This recipe is really quite versatile. Sometimes I modify it just a bit and stuff bell peppers instead of portabellas. But my husband is a mushroom lover so this is our favorite version of the recipe.
And for parties I use it to stuff mini bell peppers or crimini mushrooms! Definitely a crowd pleaser.
Stuffed Portabella Mushrooms
Serves 4 to 6, depending on how many sides you’ve got
6 to 8 portabella mushrooms
½ cup cooking wine or sherry
1/2 large yellow onion, diced
1 cup crimini mushrooms, diced
1 bell pepper, diced
2 cloves of garlic, minced
1/4 cup fresh basil leaves, roughly chopped (or 1 teaspoon dried)
½ tsp. salt
pepper to taste
1 tsp. rosemary
½ tsp. sage
½ tsp. oregano
1 slice of multi-grain bread, cut into small crouton-sized chunks
Handful of parmesan cheese (optional)
In a large skillet, sauté the onion with a few tablespoons of sherry or wine for a several minutes. Add the mushrooms, bell pepper, and garlic. Sprinkle in all of the seasonings (except basil if you’ve got it fresh). Deglaze with more sherry or wine as necessary. Cook until everything is tender. Stir in breadcrumbs and allow them to soak up the remaining liquid. If you’re using fresh basil, add it after you’ve turned off the heat.
Scoop the gills out of the portabellas and stuff with the vegetable mixture.
Optional: sprinkle with parmesan.
Bake at 375 until the portabellas are tender and the filling is bubbly and browned, about 30-40 minutes.
Serve with Lemony Spinach Orzo and roasted brussels sprouts.