Asturian Style Stuffed Portobello Mushrooms (Champiñones Portobello Rellenos a la Asturiana)
Champiñones Portobello Rellenos a la Asturiana, or Asturian Style Stuffed Portobello Mushrooms, is a classic dish from the Asturian region of Spain. This recipe features hearty portobello mushrooms stuffed with a flavorful mixture of ingredients, creating a delicious and satisfying dish.
Ingredients
- 4 large portobello mushrooms
- 1/2 cup breadcrumbs
- 1/2 cup grated Manchego cheese
- 1/4 cup finely chopped serrano ham
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Remove the stems from the portobello mushrooms and finely chop them.
- In a bowl, combine the chopped mushroom stems, breadcrumbs, Manchego cheese, serrano ham, garlic, parsley, and olive oil. Season with salt and pepper.
- Spoon the filling into the mushroom caps, pressing gently to pack the filling in.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Serve the stuffed portobello mushrooms hot, garnished with additional parsley if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 12g
- Protein
- 8g
- Fat
- 12g
Supplies
Baking sheet Knife Cutting board Bowl
Tools
Oven
Serving suggestions
These stuffed portobello mushrooms are delicious served as an appetizer or as a side dish alongside a fresh green salad.
Tips & tricks
For a vegan version, omit the serrano ham and use a vegan cheese alternative.
Cost
$12