Oven-baked stuffed mushroom caps
Votes: 4
Time: 30 min.
Complexity: easily
Quantity: 12 canapés
Complexity: easily
Quantity: 12 canapés
Portobello mushrooms are distinguished by their large, beautiful caps, which are well-opened underneath. This makes them a popular choice for baked and stuffed mushrooms, making them a great ingredient for fun appetizers. Furthermore, portobello mushrooms have the rich aroma of freshly picked mushrooms, and their flavor intensifies even more when cooked. For this appetizer, select the largest caps and hollow them out, removing the stems and any gills, to ensure a generous slice of mozzarella fits inside. Sprinkle with breadcrumbs and bake in the oven. This will create a crispy crust with melted, gooey cheese underneath.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 large portobello mushrooms, stems and gills trimmed
- 6 tablespoons balsamic vinegar
- 0.5 cup olive oil, divided
- Sea salt, preferably grey, and ground black pepper
- 1 cup fresh bread crumbs
- 1 tbsp. grated parmesan
- 4 tbsp chopped parsley leaves
- 4 tbsp chopped basil leaves
- 12 slices (1 cm thick) mozzarella, about 30-40 g. 1 slice
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
Toss the mushrooms with balsamic vinegar, 1/4 cup olive oil, and salt and pepper to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature. - While the mushrooms are cooling, toss together the bread crumbs, Parmesan, herbs, and the remaining 1/4 cup olive oil.
- Place 1 slice (or 2 slices, if the mushrooms are large) of mozzarella cheese into the cap of each mushroom. Spread the breadcrumb mixture, herbs, and cheese evenly over the top and place in the oven. Bake for 5-6 minutes, or until the mozzarella is melted and the topping is golden brown.
- Serve the mushrooms hot or at room temperature and enjoy.
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