Alheira Stuffed Portobello Mushrooms
Alheira Stuffed Portobello Mushrooms
Classic DishAlheira de Mirandela
Prep: 20 min • Cook: 25 min. A creative twist on the traditional Alheira de Mirandela sausage, this recipe gently cooks the alheira filling, then expertly stuffs it into large, earthy portobello mushroom caps. Baked until the mushrooms are tender and golden, this dish offers a delightful fusion of Portuguese flavors and a fresh, healthier presentation.
- Preparation time
- 20 min
- Cooking time
- 25 min
- Total time
- 45 min
- Servings
- 4
Instructions
Prepare Mushrooms and Alheira
- 1Preheat your oven to 190°C (375°F). Wipe the portobello mushrooms clean with a damp cloth.
- 2Gently remove the stems from the mushroom caps and carefully scrape out the dark gills using a spoon, creating a hollow space for the filling.
- 3In a bowl, combine the crumbled alheira filling, breadcrumbs, chopped parsley, minced garlic, and 1 tablespoon of olive oil. Mix well until evenly incorporated.
Stuff and Bake
- 1Brush the inside and outside of the mushroom caps with the remaining 1 tablespoon of olive oil.
- 2Generously stuff each mushroom cap with the alheira mixture, pressing it down gently.
- 3Place the stuffed mushrooms on a baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender and the alheira filling is heated through and lightly golden.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 25 g
- Fat
- 28 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 28 g |
| Carbs | 25 g |
Tips
- Ensure the alheira casing is fully removed before crumbling the filling to achieve a better texture for stuffing.
- If the alheira filling seems too dry, you can add a splash of white wine or a little more olive oil to moisten it before stuffing.
- Serve these alheira-stuffed portobello mushrooms hot, perhaps with a side salad or a simple roasted vegetable medley for a complete meal.
