Sourgrass-Stuffed Portobello Mushrooms Recipe

Sourgrass, also known as Oxalis, is a remarkable wild plant recognized for its sharp, lemon-like flavor brought by the oxalic acid in its leaves. This tangy taste makes sourgrass a unique and versatile ingredient in culinary creations. Besides its delightful flavor, sourgrass is packed with vitamin C and antioxidants, making it a nutritious addition to your meals.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

  • Leaves: Sourgrass features trifoliate leaves, with each stem supporting three heart-shaped leaflets, much like clover.

  • Flowers: The plant blooms small, yellow flowers with five petals that usually appear in clusters.

  • Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

  • Taste: To confirm you've found sourgrass, taste a small leaf. It should have a bright, tangy, lemon-like flavor.

About the Recipe

An elegant appetizer or side dish that showcases the earthy richness of Portobello mushrooms complemented by a savory stuffing featuring breadcrumbs, cheese, garlic, and zesty sourgrass. Baked until golden and bubbly, these stuffed mushrooms make for a cozy addition to any meal or gathering. Serve them as an impressive appetizer for dinner parties or enjoy them as a satisfying vegetarian main course alongside a fresh salad.

Ingredients

  • 4 large Portobello mushroom caps

  • 1/2 cup breadcrumbs (panko or homemade)

  • 1/4 cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 1/4 cup chopped sourgrass leaves

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C).

  2. Prepare Mushrooms: Clean the Portobello mushroom caps by gently wiping them with a damp paper towel to remove any dirt. Remove the stems and use a spoon to scrape out the gills from the underside of the caps.

  3. Prepare the Stuffing Mixture: In a mixing bowl, combine breadcrumbs, grated Parmesan cheese, minced garlic, chopped sourgrass leaves, olive oil, salt, and pepper. Mix well to combine, ensuring the ingredients are evenly distributed.

  4. Arrange Mushrooms: Place the cleaned Portobello mushroom caps on a baking sheet, gill side up.

  5. Stuff the Mushroom Caps: Divide the stuffing mixture evenly among the mushroom caps, pressing it gently into each cap to fill them.

  6. Bake: Place the baking sheet with the stuffed mushrooms in the preheated oven. Bake for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden brown and crispy on top. Once baked, remove the stuffed Portobello mushrooms from the oven.

  7. Garnish: Transfer them to a serving platter and garnish with fresh chopped parsley, if desired.

  8. Serve: Serve hot.

Join Our Foraging Classes & Explore More

Curious about more ways to use wild ingredients like sourgrass? Our foraging classes at forageSF offer hands-on learning and in-depth knowledge. For additional sourgrass recipes, grab a copy of The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado