Portobello Mushrooms Stuffed in the Oven glutenfree
Stuffed Portobello Mushrooms.

Stuffed Portobello Mushrooms.
Portobello mushrooms (scientific name is Agaricus bisporu) fillings are a real delight of the palate.
Portobello mushrooms are a particularly grown variety of champignons!

Thanks to the firm and fleshy texture of the pulp and the larger size, you can cook always different preparations: cooked and raw, as the main element of a recipe or as a simple ingrediene and also Portobello mushrooms are ideal to be stuffed.

A more rural and tasty appetizer made with simple and tasty ingredients: potatoes, sausage, Pecorino and rosemary.
Or as a delicate side dish or in the sauce for a pasta.

If this is your first time cooking Portobello mushrooms, I recommend starting with an easy but really tasty recipe: the stuffed Portobello mushrooms and then later you can prepare more elaborate recipes.

The filling that I have prepared is simple, easy and fast execution: Breadcrumbs, Parmesan cheese, garlic and parsley.

A delicate and light side dish that is excellent as a combination with a second course of meat.

Making this recipe with mushrooms is easy and following my advice will be excellent and success on your tables is assured.

The stuffed Portobello mushrooms are delicious!
This type of mushroom is similar to Champignon (just a little bigger) it is ideal to cook stuffed.

Difficulties – very low
Preparation: 10 minutes
Cooking: 20 minutes
Cost: Bass

Ingredients:Doses for 4 people

Portobello Mushrooms: 8Portobello Mushrooms 1
Breadcrumbs: 4 table spoons (I used the Gluten-free breadcrumbs by Sicilypiece
Parmiggiano Reggiano: 4 table spoons
Eggs: 1
Clove of garlic: 1
Parsley: 1 tuft
Extra Virgin Olive Oil (EVO): quantum satis
Salt: just enough
Black pepper: just enough and to the taste


Prepared, first of all, the filling: Portobello Mushrooms 2put the Parmesan cheese in a bowl, breadcrumbs, egg, chopped garlic and chopped parsley; mix everything well.

Clean the mushrooms well and keep the chapels that will have to be stuffed.

Cleaning Portobello champignon mushrooms:

Peel with a small knife removing any presence of soil and wipe with a slightly moistened cloth.
Remember: water is the enemy of mushrooms so do not wash the mushrooms.

The champignons/portobello must be cleaned of soil, eliminating a part of the stem.

Grease a baking tray with extra virgin olive oil
Grease even the chapels by brushing themPortobello Mushrooms3 with a little extra virgin olive oil, salted and peppered.

Place the chapels in the pan with the inner part facing up.
Brushstrokes with oil also internally, salted and peppered.

Distribute the filling in the chapels and fill them with a drizzle of extra virgin olive oil.

Bake at about 200°C 20 minutes. At the end of cooking, serve them hot with a drizzle of raw oil.

Enjoy your meal

I also recommend:
Plate of mushrooms

Sautéed Mushrooms


Pleteuros baked Potatoe. GF






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