How to Make Sage & Walnut Stuffed Portobello Caps
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Preheat oven to 425°F (220°C). Wipe mushrooms clean and remove stems.
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Heat olive oil in a skillet over medium. Sauté leeks 3 minutes until softened.
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Add walnuts, sage, breadcrumbs, salt, and pepper; stir and cook 1 minute.
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Spoon filling into mushrooms and arrange on a baking tray.
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Roast 15 minutes until mushrooms are tender and filling is golden.
Pro Tips for Perfect Sage & Walnut Stuffed Portobello Caps
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large portobello mushroom caps, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sage & Walnut Stuffed Portobello Caps?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sage & Walnut Stuffed Portobello Caps?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large portobello mushroom caps?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.