Stuffed and Gratin Portobello Mushrooms
A comforting and savory recipe of fresh Portobello mushrooms, stuffed with a flavorful blend of minced garlic, fresh parsley, red onion, and sweet corn, topped with melted fresh cheese until golden brown, maintaining a professional style with a home-style heart.
35 min
Medium
Casera / Mexicana
4 servings
The story behind
The combination of portobello mushrooms with garlic and melted fresh cheese is wonderful for a light and elegant dinner, perfect for a romantic date paired with a white wine.
Instructions
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11. Preparing the Portobello Mushrooms: Clean the Portobello mushrooms and carefully remove the stems to make room for the filling, achieving a professional look. Finely chop the stems and set them aside for a homemade flavor.
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22. Stir-fry the Filling: In a skillet with a little oil, sauté the chopped garlic, red onion, sweet corn, green onion, and chopped mushroom stems, achieving a homemade yet professional flavor. Add salt and black pepper to taste.
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33. Mixing: Combine the sautéed mixture with fresh parsley, chopped fresh cilantro, heavy cream, and half of the grated fresh cheese, achieving a creamy, homemade texture.
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44. Filling: Generously fill each Portobello mushroom with the prepared mixture. Cover with the remaining grated fresh cheese, ensuring a good layer for browning and a golden finish. 5. Gratinating: Place the stuffed portobello mushrooms on a tray, bake at 180°C for 10-15 minutes or until the cheese is golden brown and bubbly, achieving a professional and clean appearance.
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