Walnut and Mushroom Stuffed Portobello Caps
In short: Large portobello mushroom caps stuffed with a savory filling of walnuts, herbs, garlic and breadcrumbs, and baked until golden and juicy. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 360 kcal
Large portobello caps make natural edible bowls, and a filling of toasted walnuts, chopped mushroom stems, herbs and breadcrumbs gives them a meaty richness. A spoonful of soy sauce and balsamic vinegar deepens the flavor. The caps are baked briefly before filling, so they release some of their water and the filling does not turn soggy. This works as a dinner for two or as a centerpiece for a festive table, served with roasted potatoes and greens.
Instructions
- Heat the oven to 200°C (400°F). Brush the mushroom caps on both sides with the oil, sprinkle with the 1/4 teaspoon of salt and place them gill-side up on a lined baking sheet. Bake for 10 minutes.
- Heat 1 tablespoon of oil in a skillet over medium heat and cook the onion for 5 minutes. Add the chopped mushroom stems and button mushrooms and cook for 8 minutes until the moisture has evaporated and they begin to brown.
- Add the garlic, thyme and rosemary and stir for 1 minute. Pour in the soy sauce and balsamic vinegar and let them reduce for 1 minute.
- Remove from the heat and stir in the walnuts, breadcrumbs, nutritional yeast, parsley and pepper. Taste and adjust the seasoning.
- Pour off any liquid that collected in the baked caps and pat them dry. Spoon the filling into the caps, pressing it in lightly and piling it up.
- Mix the topping crumbs with the oil, sprinkle over the filling and bake for 20 to 25 minutes, until the topping is golden and the caps are tender. Rest for 5 minutes before serving.
Tips
- Do not skip the pre-bake. Portobellos release a lot of liquid, and pre-baking prevents a soggy base.
- Use smaller caps as a party appetizer and reduce the baking time to 15 minutes. Gluten-free breadcrumbs work well for guests who avoid gluten.
Questions and answers
Can I prepare stuffed portobello mushrooms in advance?
Make the filling up to 2 days ahead, and fill and bake the caps on the day. Stuffing the caps early makes them watery.
What can I serve with stuffed portobellos?
Mashed potatoes, roasted vegetables, a green salad, or a creamy polenta all go well. Add gravy for a festive plate.
Can I use other nuts?
Yes. Pecans, hazelnuts or almonds work in place of walnuts. For a nut-free filling, use toasted sunflower seeds.
How long does it take to make Walnut and Mushroom Stuffed Portobello Caps?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Walnut and Mushroom Stuffed Portobello Caps?
About 360 kcal per serving, with 12 g of protein, 24 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 24 g |
| Fat | 24 g |
| Fiber | 7 g |
| Sugar | 6 g |
| Sodium | 460 mg |
Estimated values, calculated from the ingredients.
