Baked Portobello Mushrooms
Baked Portobello Mushrooms with Ham, Cheese & Garlic
I recently had a cook-together with my girlfriends Jac and Pam at Pam’s spanking new kitchen. We all made one dish each (Pam made creamy tortellini, I made buffalo wings) while Jac made these super delicious and gourmet looking baked portobello mushrooms. The mushrooms were topped with ham, cheese, garlic and more mushrooms. The only “complaint” we had about these mushrooms was that there were not enough, simply because they were too yummy. This is super easy too – my friend, Jac, who claimed to be a total noob in the kitchen (we disagree with her!), cooked this for us and everyone was wowed by the results. The mushrooms were juicy and we can taste the wholesome goodness of all the ingredients.
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She cooked the mushrooms entirely in Pam’s Philips air fryer, and I managed to recreate the dish at home using a traditional oven. This is a perfect side dish to accompany almost any meal you have, definitely a keeper’s recipe for me. Thanks Jac for sharing her wonderful recipe :)
Baked Portobello Mushrooms Recipe
- Serves: 4 as a side dish
- Prep: 15 mins
- Cook: 12 mins
This is a super easy & gourmet-looking baked mushrooms - my friend who claimed to be a total noob in the kitchen cooked this for us and everyone was wowed by the results.
Ingredients
- 200 grams portobello mushrooms stalks removed, caps cleaned and patted dry
- 50 grams shredded mozerealla cheese
- 40 grams ham (about 2 slices) cubed
- 2 fresh button or shiitake mushrooms stalks removed, diced
- 1 tbsp chopped garlic
- salt and black pepper to taste
- 1-2 tbsp extra virgin olive oil
- parsley for garnishing
Instructions
- Place portobello mushrooms, cap side down, on a baking tray lined with parchment paper or aluminium foil.
- Divide and top mushrooms with cheese, followed by the cubed ham, diced mushrooms and garlic. Season with salt and black pepper. Drizzle olive oil over the mushrooms.
- Baked in preheated oven of 200°C for 12 minutes, or until the cheese is bubbly and the toppings start to brown. If using air fryer, cook in preheated temperature of 180°C for about 10 minutes. Garnish with fresh or dried parsley.
(Get step-by-step photos and ingredient list on page 2)
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{ 26 comments… read them below or add one }
Hey, first to comment! =D
Btw, she did cook this using traditional oven at your place too. The next time many years back. ;)
oh ya! so long already, I have forgotten… heheh….
Mushrooms on mushrooms! How good! I happen to have shiitake and portobello mushrooms in my fridge right now, but do not have ham and mozzarella cheese. Hmmm…I wonder if I can make this…hmmmm…
Good to cook in someone else’s kitchen…cos no need to clean up own kitchen…kekekeke…evil right? :P
can! you can add tomato pasta sauce if you have it, yummy too. hehe… agree about the cleaning up part…. opps my friend is reading hehe :P
Haha! Thanks Wiffy~ :) Let’s have our next cooking session soon… :p
Yes! =D Next theme already decided. (^^)v
Yummy! Love the addition of ham.
Looks so good! I usually just add diced cherry tomatoes and grated cheese before baking them. Will try this!
Good was looking 4 simple receipe
Will try it tks alot
I made this before but with buttom mushroom, so I know yours must be very good !
Hey do you know if this will still taste good if kept for one to two hours, or has to be eaten hot out of the oven? Was thinking of bringing this for an upcoming picnic gathering. Yums!
best serve hot or warm, but it will still be delicious if cold (because I tried before hee)
Thanks!!!! Love ur blog and recipes!
I will pan fry the ingredients before adding to the portobello. Then I will top up with grated cheese. U might like to try this method.
This looks amazing, there are few things that I love more than the combination of mushrooms and cheese
You’ve dressed up the mushrooms so well, I adore them.
Enjoy your break : )!
Well done Wiffy ! Nice to see such creative creations – good to use my oven once in a while :)
What a lovely recipe! I love mushrooms and cook this way is great!
this was nice! but my mushrooms were rather watery – did i do anything wrong?
thanks for sharing the recipe! i whipped this up as a little appetizer for my small housewarming party yesterday
The mushrooms will secrete water as they cook, which is why the recipe recommends lining the tray with foil or parchment for easy cleaning. As for the mushroom caps themselves, they are supposed to look like those in the photo – moist but not too watery.
I am pretty new to cooking and saw this blog post while looking around for some easy new recipes. These look absolutely delicious and want to try and start making them ASAP. I really appreciated the step by step pictures that you posted because I am a very visually guy.
I never met a mushroom I did not like…these are amazing…
Is it possible to use this recipe by steaming? :o
it may not be appropriate to steam because of the cheese…. you can top with other ingredients for steaming such as minced meat or fish paste.
Hi, I tried this recipe but I have a tough time with the portobello mushroom cause i am suppose to remove the gills right ? End up I cut the mushroom into cube size and mix everything together taste good though
I have tried a similar recipe using bacon and onion instead.
1. Brown the bacon slices, cut into small pieces.
2. Dice the onions and fry it with oil left from browning the bacon.
3. Mix both the bacon and onions together with mozzarella cheese.
4. Stuff (3) into portobello mushrooms.
5. Bake in a preheated oven of about 200 degrees celsius
It tasted fabulous too! :)