0 (0)

Mains, Sides, Vegetarian

Parsley-and garlic-stuffed portobello mushrooms

Parsley-and garlic-stuffed portobello mushrooms
Gina Ferazzi / Los Angeles Times

Questions figure prominently in Judaism, especially during Passover. The festive meal — the Seder — revolves around the inquiry: Why is this night different from all other nights? The answer is delivered via four questions, which tell the story of ... Read more

Total time: About 40 minutes | Serves 6
  • About 1 cup extra-virgin olive oil, divided (more if desired)
  • 1 cup finely chopped onion (from about 1 onion)
  • ½ tablespoon minced garlic (about 2 large cloves)
  • 1 cup matzo meal
  • ¼ cup finely chopped Italian parsley
  • ¼ cup dry white wine
  • Salt and freshly ground black pepper to taste
  • 6 large portobello mushrooms

Step 1Heat oven to 350 degrees. Line a large baking pan or rimmed cookie sheet with parchment paper.

Step 2In a nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes. Add the garlic and cook just until the garlic is aromatic, about 1 minute. Remove from heat and place the onions and garlic in a bowl. Stir in the matzo meal, parsley, wine, 2 tablespoons olive oil, 1 teaspoon salt and several grinds of pepper, or to taste.

Step 3Clean the mushrooms with a soft brush or a damp paper towel. Remove the stems with a paring knife. Use a spoon to scrape out the gills. Rub the mushrooms generously with olive oil (the mushrooms will soak up about 1/2 cup of oil), inside and out. Set the mushrooms on the baking pan.

Step 4With a spoon, fill the mushrooms with equal amounts of stuffing. Drizzle the remaining 4 tablespoons or so olive oil evenly over the filled mushrooms.

Step 5Bake for 30 minutes, or until golden brown. If desired, drizzle over a little more oil before serving. Serve warm.

Note: Adapted from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer and Miriyam Glazer.


Rosca de reyes (Kings cake)
Rosca de reyes (Kings cake)

Festive mandelbrot
Festive mandelbrot

Roasted whole whitefish with charmoula and French green lentils
Roasted whole whitefish with charmoula and French gr...

Pizza Margherita
Pizza Margherita

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Spring Pea Carbonara
Grilled Asparagus Tostadas with Charred Tomatillo Chermoula
Noodles with cabbage, poppy seeds and pepitas
Roast duck with seared prawns