Stuffed Portobellos

Stuffed Portobellos

Yes, you read that header right. It’s another installment of Food Network Friday! This recipe is originally from Michael Chiarello. It looks kind of tasty up there, doesn’t it?

Well, it wasn’t so great. To be fair though, I don’t think it’s the recipe. Stuffed mushrooms are something that I always want to like. But when I have them, they just don’t cut it. Somehow, they’re never as exciting taste wise as I think they should be. I’ve tried a lot of recipes and my favorite ones seem to be small and creamy-filled, but still….even those I think sound better than they taste.

But since we’re getting ready go out of town (we’re actually out of town as you read this, if blogger is doing what I hope!), I had mushrooms to use and these seemed like a logical step. Here’s the recipe, then I’ll give you more of a review after.

Mozzarella Stuffed Peppers
4 mushroom caps, stemmed and gills removed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper
1/3 cup fresh bread crumbs
1 tablespoon chopped parsley
1 tablespoon chopped basil (more for garnish)
1/3 cup parmesan (see note below)
1/4 cup shredded vegan mozzarella cheese (I used FYH)

Combine vinegar, oil, salt and pepper on a plate. Roll mushroom caps around in it, then place them cup side up in a skillet over medium heat. Divide the liquids in the caps and let cook about 3 – 5 minutes, then turn over and cook other side. Turn over as needed until they are cooked. Place on a baking sheet.

Combine bread crumbs, parsley, basil and ‘parmesan’ in a small bowl. Divide in the cups of the mushrooms. Top each with 1 tablespoon of cheese, then broil about 5 minutes until cheese is melted.

Parmesan:
1/4 cup almonds
1/4 cup nutritional yeast
1/2 teaspoon salt
pinch white pepper
1 teaspoon sesame oil

Combine all ingredients in a blender or food processor until it becomes well mixed crumbs.

Notes:

I’m sure I didn’t come up with that parmesan, as much as I’d like to claim it. I know Isa uses almonds and nooch in her version and the rest of this is just an adaption. Still, it’s the best vegan parmesan I’ve ever had, so that was a big win in this recipe!

Maybe I’d like them better if I didn’t think I should eat a whole mushroom. I checked the original, and yes, it should be one per person. That’s just kind of a lot of crumby mushroom to me. Half as an appetizer might have been better.

The cheese on top actually melted and was awesome!

Would I make it again? Nope. But you can bet I’ll use that parm again and again. So it was a worthwhile experiment. And it’s actually probably an OK recipe, just not my thing.

We’re in the last days of the Lick It! Contest. Don’t forget to enter!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!

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