Marinated Stuffed Portabella Mushrooms

Marinated Stuffed Portabella Mushrooms created by Rita1652

Great company fare but simple and quick enough for everyday! It's a side dish. It's an appetizer. It's a main dish. It's excellent anytime and anyway you serve it! (Well I guess some might argue that, since this really might not be a good breakfast but....to each his or her own!)

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • With a damp cloth or paper towel, wipe the portabellas to clean them.
  • Remove the stems, chop and set aside.
  • Mix all of the marinade ingredients together and place into a Ziplock bag.
  • Add the mushroom caps and seal.
  • Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
  • To make the stuffing, begin heating olive oil in a large skillet.
  • Add reserved mushroom stems, onions, celery and garlic.
  • Cook until veggies start to soften a bit.
  • Add chicken and cook until done, about 5 or 6 minutes.
  • Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
  • If it is a little dry, you can mix in a tablespoon or so of broth or wine.
  • Remove portabellas from the Ziplock bag and discard remaining marinade.
  • With a paper towel, pat the portabellas to remove excess moisture.
  • Turn them over so that the gill sides are facing up and place in an oven safe pan.
  • Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
  • Sprinkle the remaining 2 tablespoons of Parmesan on top.
  • Pour the chicken broth in the bottom of pan.
  • Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.
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RECIPE MADE WITH LOVE BY

@Malriah
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@Malriah
Contributor
"Great company fare but simple and quick enough for everyday! It's a side dish. It's an appetizer. It's a main dish. It's excellent anytime and anyway you serve it! (Well I guess some might argue that, since this really might not be a good breakfast but....to each his or her own!)"

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  1. vegetara
    This was pretty easy to make and an ok way to prepare portabella's. As a vegan, I fix portabella's often and would fix this again, but probably not often. Veganized this recipe by using tofu rather than ground meat, vegetable broth, and vegan cheese. Served with asparagus sauteed in vegan margarine and garlic and a baked potato with salsa and felt that was a nice, well rounded meal.
  2. Bergy
    Marinated Stuffed Portabella Mushrooms Created by Bergy
  3. Lorac
    Very good. A well thought out layering of flavors and textures.I made the recipe as directed and would cut the marinade in half next time. I loved the wine- mushroom flavor, but the honey was too sweet for my personal taste.. The savory stuffing was delicious but crumbly. I would add an egg next time.
  4. Susie D
    This combination of ingredients was very good. We enjoyed our meal. Next time I will add more cheese to the filling hoping to bind it together more, it came out pretty dry & crumbly.
  5. Judy-Jude
    This is a wonderful recipe, well planned and very easy to follow. The combination of the required ingredients has been done to perfection. I used Near East Rice pilaf for this recipe with ground turkey. I didn't use the required amount of mushrooms (there are only two of us) but followed the ingredient list for everything (except the brown rice and chicken stock.) I dipped the portabella mushrooms in the marinade and then when I baked them, I used more of the marinade instead of the chicken stock. They came out wonderful. We had them with corn on the cob and a tossed salad. We didn't even have the steak tips we planned on having because the portabella's were just like having a steak. I have some button mushrooms in the frig. and will be using the remanining marinade and stuffing with them. Thank you for sharing this recipe and I wish you luck in the contest, you have a winning recipe.
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