Stuffed Portabello Mushrooms

CPARKTX

This was a Bobbly Flay recipe: Portabello mushrooms stuffed with Italian sausage, spinach, onion, garlic and red wine then topped with mozzarella, tomato and basil.


They were good but not great. The mushrooms have a lot of water that comes out when you cut them and I found that to dilute the flavor...not sure if there is a trick to avoid that?

Loosemoose

I'm glad you started this as my wife just bought portobellos and is wanting to grill them as well.
I guess I need to look in the appetizer section here as well. Good luck on your next attempt.

Mattman3969

Those look really good. I wonder if after you remove the brown veining if you covered with salt for an hour or so if it would help pull the moisture out ?? I do this with eggplant and it really helps.

CPARKTX

Never tried that @Mattnan3969, I'll give it a try.

jlsm

First, scrape out the gills. Next, cook them empty, gill side down, until almost  done, not just a few minutes. Stuff them (make sure the stuffing is room temp) and finish cooking to melt the cheese and warm the stuffing.

Drphil9001

I second scraping out the gills and the cooking method. 

While they are cooking on the gill side down, I mix tomatoes, mozzarella, basil, salt, pepper, and olive oil together in a separate bowl…when they are almost done, flip them and top with the tomato mixture and cook until the cheese melts. If you want to get a little flare after they are done top with some grated cheese and hit with a torch or put the under the broiler for a few until the cheese melts and is slightly browned and crispy.