Vegetable-Stuffed Portobello Mushrooms

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Wipe the mushrooms with a damp cloth and remove the stems.

   Kitchen towel
3. 3
   Finely chop the stems.

   KnifeCutting board
4. 4
   Brush the caps with the olive oil and sprinkle them with a little of the salt.

   Pastry brush
5. 5
   Arrange the caps on a baking sheet lined with parchment paper, hollow side up, and bake 10 minutes, until they release liquid. Pour the liquid out of the caps.

   OvenBaking panParchment paper

   💡The caps release liquid in the first bake: pour it out before filling so the stuffing doesn't get soggy.
6. 6
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
7. 7
   Add the onion and fry 6 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
8. 8
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
9. 9
   Add the pepper and zucchini in small cubes and the chopped stems and fry 8 minutes.

   Stove
10. 10
    Add the balsamic vinegar and season with salt and black pepper.
11. 11
    Fill the caps with the filling.
12. 12
    Scatter the breadcrumbs on top.
13. 13
    Bake 15 minutes, until the crumbs are golden.

    ⚙ BakingOvenBaking pan

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
14. 14
    Scatter the parsley on top and serve hot.