Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms
Ingredients
Equipment
Method
- In a small bowl, add your lemon zest, lemon juice, thyme, take ¼ cup of extra virgin olive oil and a pinch of salt and ground black pepper. Give this all a whisk.
- Now, add in your tomatoes, kalamata olives, mozzarella pearls and basil leaves. Mix this all together. This salad will top your mushrooms.
- Preheat a skillet over medium high heat with 3 tablespoons of extra virgin olive oil. Wipe your mushrooms with a damp cloth. Take out the stems of each mushroom. Using a small spoon, scoop out the gills of each mushroom to make room for the filling.
- Once your skillet is hot, your oil will shimmer. Add your mushrooms to the pan and cook 4-5 minutes per side until soft. You may need to add a bit more oil to your skillet since mushrooms will absorb it.
- Season your mushrooms before you give them a flip with a pinch of kosher salt and ground black pepper.
- Take the mushrooms out of the skillet and top with the tomato salad.
- Enjoy!
- Note: you can also put these mushrooms on the grill and cook for the same amount of time.
- Note: This is absolutely my favorite way to eat portobellos!
Video
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Let us know how it was!Why remove the gills (and how it affects the filling)
The dark gills under a portobello can release moisture and some pigment as they cook. Scooping them out both makes room for the topping and reduces the chance the filling becomes watery or discolored, improving presentation and texture.
How to get a good sear and avoid soggy mushrooms
Preheating the skillet until the oil shimmers matters because a hot pan promotes quick browning and helps prevent the caps from stewing in their own released liquid. Mushrooms will absorb some oil as they cook; if the pan becomes dry, add a little more oil so the caps brown rather than stick. Cook until the caps are nicely browned and tender, consistent with about 4–5 minutes per side.
Skillet vs. grill: what to expect
Grilling produces a mild smoky char and visible grill marks, while a skillet gives direct contact for even caramelization and is easier to control in a small kitchen. Both approaches use the same basic prep—wiping, removing stems/gills, and seasoning—so expect slightly different finish and flavor depending on which you prefer.
Watch Dr. J Make Stuffed Portobello Mushrooms
Watch Dr. J make Stuffed Portobello Mushrooms and see how it comes together.
