Portobello Pocket

My last stuffed bread adventure led to Leek & Spinach Stuffed Bread. Portobello Pocket features the mushrooms I’ve had my eye on since then. I think portobellos would be a great addition to leek & spinach, but I didn’t have any on hand when I was ready to create this recipe. Portobellos are not just tasty, they’re healthy and … photogenic. I love taking pictures of them raw because they create interesting patterns.

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This Week Needs More Meatless Mondays 

Over the last 6 months, I’ve increased the amount of vegetarian meals we eat each week, and they all have tasted so good that dear, sweet husband has not complained about missing his meat-based protein. I call that a win. Did you know that a large portobello, when properly marinated, can replace a steak, with its rich flavor and meaty feel? See my Mojo recipe for a marvelous marinade.

About Portobello Pocket

The pocket of this recipe is made from my favorite Artisan Bread Dough. A wheat/white blend is pictured, heavy on the wheat. The filling is heavy on portobello, accompanied by garlic, onion and a blend of seasonings. Cheese would make a nice addition, but for this recipe, I wanted to keep things vegan (I haven’t ventured into vegan cheese yet).

You’ll need to add time to make bread dough if you don’t have it on hand. Prep is a breeze when the dough is ready to go. Reduce salt for a lower sodium version. If you can’t live without meat, add a little Italian sausage or chicken for a non-vegetarian version.

I served this with a side salad, but you could carb load with a pasta dish or try it with a soup. 

“‘What happened to your fingers?’ She’s referring to the Band-Aids that cover four of my ten digits. ‘Mushrooms. Spongy little bastards don’t appreciate being sliced.’”

― Emma Chase
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Portobello Pocket

No secret that Portobello Pocket is filled with portobello mushrooms. Get that meaty mouth feel without guilt.
Course Main Course
Cuisine Fusion
Keyword artisan bread, eatyourvegetables, non-vegetarian option, portobello, stuffed bread, vegan option, vegetarian
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 3 pieces
Author Lisa Kamolnick / Food Passages

Ingredients

  • Three orange-sized pieces of Artisan Bread Dough

Portobello filling

  • 6 C raw portobello mushrooms sliced
  • 2 garlic cloves minced
  • 2 tsp basil
  • 1 tsp oregano
  • 1 tsp parsley
  • ¼ tsp fresh ground pepper
  • ¼ tsp fennel seed
  • ¼ C cooking wine can sub with water

Individual pockets

  • 1 to 1 ½ tsp tomato paste
  • ½ C portobello filling
  • 2 tsp parmesan or cotija cheese optional

Egg wash (optional)

  • 1 egg or egg white

Toppings (optional)

  • Sea salt
  • Sesame seeds
  • Caraway seeds
  • Fennel seeds

Instructions

Vegetable filling

  • Slice portobello mushroom, dice onion, and mince garlic.
  • Add grapeseed or other neutral oil to pan and heat to medium.
  • Add onion and cook until translucent.
  • Add garlic. When garlic aroma releases, add portobello mushrooms.
  • As mushrooms cook down, add wine (or sub water). Cook liquid down.
  • Remove from heat and set aside.
  • Preheat oven to 375° F.

Bread pockets

  • Grab an orange sized piece of dough and place on a floured surface. Using a floured rolling pin, roll to about ¼ inch thick in a square shape.
  • Spread tomato paste in center of dough, leaving edges free for folding.
  • Drain portobello mix and place in center of dough.
  • If adding cheese, sprinkle over mix.
  • Fold bread as follows: fold one corner over middle. Fold the opposite side over that. Fold a third corner over the center. Fold the remainig corner over the the edge of the bread and slightly tuck in under the bread.
  • Repeat until desired amount of breads has been completed.
  • Optional: Brush egg wash over the dough, then sprinkle each with scant sea salt, sesame seeds, caraway seeds and fennel seeds.
  • Place on baking sheet and place in preheated oven.
  • Bake 20-25 minutes. Bread will be a gentle brown.
  • Let cool slightly, and serve warm.

Notes

Serving Suggestions

Serve as a stand-alone meal or heavy snack or as part of a larger dinner. Great with a a salad or soup. When in season, a plate of  tomato and onion drizzled with balsamic vinaigrette would be a suitable accompaniment.

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