Stuffed Portobello Mushrooms

Total Time:
45 min
10 min
35 min

4 servings

  • 3 tablespoons olive oil
  • 1 cup coarse fresh bread crumbs
  • 1 medium onion, finely chopped
  • 1 tablespoon minced garlic
  • 4 medium portobellos, stems finely chopped
  • 3 canned plum tomatoes, chopped
  • 1/2 teaspoon chopped fresh sage
  • 1/2 cup dry white wine
  • Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot, but not smoking, and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl. Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and saute onion, stirring, until tender.

  • Add garlic and saute, stirring, 1 minute. Add chopped mushroom stems, and salt and pepper, to taste, and saute, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.

  • Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps.

  • Heat mushrooms until hot, about 3 minutes. Serve sprinkled with remaining bread crumbs.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Wild Mushroom-Bacon Sourdough Dressing

    Recipe courtesy of Bobby Flay