Panko Crusted and Stuffed Portabello Mushroom Caps

Learn The Recipe!

Serving: 1

Prep Time: 10min

Cook Time: 20-25min

Mise En Place:

2 Portabello Mushroom Caps

Pank Breadcrumbs (Gluten free option: Roasted walnuts)

Cheese of choice (Ricotta, Feta or Fresh Mozzarella recommended)

1/4 cup Spinach

Egg (whisked in bowl)

Olive Oil

Salt + Pepper

Balsamic for topping

How to Make:

1. Preheat Oven to 400*
2. Carve out 'gills' with the back of a spoon from the inside of the portabello mushroom cap (see photo below for description)
3. Lay portabello caps on an oven sheet and brush with olive oil and a generous amount of salt and pepper
4. Bake for 10-15 minutes
5. Take out to cool for 3-5 minutes
6. Fill one portabello cap with your cheese of choice and spinach stuffing (you can add any seasoning or fresh herbs here if you want to get crafty but no pressure!)
7. Close the filling between the two caps
8. In one bowl, empty panko bred crumbs, and have your whisked egg bowl beside it
8. Dip the stuffed portabello caps into the egg, and then the bread crumbs making sure to press down to stick
9. Now you have a choice-- throw them back into the oven for 5-8min OR fill a pot with oil and heat oil to approximately 260* and submerge the breaded portabello in the oil for 1 minute until it is crusted over
10. Top with Balsamic. Serve with sides of choice!

The interior of a mushroom has something called "Gills" which is basically the fruit body. This part is 100% edible, but I find the mushroom tastes a lot better without it when stuffing with other items. It also takes up room inside the mushroom along with the stem. Removing these two items will improve your ability to stuff the portabello to the fullest!