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Alheira Stuffed Portobello Mushrooms

European cuisinePortuguese cuisine
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Alheira Stuffed Portobello Mushrooms

Alheira 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
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 2 pcs alheira de mirandela(casings removed, filling crumbled)
  • 4 pcs portobello mushrooms(stems removed, gills scraped out)
  • 1/2 cup breadcrumbs(plain or panko)
  • 2 tbsp fresh parsley(chopped)
  • 2 tsp garlic(minced)
  • 2 tbsp olive oil

Instructions

Prepare Mushrooms and Alheira

  1. Preheat your oven to 190°C (375°F). Wipe the portobello mushrooms clean with a damp cloth.
  2. Gently remove the stems from the mushroom caps and carefully scrape out the dark gills using a spoon, creating a hollow space for the filling.
  3. In 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

  1. Brush the inside and outside of the mushroom caps with the remaining 1 tablespoon of olive oil.
  2. Generously stuff each mushroom cap with the alheira mixture, pressing it down gently.
  3. Place 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

Servings
4
Serving size (imperial)
7 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450 kcal225 kcal1,800 kcal
Protein25 g12.5 g100 g
Fat28 g14 g112 g
Carbs25 g12.5 g100 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.

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