Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.
Todd and I love portobello mushrooms though I don't often serve them myself. We really enjoyed them grilled as 'steaks' at an upscale restaurant in downtown Cleveland (they were absolutely amazing). However, they really were a standout dish when we had them stuffed with a delicious bread filling at a charming little eatery in Hawaii. I knew I just had to try to recreate them. About a year ago, I made my own stuffed portobello mushroom caps a couple times but they were really underwhelming. I decided to take a break on trying to live up to our Hawiian portobello encounter... until now!
Third time's the charm; enter this fantastic fungi fête! This is redemption at it's finest. These portobello melts are comforting and gooey with melty cheese and savory bread crumbs, meaty mushrooms and sausage, and just the right balance of seasonings. I love how quick they come together and are so simple even our little Oliver was able to help out! These are definitely going to be on regular rotation in our house. I hope you love them as much as we do!
Stuffed Portobello Melts
Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.
Yield: 4
Ingredients
- 4 large portobello mushrooms
- 1 cup vegan breadcrumbs (I use panko)
- ½ cup shredded vegan cheese
- 1 Tofurky Kielbasa sausage link, chopped small
- 3 tbsp white wine (or vegetable broth)
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp large-flake nutritional yeast
- ¾ tsp seasoning salt or table salt + extra for sprinkling
- ½ tsp garlic powder
- 4 slices of vegan cheese (I like Field Roast Chao)
- sprinkling of fresh lemon thyme, for garnish (optional)
Cooking Directions
- Preheat oven to 450°F. Clean the mushroom caps with a dry towel; remove and discard the stem. Spray a baking sheet with nonstick cooking spray and arrange the portobellos gills side up. Sprinkle each with a dash of salt and roast for 15 minutes.
- In a medium bowl, mix together the remaining ingredients except for the slices of cheese and thyme. Spoon and pack the bread crumb filling within the cap of the mushrooms dividing it evenly between the four caps. Top each mushroom with one slice of cheese. Roast for another 10 minutes.
- Remove from oven and garnish with lemon thyme. Serve hot.
