Stuffed Portobello Mushrooms
Juicy Portobello caps are filled with a savory stuffing of vegetables, herbs, and cheese (or protein of choice), then baked to golden perfection. Ideal as a main or elegant side dish.
Total time
- Prep Time:10 minutes
- Cook Time: 20–25 minutes
- Total Time:35 minutes
Ingredients
4 large Portobello mushroom caps, stems removed and gills scraped out
1 tbsp olive oil
Salt & pepper, to taste
Basic Veggie-Cheese Filling (Vegetarian):
1 tbsp olive oil
1/2 red onion, finely chopped
1 clove garlic, minced
1 cup spinach, chopped
1/2 red bell pepper, diced
1/2 cup cooked quinoa or breadcrumbs (optional)
1/4 cup grated mozzarella or feta cheese
1–2 tbsp grated Parmesan
1 tsp Italian seasoning or fresh herbs (thyme, basil)
Instructions
1. Prep Mushrooms:
Preheat oven to 200°C (400°F).
Brush mushroom caps with olive oil and season with salt & pepper. Place on a lined baking tray.
2. Make the Filling:
In a skillet, heat olive oil and sauté onion, garlic, and pepper for 3–4 minutes.
Add spinach and cook until wilted. Stir in breadcrumbs/quinoa (if using), herbs, and cheese. Adjust seasoning.
3. Stuff and Bake:
Spoon the mixture into each mushroom cap.
Top with more cheese if desired. Bake for 20–25 minutes, until mushrooms are tender and filling is golden.
4. Serve:
Garnish with chopped parsley or a drizzle of balsamic glaze.
Nutritional Information
Calories | \~120–160 kcal
Protein :~6–10g
Carbs :~8–12g (less if no quinoa/breadcrumbs)
Fat :~7–10g
Fiber :~2g
Carbohydrates:~12g