Four Cheese-Stuffed Portobellos

Laurent Tourondel's mushrooms, which are stuffed with cheese, brightened with lemon zest and topped with golden toasted bread crumbs, are a perfect side dish or appetizer. Panko (Japanese bread crumbs) are lovely here, but if you can't find them at an Asian market or specialty store, substitute any kind of coarse-textured bread crumbs that will provide some satisfying crunch.

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  • Active:
  • Total Time:
  • Servings: 10


  • Finely grated zest of 2 lemons
  • 1 tablespoon chopped basil
  • 4 garlic cloves, minced
  • 1 cup panko
  • 3 tablespoons chopped parsley
  • Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 3 ounces of shredded Gruyère
  • 3 ounces of shredded Muenster
  • 3 ounces of shredded mozzarella
  • 3 ounces of shredded Manchego

How to make this recipe

  1. Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.

  2. In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the cheese filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.

  3. Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.

Make Ahead

The stuffed mushrooms can be refrigerated overnight before baking.

Suggested Pairing

These cheesy toasted mushrooms are perfect Pinot Noir food—as are almost all mushrooms, in fact: The berry fruit in a Pinot plays off beautifully against a mushroom's deep earthiness.

Contributed By Photo © John Kernick Published July 2007

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