I’m in love with stuffed mushrooms. From cooking to eating them, they’re the most fragrant and delicious side for a cold fall/winter day. First roasted with marsala wine, then topped with leafy kale, crunchy bread crumbs and fresh pecorino romano, these stuffed portobellos are incredible!
Start off by removing the gills of the portobellos. As you can see, my left mushroom was much more “stuffing friendly” than the right. Either way, you can make it work!
Next, brush the mushrooms (inside and out) with marsala wine. Do not skip this step – it adds such a great depth of flavor! Once coated, bake at 350 F degrees for 12 minutes, until the mushrooms are tender. Once out of the oven, drain any excess juice.
Your kitchen is about to smell heavenly, by the way.
Now the super fun part: the stuffing! Mix the kale, breadcrumbs, mushrooms stems, garlic, egg, pecorino romano, salt/pepper and red pepper flakes.
Split the stuffing between the two portobellos, then top with some extra cheese and breadcrumbs. Mmmm. Is your mouth watering already?
Pop the mushrooms back in the oven until golden (~10 minutes). Let cool for a few minutes, then dig in!
If you’re capable of eating dinner after one of these, I applaud you. 🙂
- 2 large portobello mushrooms, stems and gills removed (reserve the stems and chop them)
- 1 large egg
- 2 teaspoon marsala wine
- 2 garlic cloves, minced
- 1/4 teaspoon salt and pepper, each
- 10 ounces (about 1 1/4 cup) fresh kale, stems removed and roughly chopped
- 4 heaping tablespoons pecorino romano cheese, grated and divided
- 3 tablespoons and 1 teaspoons Italian bread crumbs, divided
- Preheat oven to 350 degrees. Line a baking sheet with foil.
- Brush both sides of the mushrooms with marsala wine, then place on the baking sheet, gill sides up.
- Bake until tender (~12 minutes). Drain any accumulated juice.
- In a medium bowl, mix the egg, kale, garlic, salt and pepper, mushroom stems, 3 tablespoons of cheese and 3 tablespoons of bread crumbs.
- Divide the kale mixture between the two mushroom caps, then sprinkle the remaining 1 tablespoon of cheese and 1 teaspoon of bread crumbs on top.
- Return the mushrooms to the oven and bake until the cheese is golden (~10 minutes).