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Stunning plated serving of Stuffed Portobello Mushrooms, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Stuffed Grilled Portobello Mushrooms

As we gently fill these earthy portobellos, we echo the loving hands that passed down generations of Southern comfort. Serving them promises a table where stories unfold slowly, steeped in a timeless hospitality.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Dinner Party
Ingredients Method

Ingredients
  

The Breadcrumbs
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted, plus 2 more for sauce
Topping Base & Pancetta
  • 1 (3.5-ounce) julienned sun-dried tomatoes packed in oil, drained, reserve 2 tablespoons of the oil
  • 4 ounces pancetta, finely diced
  • 4 large garlic cloves, minced, about 2 tablespoons
  • ¼ cup Marsala wine
Topping Seasonings & Lemon Finish
  • Juice of ½ medium lemon, about 2 tablespoons
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh parsley
The Portobello Mushrooms
  • 8 Portobello mushrooms, stem and gills removed
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, for seasoning

Method
 

Toast the Breadcrumbs
  1. Preheat the oven to 350°.
  2. Mix the breadcrumbs with 2 tablespoons melted butter in a small bowl.
  3. Spread the crumbs onto a baking sheet.
  4. Toast the buttered crumbs until they begin to crisp, about 5 to 7 minutes.
  5. Remove and set aside.
Render the Pancetta
  1. Pour 2 tablespoons of the oil from the sun-dried tomatoes into a skillet over medium-high heat.
  2. Add the pancetta and cook until crisp.
  3. Use a slotted spoon to remove the pancetta to a platter lined with paper towels.
  4. Add the sun-dried tomatoes to the skillet.
Build the Marsala Reduction
  1. Add the garlic and cook for 1 minute.
  2. Pour in the wine and simmer until most of the wine has disappeared, about 3 to 5 minutes.
  3. Pour in the lemon juice.
  4. Season with some of the salt and crushed red pepper.
  5. Turn off the heat and swirl in 2 tablespoons of butter. Stir in the parsley.
Grill the Mushrooms
  1. Heat a grill pan on high heat.
  2. Brush the mushrooms with olive oil on both sides.
  3. Season with salt and pepper.
  4. Grill the mushrooms, turning once, until they are just beginning to soften, about 5 minutes total.
Assemble and Serve
  1. Transfer the mushrooms to a platter.
  2. Spoon the sun-dried tomato sauce into the mushroom caps.
  3. Sprinkle with pancetta and toasted breadcrumbs.