Stuffed Portobello Mushrooms Recipe (2024)

I enjoyed this dish, but I think I would have preferred if it were crispy on the outside. After baking for thirty minutes, the mushrooms released a lot of juices so they were sitting in a considerable pool of liquid. I had to transfer the remaining mushrooms to a different dish. If I make this again, I think I would broil the mushrooms for a few minutes after baking with the addition of some buttered bread crumbs.

Enjoyed, but could use some added brightness. Perhaps a hint of lemon?

I added sliced persimmon on top. A touch of sweet was good and added nice color.

I made this dish for Christmas eve dinner. Instead of lentils I used seitan. Also I added a few sautead sh*taki mushrooms on top instead of tomato. It was a huge hit.

Have made this a few times and it’s been a hit for vegetarians and meat eaters. Substitutions: I’ve used other herbs (oregano) when I didn’t have thyme handy. Also used fresh basil instead of dried. Store was out of raw cashews so used a combo of raw almonds and walnuts. Chopped these a bit before sauté step. Prepared lentils myself from 1/2 c. Of dried lentils and 1 1/2 c. of water. Used 12 oz.

We made ours as portobello sliders and kept the cashews whole. We added basil as a garnish. Black eye peas replaced the lentils. Served for two with a rye Manhattan and a gin and tonic overlooking dusk on a beautiful lake shore. This one is added to the list of repeat choices.

We made these as the recipe suggested and they were delicious. I did melt some aged mozzarella on top of the tomato, but we thought the flavors were well balanced. We like our portobellos to be pretty close in texture to a pice of meat, so I’m not sure how crispy (as some folks desired) would fit into that description. Hmm, crispy meat?.

Made this and added lemon zest to filling and substituted chopped sun dried tomatoes on top in place of fresh tomato slice

I really enjoyed this recipe. I like how the cashews roasted in the oven and the rice crisped up. I used some fresh tarragon in the mixture instead of basil. Ya gotta have the tomato on top. Will make again!

Have made this a few times and it’s been a hit for vegetarians and meat eaters. Substitutions: I’ve used other herbs (oregano) when I didn’t have thyme handy. Also used fresh basil instead of dried. Store was out of raw cashews so used a combo of raw almonds and walnuts. Chopped these a bit before sauté step. Prepared lentils myself from 1/2 c. Of dried lentils and 1 1/2 c. of water. Used 12 oz.

We made ours as portobello sliders and kept the cashews whole. We added basil as a garnish. Black eye peas replaced the lentils. Served for two with a rye Manhattan and a gin and tonic overlooking dusk on a beautiful lake shore. This one is added to the list of repeat choices.

Make similar often. Use leftover ‘Joe’s Special ‘ mixed with leftover rice, stuff..bake about 20 mins., cheese (whatever your fancy) on top and put back in oven to melt. Mmmmmmmm so good 😊.

This was delicious. Made some teaks second time around. Added smoked paprika and a bit of lemon juice as another reviewer suggested. Also put under the broiler for 3 minutes.

This was quite good and a hit with my non vegan, non vegetarian family but all agreed it was a little on the bland side. Next time will add some cilantro and perhaps some paprika with the cashews and onions. Will also try broiling for the last few minutes.

How can the mushrooms be more crispy with this recipe

I made this dish for Christmas eve dinner. Instead of lentils I used seitan. Also I added a few sautead sh*taki mushrooms on top instead of tomato. It was a huge hit.

I added sliced persimmon on top. A touch of sweet was good and added nice color.

I enjoyed this dish, but I think I would have preferred if it were crispy on the outside. After baking for thirty minutes, the mushrooms released a lot of juices so they were sitting in a considerable pool of liquid. I had to transfer the remaining mushrooms to a different dish. If I make this again, I think I would broil the mushrooms for a few minutes after baking with the addition of some buttered bread crumbs.

Delicious! We've had a lot of beans lately so omitted them and it was still great. Served with a Brussel sprout and kale salad.

Great recipe, lots of compliments from my guests.

Enjoyed, but could use some added brightness. Perhaps a hint of lemon?