Stuffed Mushrooms⁠

4 medium portobello mushrooms⁠
1 tbsp Extra virgin olive oil ⁠
1/2 cup Panko bread crumbs ⁠
2 tbsp butter ⁠
3 garlic cloves, minced ⁠
1 small scallion, finely chopped ⁠
2 sprigs fresh oregano⁠
A handful of cherry tomatoes, sliced ⁠
1/2 cup your favorite shredded cheese ⁠
Salt and pepper ⁠
1 tbsp fresh parsley, finely chopped ⁠

Preheat Fritaire to 350F and line the air stand with parchment paper.⁠

Clean the mushrooms, remove stems and gills and set them aside.⁠

Finely chop stems and gills. Brush mushroom cap with 1 tbsp olive oil, place them on the air stan and bake for 5 minutes.⁠

Once the mushroom caps are soft (but not too soft, they shouldn't be falling apart), remove them from Fritire and set aside.⁠

In a medium skillet, over medium heat, melt the butter and add the scallion. ⁠

Cook the scallion until soft, then add garlic cloves , dried oregano, fresh oregano leaves, mushrooms stems and gils.⁠

Cook the mushrooms stems mix until part of the moisture is out, then add the panko bread crumbs and cook for a couple of minutes.⁠

Season the filling with salt and pepper.⁠

Fill mushroom caps with filling and add shredded cheese on top, together with tomatoes slices.⁠

Return to Fritaire and bake for 5 minutes or until the cheese is melted. ⁠

Garnish with parsley to serve.⁠

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