Stuffed Portabella Mushrooms

  • Share

Category : Main Dishes, Recipes

Photo of Stuffed Portabella Mushrooms

Hearty and delicious, Stuffed Portabella Mushrooms make a warming winter dish and are also perfect for grilling in the summer. During our cold winters, there aren’t a lot of local choices in the produce department, so Twin Sisters mushrooms are a welcome ingredient. The meaty portabella is chewy enough to use as a hamburger replacement.

I confess, I had to look up the spelling in the dictionary. “Portabella” is the correct spelling of the mushroom. “Portobello” is the name of a town in the Caribbean. I’ve also seen some people take the middle road–“portabello” or “portobella”–not correct, according to my sources. Now there’s a bit of useful food trivia for you next time you want to Google for more recipes!

Note: Breadcrumbs and wine are transitional foods. Both use ingredients from outside the county, but both are completely prepared locally. If you want to be a strictly Whatcom locavore, you could use homemade apple cider vinegar instead of the wine and simply omit the bread crumbs. You could also omit the meat for a vegetarian version.

  • Prep Time:
    15 min
  • Cook Time:
    20 min
  • Ready In:
    35 min
Servings: 2 servings
  • 4 large portabella mushrooms (Twin Sisters Mushroom Farm, Acme)
  • 1/4 lb lean ground beef (Island Grown Farmers Co-operative, Lummi Island member)
  • 1 small leek, quartered lengthwise and sliced thinly (Holistic Homestead, Everson)
  • 1 clove garlic, minced (Uprising Organics CSA, Bellingham)
  • 1 tsp fresh thyme, chopped (home garden)
  • 2 Tbsp butter (Breckinridge Farm, Everson)
  • 1/4 c white wine (Legoe Bay Winery, Lummi Island)
  • 1/4 c bread crumbs (Avenue Bread, Bellingham)
  • 4 oz. goat cheese (Silver Springs Creamery, Lynden)


Preheat broiler (or grill).

Remove gills and stems from mushrooms and chop for use in the filling. Set caps aside.

Filling: In a small skillet, brown the ground beef thoroughly, breaking into small bits. Melt 1Tbsp butter in the same pan and add chopped leeks, minced garlic, mushroom gills, and fresh thyme. Sauté until leeks are soft and filling is well mixed. Add wine and sauté another minute or two until wine is absorbed. Remove from heat .

Brush top of mushroom caps with 1 Tbsp. melted butter. Broil caps, gill side down, on a greased cookie sheet for 2 minutes. Turn caps over, spoon in filling, sprinkle with bread crumbs, and spread grated cheese over top. Broil until cheese has melted and is just beginning to brown.

Serving Suggestions:
This dish can be grilled instead of broiled. It goes well with the braised greens mix grown by DEVine Gardens (Lynden and Custer)* or some  CSA or garden carrots from your freezer or root storage supply. Add a winter fruit dessert (local apples or pears, for instance) and you’ve got a delicious meal!

*Note: A trip to the Co-op the next week revealed that the braising greens mix came from Highwater Farm in Skagit County, not DEVine Gardens in Whatcom County. Oops! While not from Whatcom, they were delicious anyway. DEVine had produced some early baby spinach that would have worked just as well.

Food Sources:

Community Food Co-operative, Westerly and Cordata, Bellingham
The Islander, Lummi Island
Artisan Wine Gallery, Lummi Island
Uprising Organics, Bellingham/Acme

Related Posts with Thumbnails

Comments are closed.