Tuscany Stuffed Portobello Mushrooms
Tuscany Stuffed Portobello Mushrooms is a sweet and savory dish you can have as an appetizer or a meal! Each bite of the marinated sun dried tomatoes, fresh mozzarella cheese, garlic, fresh basil, and more will satisfy any cravings. This is also great for a low carb or vegetarian meal!
What Is Tuscany Food?
Tuscan, or Tuscany, food is a style of cooking that originated in Tuscany. It is simply food using vegetables, meats, and herbs. Tuscany is country so that is also often used in cooking.
Many people associate food with sun dried tomatoes, spinach, basil, and a few other items to be synonymous with Tuscany. While Tuscany cooking includes so much more, this has become popular. So for people who enjoy that kind of food can recognize this as something that they would enjoy.
Great as a Low Carb or Vegetarian Meal
These Tuscany Stuffed Portobello Mushrooms are so filling, they can be eaten as a meal! They would fit in wonderfully with low-carb and vegetarian lifestyles.
Tuscany Stuffed Portobello Mushrooms
When I worked at the restaurant, we served balsamic marinated portobello mushrooms, grilled over mesquite wood, served with a piece of breaded, deep fried goat cheese. It was so tender and delicious, it tasted just like steak. I wanted to do something similar, but I didn’t have the amount of balsamic needed for that, nor did I have the justification to buy that much just for 1 dish.
What I can up with was so good! And, yes, it also tasted like steak! I told that to my 8-year-old son who hates mushrooms, and he said, “If I wanted something that tastes like steak, I’d want to have steak.” We got a good laugh out of that one!
What makes the mushroom itself taste so good is a combination of things. First, you have to remove what is called the gills, the dark brown gill looking things under the cap. A spoon works great to scrape them out.
The other things that make this taste like steak are the Worcestershire sauce, the butter, and the garlic. Now, butter is a deviation from true Tuscan cooking. But, in this application, it make a huge difference over olive oil.
What Ingredients Go in Tuscany Stuffed Portobello Mushrooms?
- Portobello Mushroom Caps
- Butter
- Worcestershire Sauce
- Garlic Powder
- Fresh Mozzarella Cheese
- Marinated Sun Dried Tomatoes
- Balsamic Vinegar Glaze
- Fresh Basil
Ingredients Notes
Marinated Sun Dried Tomatoes – I buy sun dried tomatoes in oil. I then add a little bit of salt, dried oregano, dried basil, and capers. This will blow your mind! And taste buds!
Balsamic Vinegar Glaze – you can easily buy the store bought variety. I have some myself. But I much prefer making my own since it’s thicker and not as sweet. Here’s how I make mine:
Easy Balsamic Glaze
- 1/2 cup Balsamic Vinegar
- Pour the vinegar into a small saucepan and bring it to a boil. reduce the heat to medium and continue to reduce to half. You should wide up with 1/4 cup.
How Are Tuscany Stuffed Portobello Mushrooms Made?
- Heat the oven to 375° F. Line a sheet pan with aluminum foil.
- Using a spoon, gently scrape out the dark gills of the portobello mushroom caps, being careful not to scrape out any of the actual mushroom. Place the mushroom caps on the sheet pan.
- Melt the butter and mix in the Worcestershire sauce and garlic powder. Using a basting brush, coat both side of the mushroom caps with the mix. Place the mushroom caps on the sheet pan.
- In a mixing bowl, mix the mozzarella cheese and the sun dried tomatoes. Scoop some of the mix into each of the caps. Some may have a bigger or smaller opening, so some may have more of the mix than others.
- Place the tray in the oven with the rack in the middle. Cook for 7-10 minutes, when the cheese is completely melted.
- Drizzle some balsamic glaze and sprinkle some fresh basil on each cap.
What Can I Do with the Leftovers?
Leftovers can safely be kept in the refrigerator for 3-4 days. They can be frozen for up to 3 months.
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Other Amazing Recipes That You’ll Love!
Click on these links for other great Italian recipes! Or type in “Italian” or “Tuscan” in the search bar to find even more recipes!
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Tuscany Stuffed Portobello Mushrooms
Ingredients
- 6 large Portobello Mushroom Caps, gills removed
- 3 Tablespoons Butter, melted
- 2 Tablespoons Worcestershire Sauce
- 2 teaspoons Garlic Powder
- 12 ounces Fresh Mozzarella Cheese, cut in 1/2 chunks
- 1 cup Marinated Sun Dried Tomatoes, diced
- 1/4 cup Balsamic Vinegar Glaze (see recipe notes)
- 1/4 cup Fresh Basil, sliced
Instructions
-
Heat the oven to 375° F. Line a sheet pan with aluminum foil.
-
Using a spoon, gently scrape out the dark gills of the portobello mushroom caps, being careful not to scrape out any of the actual mushroom. Place the mushroom caps on the sheet pan.
-
Melt the butter and mix in the worcestershire sauce and garlic powder. Using a basting brush, coat both side of the mushroom caps with the mix. Place the mushroom caps on the sheet pan.
-
In a mixing bowl, mix the mozzarella cheese and the sun dried tomatoes. Scoop some of the mix into each of the caps. Some may have a bigger or smaller opening, so some may have more of the mix than others.
-
Place the tray in the oven with the rack in the middle. Cook for 7-10 minutes, when the cheese is completely melted.
-
Drizzle some balsamic glaze and sprinkle some fresh basil on each cap.
Recipe Notes
Easy Balsamic Glaze
- 1/2 cup Balsamic Vinegar
- Pour the vinegar into a small saucepan and bring it to a boil. reduce the heat to medium and continue to reduce to half. You should wide up with 1/4 cup.
Easy and amazingly good!!! Will be fixing this a lot!!
Thank you so much! I’m so glad you enjoyed it!