We took some of the main ingredients from burrito — Black Beans, Corn and Spicy Jack - Mexican Stuffed Portobello Mushrooms.
Mexican Stuffed Portobello Mushrooms - Stuffed Portobello Mushrooms with Crispy Goat Cheese

We took some of the main ingredients from burrito — Black Beans, Corn and Spicy Jack — and placed them into roasted mushroom caps for a tasty and satisfying meal. Serve them with Pico de Gallo or some of your favorite toppings of burrito!

  • active: 25 mins
  • total: 30 mins
  • Servings: 4

Ingredients :

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon garlic powder, divided
  • ⅛ teaspoon salt, plus 1/4 teaspoon, divided
  • ¼ teaspoon ground pepper
  • 4 eaches portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
  • ¼ cup finely chopped red Onion
  • 1 teaspoon ground cumin
  • 1 cup frozen corn, thawed
  • 1 cup reduced-sodium black beans, rinsed
  • ¼ cup chopped fresh cilantro
  • ½ cup shredded pepper Jack cheese
  • 1 tablespoon Pico de gallo for serving

Directions :

  • Preheat 400 degrees F. Preheat oven.
  • In a small cup, mix 2 square cubes of oil, 1/2 teaspoon of garlic, 1/8 of salt and pepper. Coat the mushrooms with the oil mixture throughout with a silicone brush. Put the mushrooms on a wide rimmed baker and bake for about ten minutes until mostly tender.
  • In the meantime heat over medium-high heat the remaining 1 tablespoon oil in a medium cup. Cook , stirring, about 3 minutes until almost soft. Add cumin and the rest of 1/2 tea-cooked garlic and 1/4 tea-cooked salt. Make sure the maize and beans are added; roast, mix and stir. Stir in the coriander and cheese and remove from sun. Divide the mix between the champagne and bake until melted and heated by filling for 5 to 7 minutes. If needed, serve with gallo pico.

Tips :

Tip: Twist away slightly the stems of whole portobellos to create portobello mushroom caps. Crush the brown gills from the bottom of the mushroom caps with a tablespoon. If you choose, buy mushroom caps for portobello instead of whole champignons.

Nutrition Facts :

Serving Size: 1 mushroom each

Per Serving:

258 calories; protein 9.4g 19% DV; carbohydrates 23.5g 8% DV; exchange other carbs 1.5; dietary fiber 5.7g 23% DV; sugars 6.1g; fat 15.4g 24% DV; saturated fat 4.1g 21% DV; cholesterol 12.5mg 4% DV; vitamin a iu 252.4IU 5% DV; vitamin c 3.8mg 6% DV; folate 74.8mcg 19% DV; calcium 131.8mg 13% DV; iron 1.9mg 10% DV; magnesium 24.3mg 9% DV; potassium 631.5mg 18% DV; sodium 364.7mg 15% DV; thiamin 0.2mg 15% DV.

Exchanges:

2 fat, 1 starch, 1/2 high-fat protein, 1/2 lean protein, 1/2 vegetable

Stuffed Portobello Mushrooms with Crispy Goat Cheese

Stuffed Portobello Mushrooms with Crispy Goat Cheese

Stuffed Portobello Mushrooms with Crispy Goat Cheese

Stuffed Portobello Mushrooms with marinara, sautéed spinach and crispy goat panko. A delicious and simple, stuffed vegetarian mushroom recipe that's a favorite reader!

Stuffed Portobello Mushrooms

These stuffed portobello champignons have been sharing with you for almost four years. These stuffed piglet mushrooms remain on this blog to date one of my favorite vegetarian recipes. They deserved love and affection for a long time.

I checked and retrieved the original recipe and method to make cooking this dish simpler (one less pot to clean!). These mushrooms have a big facelift and I feel it! I feel it!

If you have never tried or are new to this recipe, make sure you bookmark or pin it later. For years, it was a favorite reader!

These vegetarians are marinar Sauce (store-bought or home-made), spinach and a panko breadcrumb covered with goats. these vegetarian pig-fried mushrooms are served with marinar cheese.

A little bit of sliced pan-brown bread with melted butter, finely chopped shallots and garlic is the trick for the crispy toping. Okay, what's not to love?

Find my recetary performance guides, step-by - step directions on how to prepare mushrooms and useful notes for your tools.

How to Cook Stuffed Portobello Mushrooms:

It is essential to cook them and remove some of their natural humidity before filling the portobello mushrooms.

All mushrooms have a very high water content, especially portobello mushrooms. Until cooking, moisture evaporates and concentrates the flavor until filling.

In this step, liquid released later during the final reheating process is also reduced. The mushrooms are roasted for this recipe on a regular sheet saucepan on the stem side and are roasted for 20 minutes at 450 degrees Fahrenheit.

The portobello champagne can be cooked really quickly and easy and we don't have even one more saucepan to clean later.

During roasting, the mushroom filling components are prepared: the sautéed spinach and the crispy breadcrumb mix.

How to Pick Portobello Mushrooms:

Look for absolutely solid caps and gills when choosing portobello mushrooms. The skin should be smooth and dry. Shriveled, bruised or damp mushrooms, as they are past their primes, should be avoided.

While you can change this recipe to fit on any mushroom in size, I suggest finding large portobello fungi with a diameter of about 4 inches and a slightly deeper filling cap. It's easier for them to do stuff.

Eight large portobello mushrooms are required in this recipe. When cooked, the mushrooms can decrease dramatically.

I recommend at least two stuffed portobello mushrooms per person if you are serving these as the main course.

You can half this recipe and serve one mushroom per person while serving these mushrooms in side dish or with grains, etc. It's just about your appetite!

Tips for Recipe Success:

  • You should extract and discard these before rosting if you do not like the texture of mushroom gills.
  • Use a high-quality store-purchased marinara (thicker is better!) to make this recipe extra time-friendly. Rao 's Homemade brand I highly recommend. Home-made marinara can also be used. Recipes for a simple recipe are available.
  • For this recipe, be sure to use soft and chilled goat (4 ounce log) cheese. Chilling the cheese can quickly be cut into medallions and rolled in the blend of breadcrumb. I love the tangy, special scent of goat cheese, but other favorite cheeses such as mozzarella can be used as substitution or full fat ricotta.
  • Keep this recetta free of gluten: Substitute the breadcrumbs with a mixture of gluten-free breadcrumb.

Stuffed Portobello Mushrooms with Crispy Goat Cheese

The marinara sauce, spinach and crispy goat cheese medallions cover these wonderful refined portobello champignons. A tasty, easy-going vegetarian main course that will definitely please people! To render gluten free, substitute gluten-free breadcrumbs.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Ingredients :

For the Mushrooms:

  • 8 large (4-inch diameter) portobello mushrooms (see tips of success), stems trimmed
  • extra virgin olive oil
  • salt and pepper
For the Sautéed Spinach:
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, finely sliced
  • 6 ounces baby spinach
  • salt and pepper
For the Crispy Breadcrumb Topping:
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1 garlic clove, finely minced
  • salt and pepper
For Assembly:
  • 1 and 1/2 cups high-quality store-bought (I highly recommend Rao's Homemade brand) or Homemade marinara Sauce  (*see recipe notes)
  • 4-ounce log soft goat cheese, cold

Instructions :

  • Roast the mushrooms of Portobello: preheat the oven to 450 degrees Celsius with the middle rack. Sprinkle lightly or spray with olive oil a regular sheet pot. Place portobello mushrooms on a bakery layer and brush with olive oil, stem side up, or spray lightly. Salt and pepper season. Roast for 15-25 minutes (*this time varies according to mushrooms' size, check for around 10 minutes) or until tender. If any humidity gains from the mushroom caps, drain and discard carefully. Place yourself on a large plate when preparing the filling and crispy breadcrumb layer.
  • Heat the oil in a big salted pot over medium-low heat, and prepare the Sauté Spinach. Attach the sliced shallots and sauté for 3 to 4 minutes, stirring regularly or gently. Add the baby spinach to medium-high flame. Sauting, stirring constantly, until it wilted. Season and reserve with salt and pepper.
  • Crispy Breadcrumb Topping: Melt butter over medium heat in a small sauté pot. After the butter just begins to sizzle, add the shallots and a little pinch of salt. Stir continuously and cook them for 1-2 minutes. Apply the pan crumbs and the minced garlic and toast for three to four minutes, continuously stirring to avoid burning the breadcrumbs or until the breadcrumbs have a very luminous color of color gold. Take a shallow bow and savor with salt and pepper.
  • Mounting: Drop the oven to 425 ° Fahrenheit. Mounting. Line the same plate of the pan with parchment paper (* note: I tend to put mushrooms on it when you have a baker that can also be placed in a baking sheet, as this prevents mushrooms from sitting in any juice that is released during the coating).
  • Spread the tanned mushrooms in the middle of the sheet so they only hit each other, on the side up on the sheet pan. Fill a big spoonful of marinara Sauce in each mushroom. Range the spinach equally between the champignons and spoon it over the sauce.
  • Slice the goat cheese into 1/2 "(about half an ounce) thick slices. It could crumble a little, but do everything in your power to hold it roughly round. Press the goat's bread crumb slices thoroughly on both sides of the panko, placing them on top of each mushroom. Spread the remaining breadcrumb mixture over the mushrooms.
  • Bake for 10 to 15 minutes at a temperature of 425 degrees, or until heated up, and gold brown breadcrumbs and goat's cheese start to soft just now. Be careful not to brown the pan crumbs. Serve right away.
Home-made marinara sauce: Heat 1 tablespoon olive oil in a medium pot with medium heat using a large saucepan. When it is hot, add the 4 cloves of raw chopped garlic and stir for 30 seconds constantly to make sure that the garlic is not browned. Add two Tomato paste tablespoons and mix for about a minute over low heat. Add 2 dried bake leaves and 1 tablespoon of dried oregano to the pan and 1 (28 ounce) of the Italian crushed tomatoes. Stirring periodically on top, cover the Sauce and cook for 30 minutes. Season to taste with salt and potato.

Tips for Success:

  • Look for absolutely solid caps and gills when choosing portobello mushrooms. The skin should be smooth and dry. Shriveled, bruised or damp mushrooms, as they are past their primes, should be avoided. While you can change this recipe to fit on any mushroom in size, I suggest finding large portobello fungi with a diameter of about 4 inches and a slightly deeper filling cap. It's easier for them to do stuff.
  • You should extract and discard these before rosting if you do not like the texture of mushroom gills.
  • Good enough for these filled portobello mushrooms to be eaten with a plain salad on their own. I think 2 stuffed mushrooms work well per serving. You can get off with just 1 stuffing mushroom per person if you serve these as a side.

Nutrition Information :

Yield: 4 Serving Size: 1

Amount Per Serving: Calories: 302Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 30mgSodium: 778mgCarbohydrates: 21gFiber: 4gSugar: 6gProtein: 10g


YOUR REACTION?


You may also like

Disqus Conversations