Stuffed Portobello Mushrooms

Fines herbes is a mixture of dried herbs such as chervil, chives, parsley, and tarragon. You can find it on the spice aisle in the grocery store.

Yield: 4 servings (serving size: 1 stuffed mushroom)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 262
  • Fat: 12.1g
  • Saturated fat: 6.5g
  • Protein: 11.4g
  • Carbohydrate: 20.3g
  • Cholesterol: 25mg
  • Iron: 0.8mg
  • Sodium: 593mg
  • Calories from fat: 46%
  • Fiber: 3.4g
  • Calcium: 231mg

Ingredients

  • 2 (1 1/2-ounce) slices sourdough bread
  • 4 (6-ounce) Portobello mushrooms (about 5 inches wide)
  • Olive oil-flavored cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 3/4 cup chopped red bell pepper
  • 3 garlic cloves, minced
  • 1 teaspoon dried fines herbs
  • 1 cup (4 ounces) shredded smoked Gouda cheese

Preparation

  1. Preheat oven to 375°.
  2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
  3. Remove stems from mushrooms; chop enough stems to measure 1/4 cup; set aside. Discard remaining stems.
  4. Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Coat both sides of mushroom caps with cooking spray. Place mushroom caps, gill sides up, on a baking sheet; sprinkle evenly with salt and pepper.
  5. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, reserved chopped mushroom stems, and garlic; sauté 4 minutes. Stir in breadcrumbs and fines herbs; cook 2 minutes or until breadcrumbs are toasted. Spoon mushroom mixture evenly into mushroom caps; sprinkle evenly with cheese. Bake at 375° for 15 minutes or until mushroom caps are tender.
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