Roast, Stuffed Portabello Mushrooms

video password: SYDD [case sensitive]

Roast, Stuffed Portabello Mushrooms
serves 8

I’ve given two cooking time/temperature options. If you’re cooking a turkey, the mushrooms can be cooked on the floor or bottom shelf of the oven for 1 1/2 hours OR for speedier mushies, bake at 400F (200C) covered for 1/2 hour or until mushies are soft, then uncover and bake for another 10-15 minutes or until stuffing is golden and crisp on top.

8 portabello mushrooms
1 quantity classic dressing with macadamia & sage using the quantities for 6-8 servings.

1. Preheat oven to 200C (400F). [Or 160C/325F if cooking with the turkey]

2. Make dressing as per the instructions in the link above to the end of step 5.

3. Generously drizzle olive oil to cover the base of an oven proof dish, large enough to hold the mushies snugly in a single layer.

4. Wipe mushrooms clean with paper towel and trim to remove stalks. Place in the dish stalk side up.

5. Fill cavity generously with stuffing and place any remaining in a separate ovenproof dish. Drizzle with more olive oil and season.

6. Cover tightly with foil and bake for 1/2 hour or until mushies are soft, then uncover and bake for another 10-15 minutes or until stuffing is golden and crisp on top. [Or bake on the floor or bottom shelf of the oven for 1 1/2 hours or until mushrooms are soft, checking every half hour or so. This can be done in advance then while the turkey is resting, bake uncovered for 10-15 minutes or until stuffing is golden and crisp on top]

Quantities for Different Serving Sizes

This recipe can easily be increased or decreased to suit your number of guests. As I mentioned above, aim for one mushroom per person, unless your mushrooms are very small or you’re feeding some particularly hungry vegetarians. The cooking times will be about the same as long as the mushrooms are in a single layer in their dish.

Prepare Ahead

You can prepare the dressing and stuff the mushrooms in advance. If preparing the day before, best to refrigerate overnight but if preparing on the day, it’s fine to leave it sitting at room temperature for up to 4 hours.

They could also be baked, covered until soft ahead of time. Just allow a little longer in the uncovered cooking time for them to heat through and the stuffing to brown.

Variations

nut allergies – vacuum packed chestnuts would be a lovely substitute OR just skip all together Or replace with a soft goats cheese.

gluten free – use a gluten-free bread in place of the sourdough OR replace bread with a similar quantity of cooked gluten-free grains such as quinoa or brown rice. Be prepared to increase or decrease the water/stock and be more generous with the olive oil.

Problem Solving Guide

dressing too dry – different breads may need more or less moisture. If it feels too dry before you stuff the mushrooms, add a little more water or some stock.

bland – season with more salt and pepper.

prefer to use fresh cranberries? – unfortunately they’re really difficult to get in Australia so I haven’t been able to try this. But substitute the same amount of fresh for the dried cranberries. You may not need as much water to moisten.

can’t find portabello mushrooms? – any large, meaty mushroom would work such as good old field mushrooms.

Leftover Potential

Excellent. Reheat in the oven and serve as a meal on its own with a side of green salad OR chop mushrooms and use instead of chickpeas in this baked frittata.

Or slice and pan fry and toss through hot pasta with some goats cheese or ricotta.

Related Links:

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