Stuffed Portobello Mushrooms

Portobello Mushrooms are as meaty and satisfying as steak. Plus, their large size makes them perfect for stuffing. I usually use whatever I have on hand, but for this recipe, I used just sauteed red peppers and onions and a few kinds of cheeses. The sweetness from the peppers and the richness from the mushrooms combine into something truly remarkable.

The biggest trick to working with Portobello mushrooms is not to immerse them in water when you clean them. They are basically sponges, and if you wash them under the faucet, they’ll engorge with water, which will leach out when you bake them. It’s best to use a damp paper towel to wipe off the cap of the mushroom.

The stems should be used as part of the filling. Pull the stem out, and cut off any woody portion, Then dice the rest and saute in a little butter. Then take a spoon and clean out the gills. If you a spoon in a circular motion, you can get most of the gills out in one swipe. Then just cleanup any remaining gills. There are 3 reasons to take the gills out.

1. They can be bitter and change the flavor of your final product.
2. They can discolor anything you put in the mushroom, making it unappealing to look at.
3. Removing the gills gives you more room for stuffing!

5-6 Portobello Mushrooms, cleaned
8 oz. cream cheese (light is ok)
1 red pepper, diced
1/2 onion, diced
1/3 cup bread crumbs
1/2 cup Mozzarella cheese, grated
1/2 cup Jack cheese, grated
1/4 cup Parmesan cheese, grated
1/4 cup Asiago cheese, grated

Clean mushrooms. Remove stems and dice. Remove gills and discard.

In a medium saute pan, combine 1 Tablespoon butter and chopped stems. Saute for about 5 minutes at medium heat until soft. Remove from heat. Using the same saucepan, saute the onions and red bell peppers in 2 Tablespoon butter for about 8-10 minutes until they are browned. Remove from heat.

Mix cream cheese, parmesan, asiago, bread crumbs, onions, peppers and mushroom stems in a bowl. Once combined, spoon into the cavity of the mushrooms. Top with Jack cheese. Bake at 350 degrees Fahrenheit for 20-25 minutes, until the cheese is melted.

WINE PAIRING: Luigi Bosca Gala 2, a blend of Cabernet Sauvignon, Cabernet Franc and Merlot. This wine is produced in Mendoza, Argentina.

​If you want to see the video of this wine pairing, please click here.