Spicy Stuffed Portobello Mushrooms
Thick and meaty Portobello mushrooms stuffed with a mixture of cheeses, roasted chili peppers, spinach, garlic and more.
Check out these babies! Walking through the grocery store produce section the other day, we came across these gorgeous portobello mushrooms just begging to leap into our cart.
I had been thinking about mushrooms since New Year’s Eve, when we prepared a mini version of this dish as the opening appetizer. I had been wanting to get my hands on some larger mushrooms to turn it into a main course, then, of course, forgot about the idea as I normally do.
Then, viola! These portobellos presented themselves to us out of the blue. I took it for the sign it was and snatched some of them up.
You can serve these as an appetizer or a side dish, though they are certainly large enough to serve as a main course. Pair them with your favorite Cabernet for a romantic spin. Who doesn’t like a little romance?
When we served these up to the crowd at the New Year’s Eve party, as the introduction to the meal, the reactions were beyond satisfying to me as a cook. Even those who weren’t fans of mushrooms were forced to admit that these are pretty darned good.
The stuffing is a creamy mix of goat cheese, Manchego cheese, sauteed spinach with roasted peppers and caramelized onions. I added bacon for flavor, though pancetta is great. If you’re looking for a vegetarian version, simply omit the bacon. It is nearly as good without it!
Mike makes the most amazing stuffing mixtures for anything, from chili peppers to burgers to a variety of mushrooms. This stuffing was divine, and if you are a portobello fan, you’ll find it out of this world.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 2 large Portobello mushrooms
- 1 medium onion thickly sliced
- 1 teaspoon olive oil
- 1/2 teaspoon sugar
- Water as needed
- 2 hot red chili peppers – I used some red fingerlings but the choice is yours. Try some red habaneros!
- 6 ounces goat cheese
- 2 ounces Manchego cheese shredded
- 3 strips bacon omit the bacon for a vegetarian version
- 3 ounces spinach chopped
- 2 cloves garlic chopped
- Salt and pepper to taste
Trim and wash the mushrooms and pat them dry. Set aside.
Heat a pan to medium heat and add onion with olive oil. Cook about 5 minutes to soften, then reduce heat and add sugar. Stir.
Add about a tablespoon of water to the pan and let the onions slow cook. SLOW, until they turn a deep, deep brown and caramelize. Add a little water here and there if needed so the onions do not dry out. This can take anywhere from 30-45 minutes, depending on the amount of onion. You can make these ahead of time to save overall time with this recipe.
Remove from heat and set into a mixing bowl to cool.
Lightly roast the chili peppers over direct flame until skins are charred. Remove from heat and cool. Remove the charred skin and chop. Add them to the mixing bowl.
To the mixing bowl, add goat cheese and manchego cheese. Mix well.
Heat a pan to medium heat and add bacon. Cook about 10 minutes, or until nice and crisp. Remove from heat and drain on paper towels.
To the pan, add the spinach and garlic. Saute until spinach is wilted, about 3 minutes. Remove and add to the mixing bowl.
Crumble the bacon and add it to the mixing bowl.
Add salt and pepper to taste.
Stir everything in the mixing bowl , then divide the mixture over each of the Portobello mushrooms.
Heat oven to 350 degrees and bake the mushrooms 15-20 minutes.
Remove from heat and cool slightly.