Keyword: stuffed portobello mushrooms in sun-dried tomato sauce

Stuffed mushrooms are one of those items that can be an appetizer as well as a main course. They are as versatile as you can get. The number of different fillings are endless and can be anything from a simple bread stuffing to seafood, veggies or any kind of meat.

Portobello mushrooms are big, meaty and the ideal vessel for stuffing, creating a dish that is a meal unto itself. Few things can match the flavor of stuffed mushrooms.

Depending on the source, this unique dish has been around since the late 19th century or early 20th century. The fact that they resemble stuffed zucchini, it is likely that the Italians should receive credit for their creation.

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Stuffed Portobello Mushrooms in Sun-Dried Tomato Sauce

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Course

Main Dish

Cuisine

American, European, Italian

Keyword

stuffed portobello mushrooms in sun-dried tomato sauce

Servings

MetricUS Imperial

Ingredients

Mushrooms

• 4 portobello mushrooms
• 1 large egg
• 3 Tbsp flour
• 1/4 tsp salt
• 1/2 tsp EACH pepper, dried oregano, dried thyme & smoked paprika
• 1/4 tsp garlic salt
• 2 Tbsp olive oil
• 1 'bunch' fresh Swiss chard leaves, torn
• 55 grams (1/4 cup) cream cheese,
• 30 grams Parmesan cheese, grated

Sauce

• 1 Tbsp olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1 tsp smoked paprika
• 1 cup sun-dried tomatoes
• 1 red bell pepper, seeded & sliced
• 1 medium zucchini, chopped into chunks
• 1/3 cup white wine OR chicken broth
• 1/2 cup vegetable broth
• pinch of salt & pepper
• 1/3 cup half & half cream
• 50 grams Parmesan cheese, grated
• 1 Tbsp parsley, chopped

Course Main Dish Cuisine American, European, Italian Keyword stuffed portobello mushrooms in sun-dried tomato sauce Servings MetricUS Imperial Ingredients Mushrooms 4 portobello mushrooms 1 large egg 3 Tbsp flour 1/4 tsp salt 1/2 tsp EACH pepper, dried oregano, dried thyme & smoked paprika 1/4 tsp garlic salt 2 Tbsp olive oil 1 'bunch' fresh Swiss chard leaves, torn 55 grams (1/4 cup) cream cheese, 30 grams Parmesan cheese, grated Sauce 1 Tbsp olive oil 1 medium onion, sliced 2 cloves garlic, minced 1/2 tsp dried oregano 1 tsp smoked paprika 1 cup sun-dried tomatoes 1 red bell pepper, seeded & sliced 1 medium zucchini, chopped into chunks 1/3 cup white wine OR chicken broth 1/2 cup vegetable broth pinch of salt & pepper 1/3 cup half & half cream 50 grams Parmesan cheese, grated 1 Tbsp parsley, chopped

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Instructions

Mushrooms

1. Trim stems from mushrooms & finely chop them; reserve for sauce. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt.
2. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the 'cap'.
3. In a skillet, fry mushrooms on both sides until lightly golden. Use a tongs to help fry the sides as well. Remove mushrooms to a plate. To the skillet, add a splash of water & Swiss chard leaves. Sprinkle with salt & pepper & saute until leaves are wilted, about 1 minute.
4. Divide cream cheese between the 4 mushroom caps. Top with wilted Swiss chard; sprinkle with grated Parmesan & paprika. Set aside, keeping warm.

Sauce

1. In a skillet , heat oil. Add onion & cook for 2 minutes until it starts to soften. Add reserved mushroom stems, garlic, oregano, paprika, sun-dried tomatoes, red peppers & zucchini. Cook for 2 minutes while stirring with a spatula. Add wine (or chicken broth) & allow to bubble for 2 minutes then add vegetable broth, salt & pepper. Bring to a boil & simmer for 5 minutes.
2. Stir the cream & Parmesan cheese into the sauce, then nestle the mushrooms on top. Garnish with chopped fresh parsley. Nice to serve with pasta or potatoes and/or a meat item.