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.Jump to Recipe
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
- Three orange-sized pieces of Artisan Bread Dough
- 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
- 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
- Sea salt
- Sesame seeds
- Caraway seeds
- Fennel seeds
- 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.
- 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.