Baked Stuffed Portobello Mushrooms

By mamapig

Ingredients

• 1 1/2 lb multigrain or sourdough bread, cubed
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 onion, chopped
• 1 carrot, chopped
• 2 stalks celery, sliced
• 8 oz mushrooms, sliced
• 3 1/2 oz shiitake mushrooms, sliced
• 1/4 cup pecan pieces
• 2 tsp poultry seasoning
• 1/2 cup parsley, minced
• 1 cup veg broth
• Freshly ground black pepper
• 6 portobello mushrooms, stems removed
• 2 tsp olive oil
• 1 cup white wine
• 2 Tbsp lemon juice

Details

Servings 6

Preparation

Step 1

Place the bread cubes on a baking sheet and bake 20 to 25 min in a 300° oven stirring occasionally to brown.
Heat olive oil and butter in a large skillet and sauté onions, carrots and celery until lightly browned. Add mushrooms, pecans and poultry seasoning, continue to sauté 2 minutes. Add parsley and transfer to a large mixing bowl. Add toasted bread cubes and broth. Let sit 30 minutes. Season with salt and pepper. Cool.
Mound a portion of stuffing in each mushroom cavity. Place mushroom caps in a large pan in a single layer. Mix olive oil, wine and lemon juice together and pour into pan. Cover with foil and bake 30 minutes. Remove cover and continue baking 15 min or until golden brown.