One of the funnest memories of my childhood is going to the woods with my dad to forage mushrooms. I have always been impressed with his knowledge in this area and his good eye. How exciting it is to score an oily and meaty porcini that is hiding in the leaves and smells as sweet as a candy!
Stuffed portobello mushrooms are true decorations of every party table. I cook this dish often as an appetizer for our BBQ get togethers, and it has proven to be a real crowd pleaser. Unlike many other Eastern European recipes I’m sharing in this blog, these babies are quite easy to make, so if you are running out of time before your guests arrive but striving for presentation points and sophisticated flavors – this recipe is perfect for you.
Active time: 20 minutes | Total time: 30 minutes | Serves: 5
10 portobello mushrooms with stems
1 medium shallot, finely chopped
1 tbsp olive oil
1/2 cup packed parsley, finely chopped (or 1 tbsp dried parsley)
1/2 cup plus 1 tbsp Parmigiano-Reggiano, grated
1 tbsp pine nuts, finely chopped
1 tbsp breadcrumbs
2 glove garlic, minced
2 tbsp mayonnaise
Pinch of smoked paprika
Salt and pepper to taste
Carefully remove the mushroom stems from the caps, trying not to damage the caps.
Finely chop the stems and mix them together with chopped shallots. Heat the olive oil in a pan and saute the stems and shallots until lightly browned (they will start to sweat first; stir occasionally and wait until the liquid evaporates). Take off the pan and let the mixture cool for about 10 minutes.
In the meantime, in a bowl mix together parsley, Parmigiano-Reggiano, pine nuts, breadcrumbs, garlic and paprika. Add the mushroom stems and shallots and mix in mayonnaise. Add salt and pepper to taste.
Preheat the oven to 375°F (190°C). Stuff mushroom caps with the mixture prepared in Step 3. Place the stuffed mushrooms on a baking pan and sprinkle with grated Parmigiano-Reggiano. Bake in the oven for about 10 minutes, until the Parmigiano-Reggiano dusting lightly browns. Serve warm or at room temperature.
You can prepare the stuffing up to one day before you plan to cook this dish and keep it refrigerated. Stuff the mushroom caps and pop them in the oven right before the guests arrive.
For extra presentation points, grate dried porcini or sorrel mushrooms over the stuffed caps before serving to create an appetizing savory dusting.