Recipes - Gluten-Free
Stuffed Portobello Mushrooms with Parmesan and White Wine
These oven-baked Portobello mushrooms are filled with sautéed mushrooms, herbs, Parmesan cheese, and a splash of white wine, creating a rich, flavorful dish that’s perfect as an appetizer, side, or light meal
- Shira Dabush (Cohen)
- | Updated
8 large Portobello mushrooms 1 package button mushrooms, finely chopped ¼ stick butter 1 small red onion, finely chopped ½ cup white wine 2 tablespoons gluten-free breadcrumbs Salt and black pepper, to taste 2 tablespoons chopped parsley or other fresh herbs 3 tablespoons grated Parmesan cheese Preheat the oven to 200°C (400°F). Remove the stems from the Portobello mushrooms. Brush the mushroom caps with a little olive oil, season lightly with salt and pepper, and arrange them on a baking sheet. In a large skillet, melt the butter and lightly sauté the red onion, chopped mushrooms, salt, and pepper. Once the mushrooms are golden, add the white wine. After about 2 minutes, remove the skillet from the heat and stir in the breadcrumbs, parsley, and Parmesan cheese. Mix everything well until a uniform filling forms, then generously fill each Portobello mushroom cap with the mixture. Bake for about 20 minutes, or until the mushrooms are tender and the filling is lightly golden. Serve hot and enjoy.Ingredients
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