Imagine a mouthwatering dish that combines the earthy richness of portobello mushrooms with the zesty kick of jalapeños and the fresh brightness of cilantro - a culinary adventure that transforms ordinary ingredients into an extraordinary meal. These stuffed portobellos are not just a recipe; they're a flavor explosion that will have your taste buds dancing and your dinner guests begging for seconds. Whether you're looking for a show-stopping appetizer or a satisfying vegetarian main course, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 1 cup cooked hash browns
- 1 jalapeno, diced
- 1/2 cup fresh cilantro, chopped
- 1 cup shredded cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat.
- Clean the portobello mushrooms gently with a damp paper towel. Remove the stems and carefully scrape out the dark gills using a spoon to create a clean, deep cavity for stuffing.
- Brush both sides of the mushroom caps with olive oil and season with salt and pepper. Place them gill-side up on the prepared baking sheet.
- In a mixing bowl, combine the cooked hash browns, diced jalapeno, chopped cilantro, and half of the shredded cheese. Mix thoroughly and season with additional salt and pepper to taste.
- Generously fill each portobello mushroom cap with the hash brown mixture, pressing gently to pack the filling firmly.
- Sprinkle the remaining shredded cheese evenly over the top of each stuffed mushroom.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
- Remove from the oven and let rest for 5 minutes to allow the filling to set and cool slightly.
- Garnish with additional fresh cilantro if desired, and serve hot as a main dish or appetizer.
Tips
- Choose fresh, firm portobello mushrooms with smooth, unblemished caps for the best texture and appearance.
- When removing mushroom gills, use a gentle scraping motion with a spoon to keep the mushroom cap intact.
- For extra flavor, consider briefly sautéing the hash browns before mixing with other ingredients to enhance their crispiness.
- If you're sensitive to heat, remove the jalapeño seeds to reduce spiciness while maintaining flavor.
- Use freshly shredded cheese for better melting and more authentic texture.
- Don't overcrowd the baking sheet to ensure even cooking and crispy edges.
- Let the mushrooms rest after baking to allow the filling to set and prevent burning your mouth.
- For a dairy-free version, substitute cheese with nutritional yeast or a plant-based cheese alternative.
- Serve immediately for the best taste and texture, while the cheese is still melty and the mushrooms are warm.
Nutrition Facts
Calories: 277kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
