Salmon Stuffed Portabella Mushrooms

How is it spelled? Portobello or Portabella – from what I understand there is no ‘right’ spelling. Both versions are accepted, but the Mushroom Council  decided to go with Portabella to provide some consistency across the market.

The scientific name ‘agaricus bisporus’, for these giant mushrooms comes from the Greek word ‘agrarius’ meaning ‘growing in fields’. A portabella mushroom can measure up to six inches across the top. On the underside of the cap are black ‘gills’. The stems and gills are both edible, though some people remove the gills to make more room for stuffing or simply to avoid blackening a dish. Did you know that most of the table mushrooms we eat are all the same variety? The difference is just age– white are the youngest, cremini the middle and portabella the most mature. I really wasn’t aware of that for many years myself.

In May and June of 2016, I posted some recipes on my blog for a variety of stuffed burgers  including a mushroom burger. They became very popular on the Pinterest site so I thought you might like to try some of them.

This recipe is for a roasted stuffed portabella mushroom. If you don’t care for salmon you can always change it up for ground beef or turkey using your favorite herbs and spices.

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Salmon Stuffed Portabella Mushrooms
  1. Preheat oven to 400 F. In a bowl, combine all ingredients through salt & pepper, mix well. Coat both sides of mushrooms in Italian dressing & place them upside down in a baking dish.
  2. Equally distribute the salmon mixture between mushroom caps; form a mound. Sprinkle with extra Parmesan cheese. Bake 25-35 minutes or until mushrooms are tender & the cheese is slightly browned.