Stuffed Portobello Mushrooms with Cheddar and Prosciutto
By America's Test KitchenPublished on October 15, 2008
Time
1¼ hours
Yield
Serves 8 as a side dish or 4 as a main course
Ingredients
12 portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean5 tablespoons olive oil Table salt 2 large white sandwich bread, torn into quarters2 tablespoons unsalted butter 3 ounces prosciutto, diced medium (about ⅔ cup)2 medium onions, diced small (about 2 cups)4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)½ cup dry sherry 2 tablespoons chopped fresh thyme leaves 2 tablespoons roughly chopped fresh parsley 4 ounces cheddar cheese, shredded (about 1 cup)¼ cup heavy cream 2 teaspoons juice from 1 lemonGround black pepper
Before You Begin
The filling can be made up to 2 days ahead and refrigerated. Rewarm the filling before stuffing the mushrooms. We do not recommend roasting the mushrooms in advance, as they become leathery once rewarmed. For time efficiency, place mushrooms in the oven after you begin to sauté the diced mushrooms. When shopping, choose dense mushrooms with a cupped shape. This recipe can be easily halved to serve 4.
Instructions
- Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Using sharp knife, cut 1/4-inch deep slits, spaced 1/2 inch apart, in crosshatch pattern on surface (non-gill side) of 8 mushrooms. Dice remaining 4 mushroom caps and reserved stems into 1/2-inch pieces; set aside (you should have about 6 cups).
- Brush both sides of caps with 2 tablespoons oil and sprinkle evenly with 1 teaspoon salt. Carefully place caps, gill side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown around edges, 8 to 12 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8 to 12 minutes longer. Remove mushrooms from oven and heat broiler.
- Pulse bread in food processor until coarsely ground, about sixteen 1-second pulses (you should have about 1½ cups). Heat 1 tablespoon oil and 1 tablespoon butter in 12-inch skillet over medium heat until butter is melted. Add breadcrumbs and 1/4 teaspoon salt; cook, stirring frequently, until light golden brown, 5 to 8 minutes. Transfer crumbs to small bowl and wipe out skillet with paper towels.
- Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until smoking. Add half of chopped mushrooms and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until lightly browned, 4 to 6 minutes longer. Transfer to medium bowl; repeat with remaining 1 tablespoon oil and remaining mushrooms.
- Add remaining 1 tablespoon butter, prosciutto, and onions to skillet; cook, stirring occasionally, until onions are light brown, 5 to 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until almost no liquid remains, 1 to 2 minutes. Reduce heat to low and stir in reserved cooked mushrooms, thyme, parsley, cheese, and cream. Continue cooking until cheese is melted and vegetables are well coated, 1 to 2 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste.
- Flip caps, gill side up, and distribute filling evenly between mushroom caps; top each with 2 tablespoons of breadcrumb mixture. Broil mushrooms until crumbs are golden brown, 1 to 3 minutes. Serve immediately.
Time
1¼ hoursYield
Serves 8 as a side dish or 4 as a main courseIngredients
12 portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean
5 tablespoons olive oil
Table salt
2 large white sandwich bread, torn into quarters
2 tablespoons unsalted butter
3 ounces prosciutto, diced medium (about ⅔ cup)
2 medium onions, diced small (about 2 cups)
4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
½ cup dry sherry
2 tablespoons chopped fresh thyme leaves
2 tablespoons roughly chopped fresh parsley
4 ounces cheddar cheese, shredded (about 1 cup)
¼ cup heavy cream
2 teaspoons juice from 1 lemon
Ground black pepper
Test Kitchen Techniques
Ingredients
12 portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean
5 tablespoons olive oil
Table salt
2 large white sandwich bread, torn into quarters
2 tablespoons unsalted butter
3 ounces prosciutto, diced medium (about ⅔ cup)
2 medium onions, diced small (about 2 cups)
4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
½ cup dry sherry
2 tablespoons chopped fresh thyme leaves
2 tablespoons roughly chopped fresh parsley
4 ounces cheddar cheese, shredded (about 1 cup)
¼ cup heavy cream
2 teaspoons juice from 1 lemon
Ground black pepper
Test Kitchen Techniques
Ingredients
12 portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean
5 tablespoons olive oil
Table salt
2 large white sandwich bread, torn into quarters
2 tablespoons unsalted butter
3 ounces prosciutto, diced medium (about ⅔ cup)
2 medium onions, diced small (about 2 cups)
4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
½ cup dry sherry
2 tablespoons chopped fresh thyme leaves
2 tablespoons roughly chopped fresh parsley
4 ounces cheddar cheese, shredded (about 1 cup)
¼ cup heavy cream
2 teaspoons juice from 1 lemon
Ground black pepper
Test Kitchen Techniques
Why This Recipe Works
Our ultimate stuffed mushroom recipe had to showcase meaty, earthy, intense mushrooms with a filling that contributed complementary flavors and textures. Choosing portobello caps for their large size, rich flavor, and wide availability, we removed excess moisture by cutting slits in the caps before precooking them in the oven to allow water to drip out and evaporate. Then we developed a few rules for the perfect filling: Chopped stems made a good base, and cheese (rather than bread crumbs or béchamel sauce) kept the stuffing intact. Fresh bread crumbs toasted with butter gave our stuffed mushroom recipe a final flourish.
Before You Begin
The filling can be made up to 2 days ahead and refrigerated. Rewarm the filling before stuffing the mushrooms. We do not recommend roasting the mushrooms in advance, as they become leathery once rewarmed. For time efficiency, place mushrooms in the oven after you begin to sauté the diced mushrooms. When shopping, choose dense mushrooms with a cupped shape. This recipe can be easily halved to serve 4.
Instructions
- Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Using sharp knife, cut 1/4-inch deep slits, spaced 1/2 inch apart, in crosshatch pattern on surface (non-gill side) of 8 mushrooms. Dice remaining 4 mushroom caps and reserved stems into 1/2-inch pieces; set aside (you should have about 6 cups).
- Brush both sides of caps with 2 tablespoons oil and sprinkle evenly with 1 teaspoon salt. Carefully place caps, gill side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown around edges, 8 to 12 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8 to 12 minutes longer. Remove mushrooms from oven and heat broiler.
- Pulse bread in food processor until coarsely ground, about sixteen 1-second pulses (you should have about 1½ cups). Heat 1 tablespoon oil and 1 tablespoon butter in 12-inch skillet over medium heat until butter is melted. Add breadcrumbs and 1/4 teaspoon salt; cook, stirring frequently, until light golden brown, 5 to 8 minutes. Transfer crumbs to small bowl and wipe out skillet with paper towels.
- Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until smoking. Add half of chopped mushrooms and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until lightly browned, 4 to 6 minutes longer. Transfer to medium bowl; repeat with remaining 1 tablespoon oil and remaining mushrooms.
- Add remaining 1 tablespoon butter, prosciutto, and onions to skillet; cook, stirring occasionally, until onions are light brown, 5 to 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until almost no liquid remains, 1 to 2 minutes. Reduce heat to low and stir in reserved cooked mushrooms, thyme, parsley, cheese, and cream. Continue cooking until cheese is melted and vegetables are well coated, 1 to 2 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste.
- Flip caps, gill side up, and distribute filling evenly between mushroom caps; top each with 2 tablespoons of breadcrumb mixture. Broil mushrooms until crumbs are golden brown, 1 to 3 minutes. Serve immediately.
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