stuffed portobello en croûte

If you are like me, I’m sure you dislike slimy mushrooms cooked until no moisture is left in them. So, for the holidays I prepared some stuffed large Portobello mushrooms filled with cheese and herbs and served en croûte.
The dough is made of hot water pastry so it will lock all the moisture in but keep the mushroom from becoming too soft, while adding a flakey delicious crunch. Additionally, the presentation is so festive and elegant these stuffed Portobello en croûte will be a showstopper on your holiday table.

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  • DifficultyMedium
  • CostMedium
  • Preparation time1 Hour
  • Cooking time30 Minutes
  • Serving4
  • Cooking methodOven
  • CuisineBritish


Hot water pastry

3 cups flour (AP)
1 stick butter (Unsalted)
10 tablespoons shortening
3/4 cup water
1 pinch salt (kosher)


4 portobello mushroom (Large, quickly rinsed and peeled)
8 ounces assorted cheeses of choice (grated~cheddar, mozzarella, provolone)
2 Green onions (White and green parts, minced)
1 garlic clove (Minced)
4 tablespoons parsley (Minced)
lemon zest (To taste)
salt and pepper (To taste)


Rolling pin
Large bowl
Silicone spatula
Small casserole


Prepare the hot water pastry dough

Making the hot water dough is so easy! Place the water and the shortening in a small casserole over medium heat and let the shortening melt before the water comes to boil.
Meanwhile mix the flour and salt, and cut the butter into it.

When the shortening has melted, pour the water mix into the flour and butter. Using a spatula, mix carefully. Dough will be hot. Mix until it comes together and let it rest at room temperature until it has cooled down enough you can handle it.

Pre heat oven to 350 degrees

Remove the gills from each mushroom head, like in the picture. Use a spoon for quick results. Sprinkle with salt Mix all the ingredients for the filling in a large bowl. Taste for salt and adjust. Divide the filling equally among the 4 mushroom cavities pressing delicately to compact the cheese mix.

When the dough has cooled down, roll 4 disks that will be the bottom of the crusts. Place the Portobello mushroom heads in the center of each disk. Cheese filling down, top of the Portobello up.
Roll out the remaining dough into 4 rounds that will cover the mushrooms.
Press with your fingers around the perimeter of the Portobello to make the top and bottom croûte adhere. Trim the excess dough with a knife and pinch like you would do for a pie crust.
Brush with egg was.
Find the egg wash recipe here:

You can now refrigerate the mushrooms until ready to be baked, even overnight. I do not recommend to refrigerate the stuffed Portobello after baking, as the bottom crust might not stay as crisp.

Bake the Portobello en croûte for about 20 minutes on the lower part of the oven. To brown the top move it on the top shelf of the oven and bake a few more minutes.
Eat at once.

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