If you want to surprise, this is your recipe: giant stuffed Portobello mushrooms and black truffle slices. Despite the impressive size of these mushrooms, the most impressive aspect of the recipe is the aroma of the black truffle slices Tuber melanosporum.


This time we have uploaded a reels on our instagram so you can see how easy it is to make this recipe step by step. You have it on @truffles_igualescriche.

Ingredients for 4 people

– 4 Portobello mushrooms XL
– 2 red onions
– 200 ml of cooking cream
– 4 slices of bacon (you can substitute with other vegetables such as red bell pepper if you want to make it meatless)
– Grated mozzarella cheese to taste
– 2 cloves of garlic
– 100 ml white wine
– 25 ml extra virgin olive oil
– 20 g butter
– 20 g of slices of Black Truffle Tuber Melanosporum
– Parsley
– Black pepper
– Salt


Our portobello mushrooms recipe is very simple as you may have seen in our instagram reels. It is to put the mushrooms in the oven at 200 ºC for about 10-15 minutes, while preparing the stuffing. The stuffing consists of frying the onion and garlic in the oil and butter, and then sautéing the chopped onion together with the chopped mushroom stem and the bacon. To this last step we would add the splash of white wine and some chopped parsley leaves. Once the mixture is cooked, add the liquid cream to give more creaminess to the stuffing and season to taste. Fill the mushrooms and cover them with the grated mozzarella and bake them in the oven until they are au gratin. Finally, we will plate them with a parsley leaf and the black truffle slices that when placed on the hot cheese will give off an aroma that will make everyone at the table fall in love. Bon appetit!

Approximate preparation time: 20 minutes.

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