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Stuffed Portabello Mushroom

*I love to make this as an appetizer as well, and for that I use the small portabello mushrooms. There is enough stuffing for 2 dozen.
Course Side Dish, starter
Cuisine Italian
Keyword catherine's plate recipes, portabello cuisine, portabello dishes, stuffed portabello, stuffed portabello mushroom, stuffed portabello mushrooms
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 large
Calories 90 kcal
Author Catherine Katz

Ingredients

  • 24 small or 6 large portabello mushroom caps*
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 celery stock diced
  • 1 medium carrot well scrubbed and diced
  • 2 Tbsp extra virgin olive oil
  • ¾ cup dry bulgur wheat
  • 2 cups water
  • ½ cup coarsely ground walnuts
  • 1/2 tsp salt
  • fresh sage to taste or 1/2 tsp dry sage
  • fresh ground pepper

Instructions

  1. Preheat oven 385º F.
  2. Getting the mushroom caps ready:
  3. Rinse and dry the mushroom caps and trim the stem (no need to hollow them out).
  4. Heat a large shallow pan and when hot, add the mushroom caps and sear for 2-3 minutes on each side (no need for added oil if the pan is really hot!!). Turn off the heat and set aside onto a plate until ready to assemble.
  5. They will give out some liquid as they cool off in the plate: Keep the reserved liquid for later!
  6. Making the stuffing:
  7. Heat olive oil in large shallow pan over medium heat. Add garlic, onion, carrot and celery and sautee for 2-3 minutes.
  8. Add the dry bulgur wheat to the pan and continue to cook while stirring for a few seconds and add the fresh (or dry) sage, salt and pepper.
  9. Add the water and cook until tender and all the liquid is absorbed (about 5-8 minutes).
  10. Remove from heat and stir in ground walnuts and reserved liquid from the cooked mushrooms.
  11. Assembling:
  12. Place the seared mushrooms on a baking sheet lined with parchment paper and fill (actually the stuffing just sits on top) each with the stuffing mixture, using an ice-cream scooper, packing down slightly. It will be overstuffed, that’s ok!
  13. Bake in preheated oven for 15-20 minutes.