Whole 28" Garlic Mushroom Recipe
Make Whole 28" Garlic Mushroom Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole 28" Garlic Mushroom - Mushroom & Filling
Basting & Finish
Method
Whole 28" Garlic Mushroom - Mushroom & Filling
- 1
Prepare mushrooms
Preheat oven to 400°F (200°C). Clean the portobello caps by wiping them with a damp paper towel to remove dirt. Remove and reserve stems if intact; scrape out the gills with a spoon if you prefer a milder flavor (optional). Lightly brush both sides of caps with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Place them gill-side up on a baking sheet lined with parchment paper or a lightly oiled roasting pan.
- 2
Make chopped mushroom base
Trim the reserved stems and finely chop them along with the cremini or mixed mushrooms. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat until shimmering. Add the minced shallot and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the chopped mushrooms and sauté, stirring frequently, until the moisture has evaporated and the mushrooms are golden, about 8–10 minutes. Season with 1 teaspoon salt, 1/2 teaspoon pepper, thyme, rosemary, and red pepper flakes (if using). Remove from heat and let cool 5 minutes.
- 3
Combine filling
In a mixing bowl, combine the cooled mushroom mixture with the softened cream cheese, grated Parmesan, breadcrumbs, chopped parsley, and lemon zest. Fold until evenly combined; the mixture should be spreadable but hold shape. Adjust seasoning with additional salt and pepper to taste.
- 4
Stuff mushrooms
Divide the filling evenly among the portobello caps, mound it slightly so each cap is generously filled (about 1/4 to 1/3 cup filling per cap depending on size). Press the filling gently to adhere and create a compact dome.
Basting & Finish
- 5
Bake and baste
Place the filled caps in the preheated 400°F oven and bake for 15 minutes. Meanwhile, combine the melted garlic butter, extra-virgin olive oil, and lemon juice in a small bowl. After 15 minutes, remove the mushrooms from the oven, brush each cap with the garlic butter mixture, and return to the oven for an additional 7–10 minutes until the tops are golden and the filling is warmed through and slightly crisp at the edges.
- 6
Final garnish and serve
Remove the mushrooms from the oven and let rest 3–5 minutes. Sprinkle the reserved chopped parsley over the tops. Taste and finish with an additional pinch of salt or a crack of black pepper if desired. Serve whole (one cap per person) as an appetizer or pair with salad or grains as a main.