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5 from 11 votes

Pioppino Mushroom Recipe

Autumn comes with various mushrooms and a beautiful foraging culture, let’s make the best out of it with this Herbs Stuffed Mushrooms recipe!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer, Side Dish
Cuisine: Italian-Inspired, Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: mushrooms, pioppini, portobello
Season: Fall Recipes, Winter Recipes
Diet: Gluten-Free, Grain-Free, High-Protein, Vegetarian
Method: Bake, Grilling or Roasting, Sheet-Pan, Stir-Fry
Ingredient Group: Fruit, Dried Fruit & Nuts, Vegetable Recipes
Servings: 2 Servings
Calories: 345kcal
Author: Gustavo De Obaldia
Cost: $7

Equipment

  • Rectangular Baking Tray (affiliate link)
  • Skillet (affiliate link)

Ingredients

  • 8 ounces mushrooms pioppini or portobello
  • 1.5 ounces vegan brie cheese
  • 1 cup dried tomatoes hydrated in hot water for 5 mins or preserved in oil
  • ½ cup vegan parmesan cheese
  • 1 stalk celery or fennel
  • 1 spring onion
  • 1 onion small, or shallot
  • 1 clove garlic grated
  • ½ tablespoon Provence dried herbs
  • 1 tablespoon basil fresh
  • 1 tablespoon sage fresh
  • ½ tablespoon rosemary fresh
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
Cups - Metric

Instructions

  • Pre-heat the oven at 300ºF (150ºC).
  • Chop the sun-dried tomatoes and also the fresh herbs.
  • Place the mushrooms in a baking tray and optionally drizzle olive oil, salt, pepper into them (not necessary).
  • Add a ¼ of the chopped herbs mix.
  • Place in the oven from 10 to 15 mins, until they are soft but don’t let them loose their shape.
  • Meanwhile, chop the garlic, celery, and onions, all together and stir fry them in olive oil until soft.
  • Remove from heat and let it cool down.
  • Add the dry herbs and the sun-dried tomatoes.
  • Add the vegan parmesan cheese and the remainder of the fresh herbs.
  • Stuff the mushrooms with the mix and add on top the vegan brie and parmesan cheese. Place in the oven for another 5-10 minutes, until the cheese melts.
  • Transfer to the serving plates and serve with fresh green salad; I like arugula and cherry tomatoes.