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Baby Portobello Mushrooms Recipe

Baby Portobello Mushrooms Recipe - Easy Meal Recipe

Baby portobello mushrooms, also known as cremini mushrooms, are a delightful addition to any meal. Unlike their larger counterparts, these smaller versions pack a punch in flavor while remaining tender and juicy. They’re not just for gourmet chefs; anyone can whip up a delicious dish with these beauties. 
As a registered dietitian and food enthusiast, I’ve come to appreciate how they can elevate ordinary meals into extraordinary ones. Today, I’ll guide you through a delightful recipe using baby portobello mushrooms that will impress your family and friends at any gathering.
Imagine this: It’s a sunny Saturday. You’re hosting friends for a casual get-together. How do you impress them? 
Enter the baby portobello mushrooms with Boursin cheese filling. This dish not only looks appealing but is also easy to prepare ahead of time. It’s a small culinary victory waiting to happen.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 26
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter or margarine
  • 3/4 cup finely chopped red onion
  • 1 cup frozen chopped broccoli, thawed and well-drained
  • 2 packages fresh baby portabella mushrooms 5 oz each or large white mushrooms, if preferred
  • 1 package Boursin® cheese with garlic and herbs 5.2 oz
  • 1/4 cup garlic & herb bread crumbs from a 15 oz container of Progresso™ brand
  • 1/2 teaspoon garlic salt
  • 1/2 tablespoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped roasted red bell peppers from a jar, for a hint of sweetness and color
  • 1/2 teaspoon crushed red pepper flakes adds a mild heat to enhance the flavors

Method
 

Step 1: Preheat Your Oven
  1. Start by preheating your oven to 375°F (190°C). You want it nice and hot for when we’re ready to bake those stuffed mushrooms.
Step 2: Prepare the Ingredients
  1. Melt the butter in a skillet over medium heat. Add the finely chopped red onion, stirring occasionally until it becomes soft and translucent. This should take about 5 minutes.
Step 3: Add Broccoli
  1. Next, toss in the thawed chopped broccoli. Stir everything together and cook for an additional two to three minutes, allowing the flavors to meld.
Step 4: Clean the Mushrooms
  1. While your onion and broccoli are cooking, clean your baby portobello mushrooms. Use a damp paper towel to wipe off any dirt. Then, carefully remove the stems to make room for the filling.
Step 5: Prepare the Stuffing
  1. In a bowl, combine the Boursin cheese, sautéed onion and broccoli mix, garlic salt, basil, oregano, black pepper, and the chopped roasted red bell peppers. Mix thoroughly to create a creamy stuffing.
Step 6: Stuff the Mushrooms
  1. Using a spoon, generously fill each mushroom cap with the cheesy mixture. Make sure to pack them well.
Step 7: Add Bread Crumbs
  1. Sprinkle garlic and herb bread crumbs on top of each stuffed mushroom. This will create a delightful crunchy topping when baked.
Step 8: Bake
  1. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in your preheated oven for about 20 minutes or until golden brown and bubbly on top.
Step 9: Serve and Enjoy
  1. Once out of the oven, let them cool slightly. Serve warm as an appetizer or alongside a fresh salad for a satisfying meal.

Notes

  • Choose Fresh Mushrooms: Select firm and plump baby portobello mushrooms. This ensures a better texture and flavor.
  • Experiment with Fillings: Feel free to add different cheeses or ingredients such as spinach or sun-dried tomatoes for variety.
  • Adjust the Spices: If you like it spicy, add more crushed red pepper flakes for that extra kick.
  • Serve Immediately: Enjoy these stuffed mushrooms fresh out of the oven for the best texture.
  • Make-Ahead Option: Stuff the mushrooms earlier in the day and refrigerate. Bake just before serving.