Stuffed Portobello Mushrooms

Thermomix® time: 18 min
Total time: 45 min

Ingredients stuffed-mushrooms

  • 4 Portobello mushrooms
  • 30 g olive oil
  • 1 onion
  • 3 garlic cloves
  • 10 g parsley or coriander
  • 1 bay leaf
  • 150 g kunserva
  • 80 g white wine
  • 70 g sultanas
  • 70 g peanuts
  • 6 dried tomatoes
  • Black peppers to taste
  • Salt to taste
  • 80 g aromatic breadcrumbs (Thermomix® Basic Cookbook, p. 34)
  • 50 g aromatic breadcrumbs to gratin



  1. Rinse mushrooms to remove any dirt avoiding wet too so it doesn’t soak the water.
  2. Cut only a small part of the mushrooms’ steam tip if they have a lot of dirt attached. Start the remaining stalk of the mushroom head and set aside.
  3. Put olive oil, onion, garlic, parsley and the mushrooms’ feet into mixing bowl and chop 7 sec/ speed 5.
  4. Add bay leaf and sauté 3 min/ 100ºC/ speed 1.
  5. Add tomato and cook 5 min/ 100ºC/ speed 1.
  6. Add the remaining ingredients and simmer 10 min/ 100ºC/ reverse position/ speed spoon.
  7. Stuff the mushrooms and sprinkle with the breadcrumbs. Bake in preheated oven to 200ºC, until the mushrooms have a golden colour, more or less 15 minutes.
  8. Serve with a cherry tomato salad and a good Gozo wine.

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