Indulge in these deliciously stuffed Portobello mushrooms, elevated by the rich flavours of Nelson Olive Oil Co.'s Wild Mushroom & Sage Olive Oil and our aromatic Neapolitan Herb Balsamic. Each large mushroom cap is filled with a creamy mixture of softened cream cheese, savoury stuffing, sautéed mushroom stems, and a touch of Parmesan cheese, creating a delectable appetizer or side dish that's perfect for any gathering.
Sauté Mushroom Stems & Garlic: Heat the Wild Mushroom & Sage Olive Oil in a skillet over medium heat. Add the chopped mushroom stems and garlic, sautéing for 3-4 minutes until softened.
Make Filling: In a bowl, combine the sautéed mushroom stems, cream cheese, stuffing, parmesan cheese, and our Neapolitan Herb Dark Balsamic. Mix until everything is well combined. Season with salt and pepper to taste.
Stuff Mushrooms: Place the Portabella mushroom caps on a baking sheet. Fill each mushroom cap with the prepared mixture, pressing it down gently.
Bake: Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
Garnish & Serve: Before serving, drizzle additional Neapolitan Herb Dark Balsamic over the stuffed mushrooms and sprinkle with fresh parsley. Enjoy!
Recipe Note
Other suitable mushroom types:
If you’re looking for suitable replacements for Portobello mushrooms in this recipe, consider using largecremini mushrooms, which offer a similar meaty texture and rich flavour. Large shiitake mushrooms are another excellent option; their robust taste and substantial caps make them ideal for stuffing, adding a unique depth to your dish. Finally, king oyster mushrooms can be sliced or used whole, providing a hearty bite and earthy flavour that complements various stuffing mixtures beautifully.
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