Large mushroom caps (portobello, button) without the stems; the stems are chopped and fried with garlic, and sometimes onion and vegetables, for the filling; the caps are filled, topped with cheese or breadcrumbs and baked until the cheese bubbles and the filling turns golden.
💡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
Wipe the mushrooms with a damp cloth and remove the stems.
Kitchen towel
3
Finely chop the stems.
KnifeCutting board
4
Heat the olive oil in a pan over medium heat.
⚙ Pan-fryingStoveFrying pan
5
Add and fry 5–8 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.
6
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
7
Add the chopped stems and fry 3 minutes.
Stove
8
Fill the caps with the filling.
9
Arrange the mushrooms in a baking pan.
Baking pan
10
Bake 20 minutes, until the cheese is bubbling.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
118calories
5 gprotein
9 gcarbs
8 gfat
● protein 17%● carbs 29%● fat 54%
Per serving (211 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (7) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Kitchen towel· Also works: Plastic wrap (Plastic wrap over the bowl) · Paper towels (None)
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Pre-baking the caps (minutes) (10) · Olive oil for the caps · Bell pepper with the stems · Zucchini with the stems · Rosemary · Thyme · Balsamic vinegar · Parmesan · Grated cheese · Parsley in the filling · Basil in the filling · Oregano in the filling · Breadcrumbs on top · On a covered grill rack (minutes) (10–12) · Parsley for serving · Cilantro for serving
Cleaning the caps: with a damp cloth
Cutting the vegetables that go with the stems: in small cubes
