Free Recipe @ Our Recipes: Creamy, Stuffed Portobellos (Sidedishes)

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Creamy, Stuffed Portobellos: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020
Listed in: Sidedishes Ingredients

4 portobello mushrooms, cleaned

1 tablespoon (15 ml) olive oil, divided

1 teaspoon butter

1 small onion, finely chopped

4 cloves garlic, minced

2 tablespoons (28 ml) dry sherry Olive oil cooking spray

4 ounces (115 g) Neufchâtel cheese

1/4 teaspoon each salt and fresh-ground black pepper

2 tablespoons (10 g) fresh-grated Parmesan cheese

Preheat the oven to 425°F (220°C, or gas mark 7).

Grasp the stem of each mushroom close to the cap and gently twist the cap away until the stem comes off (or slice the stems off). Reserve the stems. Using a sharp knife, lightly score the skin on the cap side of each of the portobello caps in a tic-tac-toe pattern (this will help the mushrooms release some of their juices while roasting). Drizzle 1 teaspoon of the olive oil over the 4 scored caps and place on the broiling rack, gill sides up. Roast for 12 minutes and set aside.

Lower the oven temperature to 375°F (190°C, or gas mark 5).

While the mushrooms are roasting, trim any tough ends off of the reserved mushroom stems and finely chop them.

Heat the remaining 2 teaspoons (10 ml) of the olive oil plus the butter in a large skillet over medium heat. Add the onion and mushroom stems and cook, stirring occasionally, for 7 to 8 minutes, or until the mushrooms have released their liquid and the vegetables are soft. Add the garlic and cook for 1 minute. Add the sherry and cook, stirring frequently, until all the liquid has evaporated, 2 to 3 minutes. Remove from the heat and allow the mixture to cool to warm, not hot.

Lightly spray a baking sheet with olive oil and place the 4 roasted mushroom caps on it, gill sides up.

Stir the Neufchâtel, salt, and pepper into the mushroom stems and onion mixture and mix gently until well combined. Spoon equal portions of the mixture into the 4 mushroom caps. Sprinkle with the Parmesan and bake for about 10 to 15 minutes, or until hot throughout.

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