Stuffed Mushroom Tenderloin

Good morning and a Happy Thursday everyone.  Here it is the 4th of October and still a bit too warm for me.  I am ready for some lower temperatures and humidity.  Next week we are leaving for our annual see America from the car window.  We are heading to Pittsburgh where my husband will perform with a big band jazz ensemble.   He is mainly a piano player but  also really wails on the saxophone.

Last year we hit the fall season color change just in time.  Hopefully this year will be equally as gorgeous.  I definitely plan on taking photos.  As you know we don’t see much color change here in Florida.  I am so excited to get a chance to do some landscape photography outside of Florida.


This male cardinal’s wife likes to preen on the side view mirrors of our car.  We have to put plastic bags on the mirrors so that she won’t scratch them up.  If we forgot to put them on she’ll be right back over there looking at her self and pecking the mirror, LOL.


Today’s recipe – Stuffed Portabella Mushrooms.  I found this recipe in one of my favorite cookbooks, Candle 79.  It is actually called tenderloin but obviously it is a take on the real thing.  No meat here, LOL.  It’s really pretty easy to make and the results are quite dramatic.  To make the tenderloin you will need a 2 inch by 3 inch baking ring.  I don’t have any baking rings so I used the cans from water chestnuts.  Works great.  You might want to have a recipe ready that calls for water chestnuts though.

 Recipe – Serves 2

4 large portabella mushrooms (cleaned)

12 tablespoons filling of choice (I used brown rice with sun-dried tomatoes & chives)

1 tablespoon olive oil

Preheat the oven to 350 degrees.  Massage the oil into the mushrooms and sprinkle a dash of salt and pepper.  Place on a baking tray and bake for 15 minutes.  Allow to cool and then take a baking ring and center it on the inside of  each mushroom.  Press all the way down and gently remove the outside pieces.  These will form the inside wall to hold in your stuffing.  Place your baking rings on a baking tray and place one top from each mushroom in the bottom of the ring.  Wrap the outside pieces around the ring pressing into the sides.  Spoon in 6 tablespoons of filling in each mushroom ring.  Place the other top of the mushroom on top, press down gently.

Bake for 12-15 minutes.  Using a spatula to pick up the stuffed mushroom (can and all) place on a serving plate.  Lift the ring up from the mushroom and serve.  Mashed potatoes and asparagus make for some tasty sides.

Thank you so much for stopping by and enjoy your weekend.  Don’t forget to check out Google+ if you haven’t already.




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16 Responses to Stuffed Mushroom Tenderloin

  1. Pingback: Check the post for full details on creating these

  2. That looks fantastic! At first glance I thought you had turned to a carnivore. ^.^

    That birdie looks amazing. That day would make my day if I woul dhave seen him here.

    Have fun on your trip! I am already curious what pictures you will share with us. =)

  3. What a recipe! What a dish!
    I first saw this after you posted it on Google+ and boy, was I (and am I) impressed. Your passion for cooking really comes through here.

    Delici- o so… that’s what I would say about how good this looks. Yummers, I bet!

  4. I can eat portobello mushrooms everyday and be happy! Love them…yours stuffed ones look amazing! Great recipe! Have fun on your trip!!!!!

  5. What a fabulous idea, Suzi!! I love this – and it’s such a beautiful presentation. I love the photos. I wouldn’t miss the meat at all :-)

  6. It is unbelievable how meaty this looks. Looking forward to the pics from your trip.

  7. Ah, I was so expecting this to be a pork tenderloin recipe, and I thought “from Suzi?….. surely not!”. I just love portobello mushrooms… they’re so “meaty” and hearty. A great mushroom to use for such a dish as this, and it looks delicious!

  8. What a tasty looking stack! And I love the clarity in the next to last photo.

  9. Now that’s a “meaty” dish! Lots of versatility in what you stuff it with, but I do like your choice of brown rice and sun-dried tomatoes! What a compete meal with the asparagus and potatoes! It’s still too hot here as well! I’m ready for some fall 70’s but we still in the high 80’s! Still not thrilled about turning on an oven. Have a great weekend Suzi!

  10. Suzi, this is fantastic! You’re so darn creative with your plant cuisine. A true masterpiece. Your photos are lovely too. The colour of that cardinal…. wow. I hope you have a great trip. I can’t believe it’s (Canadian) Thanksgiving this weekend! I just went out for a run this afternoon and it feels like a July day! (but I actually like that ;-)).

  11. Mmmm stuffed mushrooms are the only conceivable way to eat mushrooms my friend, your dish looks way hearty and delicious!
    Beautiful photos too :)

    Choc Chip Uru

  12. Lovely portabella mushrooms! I love how you stuffed and stacked it on the plate.

  13. Hi Suzi,
    I just finished eating dinner and I would still have room for this. It looks delicious and so gourmet. Thanks for sharing. I hope you have a great trip with many photo ops.

  14. Another masterpiece! Love how “meaty” it looks. Love the photo of the cardinal too. We have a lot of them around where I live and they always take my breath away.

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