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Stuffed Portobello Mushrooms Recipe
Mascarpone Stuffed Portobellos Recipe

Stuffed Portobello Mushrooms Recipe

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Tender portobello mushrooms are stuffed with a flavorful tapenade and creamy mascarpone cheese. Serve them as a side dish or as an appetizer over toasted French baguette.
Prep Time:
Cook Time:
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Yield: 4 servings

Stuffed Portobello Mushrooms Recipe Instructions

Ingredients

  • For Portobellos
  • 16 medium portobello mushrooms, cleaned and stems removed
  • 3 tbsps. olive oil
  • 1 tbsp. lemon juice
  • For Stuffing
  • 3.5 oz. pitted green olives
  • 3 anchovies
  • 1 tbsp. capers
  • 1 tsp. fresh rosemary, chopped
  • 1 tsp. fresh thyme, chopped
  • 3 tsp. lemon juice
  • 4 tbsps. extra virgin olive oil
  • salt and pepper, to taste
  • 5 cups  fresh spinach leaves
  • 5-½ oz. mascarpone cheese
  • ¾ cups panko
  • 2 tbsps. grated Parmigiano

Directions

  1. Heat a large skilled over high heat. Spray the portobellos with olive oil and lemon juice and sauté the mushrooms for a few minutes until tender. Remove from heat and arrange them, cups up, on a baking sheet. Prepare the tapenade by combining the olives, anchovies, capers, herbs, lemon juice and pepper in a food processor until well blended.  Spread the mix over the mushrooms.
  2. Chop the spinach and season with salt and pepper, then mix with the cream cheese and ½ cup of panko. Spoon a generous teaspoon of this mix into the cap of each mushroom. Sprinkle with the remaining panko, some grated cheese and bake for about 10 to 15 minutes.

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