Stuffed Portobello Mushrooms with Pierogi
Get ready to meet the ultimate power couple of the culinary world- stuffed mushrooms & pierogi.
Mushrooms are having their moment in 2024 and we’re about to show you why. So let’s dive into the deliciousness with these pesto-packed pierogi delights.
Stuffed Mushrooms with Pierogi
Ingredients:
2 portobello mushrooms
1 jar (8 oz.) of pesto , 2/3 cups for the mixture, the remaining can be drizzled on top
2/3 cup breadcrumbs
1 TBSP lemon juice
1/3 cup grated parmesan
1 yellow onion (medium sized), thinly sliced
1 bag of Jaju pierogi ( we love using spinach & feta or potato & cheese)- pick your poison
salt & pepper to taste
Method:
Preheat oven to 450 degrees.
Grab your portobello mushrooms- trim off the stems and dice them up. Set them aside.
Drizzle some olive oil in the mushroom caps & pop them into a baking dish.
In a bowl, mix the diced mushroom stems, pesto, lemon juice, breadcrumbs, salt & pepper. Divide mixture between the two mushroom caps.
Sprinkle yellow onion on top of the stuffed mushrooms.
Pop them in the oven and roast 15-20 minutes
While mushrooms are in the oven, panfry your Jaju according to package directions (the more sizzle, the better).
When mushrooms are done, remove from oven & top with grated parmesan & drizzle of extra pesto.
Serve stuffed mushrooms with a side of crispy pierogi.
There you have it pierogi enthusiasts- this recipe will take your pierogi obsession to a whole new level.
