I bought some portabella mushrooms with the intention of grilling them, but that didn’t happen. They were very pretty baby bellas, not sliced, so I decided that I really wanted to make stuffed mushrooms. I found the one recipe for Stuffed Portabella Mushrooms that didn’t call for cheese!
I tore up a piece of whole wheat bread that I had at home – one slice actually yielded one cup of bread crumbs. I wasn’t sure how big or small they should be, so I think I got them kind of small – bigger than panko, but smaller than croutons. I only used half an onion (that I had chopped up over the weekend), and I drained a 14oz can of tomatoes and dumped the entire thing into the mushroom stem and onion mixture. I used a little fresh thyme because I had it. I had extra stuffing mixture because I added the entire can of tomatoes, but I served what was left alongside the mushrooms.
I had really wanted these mushrooms for a few days, so I enjoyed this a lot. The bread crumbs got soggy when mixed in with the tomato mixture, but it wasn’t enough to make it unpalatable for me. That said, I enjoyed the bread crumbs sprinkled on top of the mushrooms more. Alex thought the mushrooms tasted a little wine-y, which I didn’t notice at all. I think he noticed it the most if he ate a bite of mushroom without the flavorful tomato mixture. I really liked this, and I could omit cooking the mushrooms in wine in the future. I’m sure I’ll make it again.