Stuffed Balsamic Portabella Mushrooms - Dump and Go Dinner
2
Servings
10
Ingredients
16
Comments
As an adult, have you ever stopped to consider why you don't like certain foods? Today I am contemplating my distaste with mushrooms and pushing myself to try new things.
2
Servings
10
Ingredients
16
Comments
Ingredients
- 2 individual Mushroom, Portobello
- ¼ cups Balsamic Vinegar
- ⅓ cups Peanut Oil
- ½ cups Sugar
- 1 tablespoon Dijon Mustard
- ⅛ teaspoons Salt #1
- 1 cup Mozzarella Cheese, Shredded
- ½ cups Parmesan Cheese, Shredded
- 2 teaspoons Black Pepper
- 1 teaspoon Salt #2
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Wash and remove stems from mushrooms.
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Make From Frozen Serving Day Directions
Grill
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Wash and remove stems from mushrooms.
- In a bowl, mix together balsamic vinegar, peanut oil, sugar, dijon mustard, and salt #1.
- In a shallow dish, place some of the dressing on the bottom.
- Place mushrooms in dish and pour more dressing on top.
- Refrigerate for 4-6 hours.
- Mix mozzarella cheese, parmesan cheese, pepper and salt #2.
- Place the cheese mixture inside the mushrooms.
- Grill mushrooms, tops down for 4 minutes.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- 1 stuffed mushroom Amount Per Serving
- Calories
- 920
- Total Fat
- 62g
- Saturated Fat
- 22g
- Trans Fat
- 0g
- Cholesterol
- 78mg
- Sodium
- 2259mg
- Total Carbohydrates
- 63g
- Fiber
- 2g
- Sugar
- 58g
- Protein
- 29g
- WW Freestyle
- 37
16 Comments
Join the discussionI never liked mushrooms, but I think I had sausage-stuffed mushroom caps at a party and they won me over! Sometimes I am in a mushroom mood, and sometimes they still make me shudder. I really like them in a ham and cheese omelet or over a steak.
If this recipe can’t win you over, you may just not like mushrooms :). I was the same way with tomatoes. I didn’t like them because my older sister didn’t like them. She decided she liked them, then I tried them, and now I love them!
I have HATED mushrooms my whole life…the texture, the flavor, the smell! At first, the only way I could tolerate them was sauteed and well seasoned. Then, I had an excellent cream of mushroom soup at a local restaurant. It was made with portobello mushrooms and another variety, a rich homemade beef stock and cream all blended smooth. That removed the texture issue and the flavor was amazing! The restaurant owner and maker of the soup said the trick was to season the mushrooms well and saute them slowly until they are well cooked.I now LOVE well seasoned sauteed mushrooms, but mostly portobello because when cooked and seasoned well, they really do taste like steak. I use them in my grandma’s beef stroganoff recipe. I saute them with almost caramelized onions in butter and olive oil and season them with salt and pepper. I wait to taste them until their size is reduced by half and they are really limp! Delish! Then I add the steak pieces that have been seasoned with salt, pepper, garlic powder and onion powder. I cook it all until the meat is medium, then add Worcestershire sauce, A-1, ketchup, and dry mustard. Stir that together and then add beef broth and let it all simmer for a bit. At the end I add a dollop of sour cream. Yum! It’s the best beef stroganoff I’ve ever had.Good luck. I think when you get past the texture issue through really thoroughly cooking the mushrooms, they are must more palatable and then you can add to and intensify the flavor.
Wow, Angie, I think with this comment you could win anyone over to mushrooms! 😀
I love stuffed mushrooms- bread crumbs, parmesan, italian herbsHere’s a recipe I saved to my recipe box online but haven’t tried. It got really great reviews.http://allrecipes.com/Recipe/H…
I realized long ago that there were things that I actually like that I believed I didn’t like because my mom doesn’t like them. Mushrooms happens to be one of those things. I love mushrooms, and because I never want my kids to realize that they like something that they didn’t know they like, I sometimes cook things that I’m not particularly fond of, just to get them to try and decide for themselves.
I don’t like mushrooms and never have. I just heard from a fellow blogger who isn’t a mushroom fan that shiitake mushrooms don’t have that “mushroom” taste and she LOVES them. So she has convinced me to try them at some point.
A cheaper way to make this recipe would be to sub the balsamic dressing with Italian salad dressing. The first time I had a mushroom that I liked, they were marinated in Italian dressing.
I love mushrooms. One recipe that I think you may like mushrooms in would be a quesadilla. Saute sliced onions and sliced portabella mushrooms in butter and add them to a flour tortilla with shredded jack cheese and top with another tortilla. Place in oven and bake till lightly golden brown and crisp. It’s one of my fav recipes.
I’m not the hugest mushroom fan, either, but some of these reader’s ideas are making me hungry!
Have you tried any of these yet, Tricia?
Oh, and BTW, thanks for linking up to Try New Adventures Thursday! 😀
Alicia
I’m a little late it seems but i had to share this with you. First, I LOVE mushrooms, raw, cooked, creamed, it doesnt matter. and i use them in everything. But everyone loves this recipe, not just me. Even picky kids. And its super easy. All you do is take 8 oz softened cream cheese, stir in some chopped green onions and crumbled bacon pieces (do this to your family’s taste, i do a few green onions and a large handful of precooked packaged bacon pieces.) Clean and remove the stems from a pound of button mushrooms, scoop the cream cheese mixture into the mushroom caps, bake @ 350 until cheese starts to brown and the mushrooms are tender. I absolutely HAVE to have these at every family gathering or risk being shunned. Its that serious.
It is never too late! Thanks for sharing!
Do you put this on a bun, or do you serve it as is? What sides do you recommend?
You can put this on a bun or eat them by themselves. If you are grilling, I’d suggest capitalizing on the grill space and have grilled vegetables (peppers, onions, zucchini). If you’re looking for some protein, you may check out this yummy Mediterranean quinoa salad.
Are there some directions for non-grill methods of cooking it? (I don’t own a grill or even a grill pan.)
It looks like someone has posted in the comments about cooking it in the oven. You could also cook on the stovetop.