Name: Fish stuffed portobello mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz large portobello mushroom caps, stems removed and chopped, gills scraped; 8 oz cod fillet, finely chopped; 2 cloves garlic, minced; 1 small shallot, minced; 1 tbsp olive oil; 1 tbsp fresh parsley, chopped; 1 tbsp fresh thyme, leaves only; 1/2 tsp fennel seed, lightly crushed; 1/2 tsp smoked paprika; 1/2 tsp red pepper flakes; 1/4 cup panko breadcrumbs; 1 tbsp grated Parmesan cheese; 1 1/2 tbsp reduced-sodium chicken broth; 3/4 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. Brush the mushroom caps with one third of the olive oil and season with a pinch of the salt. Place them hollow-side up on a rimmed baking sheet.
Heat another third of the oil in a 12-inch skillet over medium heat. Add the chopped cod, chopped mushroom stems, shallot, and garlic. Cook, stirring occasionally, until the fish is just opaque on the outside but still translucent inside, about 3 minutes. Stir in the thyme, fennel seed, smoked paprika, red pepper flakes, chicken broth, the rest of the salt, and the pepper. Cook for 1 minute until the broth is slightly reduced. Remove from heat and stir in the lemon juice.
In a small bowl, mix the panko and parmesan with the remaining oil. Mound the fish mixture generously into the mushroom caps. Top with the panko mixture. Bake for 15 minutes, until the caps are tender, the fish reaches 145°F, and the topping is golden. If needed, broil for 1 minute to finish the crust.
Top the baked mushrooms with fresh parsley and serve any extra filling from the pan on the side.

Nutrition

Ingredients

Instructions

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