Stuffed Portobello Mushrooms

Added: goat cheese, diced zuccini and sun dried tomatoes to the mixture and balsamic glaze on top Substituted: the beans for quinoa and doubled the rosemary for a more bold flavor

Tasteless. Admittedly I chose to make it without the breadcrumbs but it was really not pleasant. And the topping turned out too watery. Added a spicy chilli-garlic sauce and it was a bit better. I did like the taste of the nutritional yeast though.

I wish I had read the notes before I started cooking. I now believe that "upside down" means gills up, but I did not think that when I set out to make this recipe. So, I would not call what I made "stuffed" rather, "piled on top." Next time, gills up. Otherwise, tasty. I sprinkled parmesan cheese on top which, reading the notes, was a good substitute for the nutritional yeast I don't have.

I made this for just the two of us; my mushrooms were smaller than some portobellos I’ve seen. I had some leek to use up, so I used leek sliced thinly and some chopped red onion in lieu of shallots. Canned beans, but otherwise followed recipe and it was delicious! Came together pretty quickly.

Crumble up some Spam and include it with the stuffing -- wonderful stuff.

I didn’t have white beans or rosemary so I subbed lentils and mint. Seasoned the lentil water. I toasted and seasoned the breadcrumbs. And I added in lemon zest and red wine vinegar to the filling. I could eat this filling as a spread with crackers or pita chips, it’s so good.

I followed step one and then improved the rest a bit, as I was planning to use a rice-spinach mixture w/o beans, nutritional yeast, parsley, or shallots (subbed white onion). Diced the stems and included an umami blend when sauteeing the (doubled) spinach in my dutch oven; mixed all in the dutch oven, then stuffed and topped with breadcrumbs and grated parm. Hubs loved, and I have to say this is rather easy, delicious, and satisfying for a weeknight dinner for two!

W'mushrooms up-side-down is the opposite of the way they GROW!

My second time fixing these - we love them! I pretty much followed the recipe. I took the gills off with a spoon and baked them gill side up. I also chopped up the stems and added this to the shallots as they were cooking. The first time I had fresh Rosemary and dried parsley - the second time fresh parsley and dried herbed de Provence. Delicious both times!!!!

This was good, not great. Super easy to pull together, though, and it could be the base of a really delish dish. I think next time some more herbs and maybe I'll add some dairy (goat cheese) for a tart play on it.

Used red lentils instead of beans--OK. Frozen chopped spinach.

A few tips to make this tastier, building on other's notes, and less to clean:add a grated garlic clove to the vinaigrette to top the mushrooms;use a 12" frying pan and add a good dollop of tomato paste to the garlic/shallot mix, cook a bit, then mix in the beans thoroughly and cook a few minutes, add strips of prosciutto, add the spinach and rest of ingredients - no need to dirty a bowl;) quite delicious even without nutritional yeast.

Perfect template for a work-with what you have meal. I imagine it would be delicious as written - but also great working with what I could scrounge up in my veggie drawer. Roasted some asparagus, peppers, onions, then added them to the sautee. Swapped various things for shallots and parsley. The cannellini, rosemary and mushrooms are lovely together. And the nutritional yeast makes it next level...

Tim says ok not to peel, but he always de-gills with a spoon.