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Mascarpone Portobello Mushrooms Recipe

from United States by GourmetFoodStore.com
We love how portobellos are the perfect size and shape to be vessels for almost any stuffing. In this case, we mixed up a delicious tapenade-style mix of olives, anchovies and herbs, and blended it with creamy cream cheese. A sprinkle of parmigiano and a quick turn on the grill and we have incredible appetizers or an amazing side dish.

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings

Mascarpone Portobello Mushrooms Recipe

For Portobellos
  • 16 medium portobello mushrooms, cleaned and stems removed
  • 3 tbsps. olive oil
  • 1 tbsp. lemon juice

For Stuffing

Directions
  1. Season the mushrooms with olive oil and lemon juice and sautee in a skillet over high heat until tender.
  2. Arrange on a baking sheet - cups up.
  3. Mix the olives, capers, anchovies, herbs, lemon juice and pepper in a food processor until well combined. Fill the mushroom cups with about 1 tbsp.
  4. Mix the spinach cream cheese, 1/2 cup panko and season with salt and pepper. Top each mushroom cup with a generous heaping. Sprinkle the leftover panko, a bit of parmigiano and bake for 10-15 minutes. Serve immediately.

This recipe is found in:
Recipes by Course or Meal: Appetizers and Side Dishes
Recipes by Occasion: Thanksgiving Recipes, Super Bowl Recipes
Recipes by Season: Fall Recipes, Winter Recipes

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