mushroom recipe using portabella caps and a meaty chopped mushroom filling!
During the month of December, it’s all about the appetizers…and cookies. Cookies are important, too. But today I’m sharing with you one of my favorite larger format appetizers that could almost double as an entree: the stuffed portabella mushroom. It’s a little meta, I’d say, mushroom on mushroom! Think of it like the mushroom version of the turducken.
These larger portabella mushrooms are stuffed with a mixture of diced white button mushrooms, seasonings like bread crumbs, red pepper flakes, Gruyere cheese and fresh Italian parsley. It’s the ideal mixture you’d want in any stuffed mushroom recipe, actually. They take under 30 minutes to whip up. And they can even be prepped ahead of time and assembled just before guests arrive, making them the ideal appetizer for your holiday season.
Stuffed Portabella Mushrooms
- 10 white button mushrooms, diced (will equal to about 2 1/4 cups)
- 2 garlic cloves
- 1/4 cup dried bread crumbs
- 1/2 teaspoons Italian seasoning
- 1/4 teaspoons red pepper flakes
- 3/4 cup grated Gruyere cheese
- 2 tablespoons creme fraiche (or sour cream)
- Parsley salad
- 1 small Italian parsley
- 1/2 shallot, minced
- 1/2 lemon
- 1 teaspoon olive oil
- Salt to taste
- 4 portabella mushrooms
- Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil.
- In a large bowl mix together the diced white button mushrooms, garlic, bread crumbs, Italian seasoning, red pepper flakes, Gruyere cheese and creme fraiche. Flip the portabella mushrooms so they face stem side up. Scoop a few tablespoons of filling into each portabella; feel free to pile it high! Top each portabella with a sprinkling of salt and few pinches of extra bread crumbs. Transfer to the oven to bake for 20 to 25 minutes, until the tops are browned and the portabellas are tender when poked with a knife.
- Meanwhile, mix together the Italian parsley, shallots, lemon juice and olive oil. Top each baked portabella mushroom with a scoop of the Italian parsley salad and serve.