Grilled Portabellas with Soppressata Stuffing

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

These stuffed portobello mushrooms offer a sophisticated, high-protein twist on traditional grilled vegetables. By combining the earthy depth of large flat mushrooms with the punchy, savoury notes of Italian soppressata and sharp Parmigiano-Reggiano, you create a dish that is both satisfying and packed with Mediterranean flavour. The stuffing is bound with a little mayonnaise to ensure a moist, rich finish that contrasts beautifully with the crisp, herb-scented breadcrumb topping.

Perfect as a substantial vegetarian-adjacent starter or a standalone light main, this recipe is a fantastic addition to any summer barbecue. The use of cured meat provides a concentrated saltiness that pairs excellently with the meaty texture of the grilled portobellos. For those looking for a balanced meal, serve these alongside a crisp green salad or some grilled seasonal courgettes for a wholesome, homemade dinner.

Ingredients for Grilled Portabellas with Soppressata Stuffing

60g thinly sliced soppressata or other cured Italian salami, finely chopped (80g )
שן שום גדולה אחת, קצוצה
60ml plus 2 tablespoons olive oil
240ml fine fresh bread crumbs (from 3 slices firm white sandwich bread)
1 tablespoon finely chopped fresh oregano
20g finely grated Parmigiano-Reggiano (80ml )
60 מ"ל מיונז
6 portabella mushrooms (3 to 3 1/2 inches wide
575g total), stems discarded
1/4 כפיות מלח
1/4 כפיות פלפל שחור

How to make Grilled Portabellas with Soppressata Stuffing

Cook soppressata and garlic in 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 3 minutes. Add bread crumbs and oregano and cook, stirring, until soppressata begins to brown, 1 to 2 minutes. Transfer stuffing to a bowl and cool to room temperature, about 10 minutes. Reserve 2 tablespoons cheese, then add remaining cheese, mayonnaise, and salt and pepper to taste to stuffing and stir to combine.

While stuffing cools, prepare grill for cooking over low-heat charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)

While coals are lighting, brush mushrooms on both sides with remaining 60ml oil, then sprinkle with salt and pepper on stemmed sides only. Grill mushrooms, stemmed sides down, on lightly oiled grill rack, covered only if using a gas grill, 5 minutes. Turn mushrooms over and grill 2 minutes more, then transfer with tongs to a tray, keeping mushrooms stemmed sides up. Divide stuffing among mushrooms and sprinkle with reserved cheese. Carefully return mushrooms (stuffing sides up) with a large metal spatula to grill rack and grill until mushrooms are tender, 4 to 7 minutes.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.