Panzanella-Stuffed Portobello Mushrooms
These panzanella-stuffed portobello mushrooms bring a delightful twist to the classic Italian salad. Juicy tomatoes, crisp cucumbers, and red onions are tossed with olive oil, fresh basil, and crunchy croutons, then piled into large, tender mushrooms. Finished with a touch of shredded parmesan, each bite offers a satisfying blend of textures and bright flavors, making it a perfect dish for any occasion.
Recipe - Frankston #713
Panzanella-Stuffed Portobello Mushrooms
0
Servings4
Cook Time45 Minutes
Calories383
Ingredients
4 portobello mushroom caps
4 Tbs olive oil, divided
2 cups French bread, cut into 1/2-inch cubes
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp salt, divided
1/2 tsp black pepper, divided
4 Tbs butter
1 cup cherry tomatoes, halved
1/2 cup fresh mozzarella, cubed
1/4 cup kalamata olives, sliced
2 Tbs fresh basil, julienned
2 Tbs capers
2 Tbs parmesan, grated
Directions
- Preheat oven to 375° F. Remove the stems from mushrooms, and scrape out the gills. Discard stems and gills. Rub the mushroom caps with 2 tablespoons of oil, and place on a baking sheet.
- Toss bread cubes with remaining oil, garlic powder, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a large skillet over high heat. Add bread mixture. Sauté for 5 to 7 minutes until bread is toasted and crunchy. Transfer back to the bowl. Add tomatoes, mozzarella, olives, basil and capers. Sprinkle with remaining salt and pepper. Toss to combine. Spoon the mixture into the mushroom caps. Sprinkle with parmesan. Bake for 20 to 30 minutes or until cheese is melted.
Nutritional Information
Calories: 383, Fat: 32 g (12 g Saturated Fat), Cholesterol: 45 mg, Sodium: 759 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 10 g.
Prep Time
Cook Time
Servings
Calories
Shop Ingredients
Makes 4 servings
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Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$9.99 was $11.49$0.59/fl oz
Not Available
Brookshire's Garlic Powder - 2.6 Ounce
$3.59$1.38/oz
Brookshire's Oregano - 0.5 Ounce
$2.50 was $3.59$5.00/oz
Brookshire's Iodized Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
Brookshire's Salted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
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Brookshire's Parmesan Cheese, Grated - 8 Ounce
$3.69 was $4.19$0.46/oz
Nutritional Information
Calories: 383, Fat: 32 g (12 g Saturated Fat), Cholesterol: 45 mg, Sodium: 759 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 10 g.
Directions
- Preheat oven to 375° F. Remove the stems from mushrooms, and scrape out the gills. Discard stems and gills. Rub the mushroom caps with 2 tablespoons of oil, and place on a baking sheet.
- Toss bread cubes with remaining oil, garlic powder, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a large skillet over high heat. Add bread mixture. Sauté for 5 to 7 minutes until bread is toasted and crunchy. Transfer back to the bowl. Add tomatoes, mozzarella, olives, basil and capers. Sprinkle with remaining salt and pepper. Toss to combine. Spoon the mixture into the mushroom caps. Sprinkle with parmesan. Bake for 20 to 30 minutes or until cheese is melted.