This recipe is perfect both as a main or side dish, depending on the size of the mushroom. Bread crumbs, garlic, and Parmiggiano are the perfect ingredients to enrich this vegetarian dish!
If you want to impress your guests, even more, you can serve these delicious mushrooms with additional toppings, e.g. sauteed spinach or Brie cheese.
Baked Stuffed Portobello Mushrooms
Preheat oven at 180ºC (fan). Start preparing the stuffing. Combine the egg, cheese, garlic (finely chopped), parsley (finely chopped) and bread crumbs in a small bowl. Stir all the ingredients until you get a consistent paste. Season with salt and pepper, and add a bit of olive oil if the stuffing is too dry (the texture should be soft and not liquid).
Clean the mushrooms and place them in a baking tray, covered with a tbsp of olive oil or baking paper. Season each mushroom with salt (only on the underside) and the cover with stuffing, using a spoon. Drizzle a bit of olive oil over the stuffed mushrooms and place the tray in the oven. Bake for 20 minutes.
You can serve these delicious mushrooms with additional toppings, such as Brie cheese or sauteed spinach. If you decide to opt for the cheese topping, bake the mushrooms for 15 minutes, then remove from the oven, add a slice of Brie on top of the mushrooms and replace them in the oven and finish baking for another 5 minutes.
For the spinach topping, saute a clove of garlic and one red chilli with olive oil in a pan, then add the spinach and cook for 5 minutes. Season with salt and pepper. Add the spinach on top of the baked mushrooms.