Funghi Portobello Ripieni

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Wipe the portobellos clean with a damp cloth, remove the stems, and scrape out the dark gills with a spoon for more room and a cleaner flavor. Finely chop the stems to use in the filling. Brush both sides of the mushroom caps with olive oil and season with salt and black pepper.

   4 (about 480 g total) large portobello mushrooms20 ml olive oil4 g fine sea salt1 g freshly ground black pepper
2. 2

   Place the mushroom caps gill-side up on a lined baking tray and roast for 8 minutes. This first roast drives off moisture so the finished mushrooms stay meaty rather than watery.

   4 (about 480 g total) large portobello mushrooms
3. 3

   While the mushrooms roast, toast the pine nuts in a dry small pan over medium heat for 2-3 minutes, shaking often, until golden and fragrant. Tip them out immediately so they do not burn.

   20 g pine nuts
4. 4

   Finely chop the sun-dried tomatoes. In the same pan, add the chopped mushroom stems and cook over medium heat for 2 minutes to evaporate their moisture. Add the minced garlic and cook for 30 seconds until fragrant, not browned. Add the spinach in handfuls and cook just until wilted, 1-2 minutes. Stir in the chopped sun-dried tomatoes, oregano, and lemon zest, then remove from the heat.

   50 g sun-dried tomatoes in oil, drained2 cloves (8 g), finely minced garlic120 g baby spinach1 g dried oregano1 tsp (2 g) lemon zest4 (about 480 g total) large portobello mushrooms
5. 5

   Let the spinach mixture cool for 1 minute, then fold in the goat cheese and half of the toasted pine nuts. The residual heat should soften the cheese without fully melting it, keeping the filling creamy and defined.

   100 g goat cheese20 g pine nuts
6. 6

   Remove the mushrooms from the oven and carefully pour off any liquid collected inside the caps. Divide the filling evenly among the mushrooms, mounding it slightly. Scatter over the remaining pine nuts and drizzle with the extra virgin olive oil.

   4 (about 480 g total) large portobello mushrooms20 g pine nuts5 ml extra virgin olive oil
7. 7

   Return to the oven and roast for 10-12 minutes, until the mushrooms are tender but still hold their shape and the filling is hot with lightly browned edges. Rest for 2 minutes before serving so the juices settle and the filling firms slightly.

   4 (about 480 g total) large portobello mushrooms
8. 8

   Serve 2 stuffed mushrooms per portion, spooning over any tray juices. For the best texture, serve immediately while the caps are still firm and the filling is creamy.

Origin & History

Stuffed mushrooms are popular across Italy in many regional forms, often featuring breadcrumbs, cheese, herbs, or cured meats depending on local traditions. This low-carb version echoes southern Italian flavors with sun-dried tomatoes, olive oil, and aromatic herbs while replacing breadcrumb-heavy fillings with vegetables and fresh cheese.