Description
Delicious and savory stuffed portobello mushrooms filled with a cheesy, herby breadcrumb mixture featuring sautéed onions, sun-dried tomatoes, garlic, and melted fontina cheese. This baked appetizer or side dish combines rich flavors and tender textures for an impressive yet easy-to-make recipe.
Ingredients
For the Mushrooms
- 6-7 large portobello mushrooms, stalks removed
- 2-3 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Filling
- 2 Tbsp extra virgin olive oil (for sautéing)
- 1 medium sweet onion, diced (about 1½-2 cups)
- ½ cup sun-dried tomatoes, chopped
- 2 Tbsp sun-dried tomato oil (or additional olive oil)
- 2 large garlic cloves, finely chopped
- ¼ tsp crushed red pepper flakes
- ½ cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ¼ cup loosely packed fresh basil, thinly sliced
- 2 Tbsp fresh tarragon, finely chopped
- 4 oz fontina cheese, thinly sliced or shredded
- Fresh chives, for garnish (optional)
Instructions
- Bake the Portobello Mushroom Caps: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place the cleaned portobello mushrooms cap side down. Drizzle them with 2-3 tablespoons of olive oil, sprinkle with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Bake for 15 minutes to soften and release moisture. Transfer the mushrooms to a clean baking sheet lined with fresh parchment to avoid sogginess.
- Sauté Onions and Prepare Filling: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the diced sweet onion and sauté for 6-8 minutes until soft and lightly browned, stirring occasionally. Add the chopped sun-dried tomatoes, finely chopped garlic, and crushed red pepper flakes; cook for 1 more minute to blend flavors.
- Toast Breadcrumbs: Add the panko breadcrumbs and 2 tablespoons sun-dried tomato oil (or extra olive oil) to the skillet. Stir and cook for 1-2 minutes until the breadcrumbs are toasted and have absorbed the oil, creating a cohesive filling mixture. Remove from heat and transfer the mixture to a large bowl.
- Mix Cheese and Herbs into Filling: To the breadcrumb mixture, add ½ cup freshly grated Parmesan cheese, ¼ cup thinly sliced basil, and 2 tablespoons finely chopped fresh tarragon. Stir gently to combine all ingredients well.
- Stuff and Bake Mushrooms: Spoon the filling evenly onto each baked portobello cap, pressing down gently to secure it in place. Top each mushroom with thin slices or shredded fontina cheese. Return to the oven and bake for an additional 10-15 minutes, or until the fontina cheese is melted and bubbly.
- Finish and Serve: Drizzle the stuffed mushrooms with a little olive oil and garnish with extra fresh herbs or Parmesan cheese and fresh chives if desired. Serve immediately as a flavorful appetizer or side dish.
Notes
- Choosing large portobello mushrooms ensures a hearty and satisfying portion per serving.
- Transferring mushrooms to a fresh baking sheet after the initial bake prevents sogginess from excess liquid.
- Sun-dried tomato oil intensifies flavor but can be substituted with olive oil if unavailable.
- Fontina cheese melts well and adds creaminess; mozzarella could be used as an alternative.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired
