This stuffed baby portabella mushrooms recipe can be served as an appetizer or side dish to the main meal. They are a great vegetarian option for you and your family to enjoy.
The stuffing portion of this recipe can also be used to create meatless vegetarian meatballs that taste fantastic!
Just simply finely chop up a handful of mushrooms and add them to the recipe.
Give them a shot, you won't be disappointed!
This recipe makes approximately a dozen stuffed baby portabella mushrooms (one large 10 ounce package).
Wash and chop the celery and onions. I like to keep mine in bigger chunks, but this recipe allows for whatever size you like - minced veggies are great too because they blend in nicely with the stuffing and are easier to disguise for picky eaters!
Pour one tablespoon of olive oil into a heated skillet and when hot add the chopped veggies to it. While they are sautéing, prepare your mushrooms by washing them or rubbing them clean with a paper towel. Then remove the stems and set aside.
Scoop out the centers of the mushroom caps using a small spoon (I use an espresso spoon since it is the perfect size to get in there!) Don't scoop too deep, but be sure to remove most of the dark flesh. Pile this up with your stems and then chop everything together.
When your onions and celery are beginning to turn translucent, add the chopped mushroom pieces and butter. Mix over medium high heat and cook until mushrooms turn a dark brown color.
In the meantime, preheat your oven to 375 degrees fahrenheit. Prepare a deep glass dish or ceramic baking tray by greasing it lightly with cooking spray, butter or oil.
When all the vegetables are thouroughly cooked (this should take about 6-8 minutes), add the breadcrumbs, water, seasonings, remaining tablespoon of olive oil and tomato sauce. Mix together thoroughly until just sticking. If the mixture is too dry add a touch more water, if it is too wet add a handful more breadcrumbs.
Turn the stove off and let the stuffing mixture cool until you can easily handle it. Use a large spoon to scoop the filling into each mushroom cap (pile it on!)
Place each filled mushroom onto your greased pan and bake in the oven for 20-25 minutes or until mushroom caps are dark brown and cooked throughout.
Any remaining stuffing can be rolled into meatballs and baked alongside the mushrooms or flattened and fried to create a type of fritter - that is delicious!
Enjoy your baby portabella mushrooms recipe as an appetizer or accompaniment to your meal!