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Stuffed portobello mushrooms with tomato ragù

Based on 5 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
30
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g portobello mushrooms
tomatoes
red onion
garlic
50 ml white wine vinegar
15 ml lemon juice
30 g sugar
50 g olives
100 g basil
50 g parsley
100 g Parmesan cheese
15 g walnuts
egg
15 g breadcrumbs
10 g lemon zest
salt
pepper
olive oil
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (small)
  • frying pan
  • blender
  • fine grater
  • oven
  • baking sheet
  • parchment paper

Nutrition per serving

Cal
563
Protein
34 g
Fat
25 g
Carb
58 g
  • Step 1/4

    Peel and mince onion and garlic. Dice tomatoes. Heat olive oil in a small pot, then add onions and garlic, and let briefly sweat. Add diced tomatoes, vinegar, lemon juice, sugar, salt, and pepper. Let the chutney cook for another minute, then take off the heat and set aside.
    • red onion
    • garlic
    • tomatoes
    • olive oil
    • 50 ml white wine vinegar
    • 15 ml lemon juice
    • 30 g sugar
    • salt
    • pepper
    • cutting board
    • knife
    • pot (small)

    Peel and mince onion and garlic. Dice tomatoes. Heat olive oil in a small pot, then add onions and garlic, and let briefly sweat. Add diced tomatoes, vinegar, lemon juice, sugar, salt, and pepper. Let the chutney cook for another minute, then take off the heat and set aside.

  • Step 2/4

    Clean the mushrooms by removing the stem and scooping out the gills underneath the mushroom cap. Roughly chop the gills and stems, then add to a frying pan and sauté.
    • 500 g portobello mushrooms
    • frying pan

    Clean the mushrooms by removing the stem and scooping out the gills underneath the mushroom cap. Roughly chop the gills and stems, then add to a frying pan and sauté.

  • Step 3/4

    Add olives, basil, parsley, half the Parmesan, walnuts, and the egg to a blender and blend until smooth. Then add breadcrumbs, lemon zest, and sautéed mushrooms. Season to taste with salt and pepper.
    • 50 g olives
    • 100 g basil
    • 50 g parsley
    • 50 g Parmesan cheese
    • 15 g walnuts
    • egg
    • 15 g breadcrumbs
    • 10 g lemon zest
    • salt
    • pepper
    • blender
    • fine grater

    Add olives, basil, parsley, half the Parmesan, walnuts, and the egg to a blender and blend until smooth. Then add breadcrumbs, lemon zest, and sautéed mushrooms. Season to taste with salt and pepper.

  • Step 4/4

    Preheat  the oven to 200°C/400°F. Drizzle the mushroom caps with olive oil, then stuff them with the olive-mushroom mixture, and sprinkle with remaining Parmesan. Spread them on a parchment-lined baking sheet and let bake for 15 min. Serve with the tomato ragù. Enjoy!
    • olive oil
    • 50 g Parmesan cheese
    • oven
    • baking sheet
    • parchment paper

    Preheat the oven to 200°C/400°F. Drizzle the mushroom caps with olive oil, then stuff them with the olive-mushroom mixture, and sprinkle with remaining Parmesan. Spread them on a parchment-lined baking sheet and let bake for 15 min. Serve with the tomato ragù. Enjoy!