Print

Hearty Stuffed Portobello Mushrooms

Close-up of golden brown stuffed portobello mushrooms, topped with herbs, on a wooden board.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A satisfying vegetarian main dish featuring large portobello mushrooms baked with a savory filling.

Ingredients

Scale
  • 4 large portobello mushrooms, stems removed
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/4 cup vegetable broth

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wipe the mushroom caps clean with a damp cloth. Gently scoop out the dark gills from the underside of the caps to make more room for the filling.
  3. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. In a medium bowl, combine the breadcrumbs, Parmesan cheese, parsley, oregano, salt, and pepper.
  5. Add the cooked onion and garlic mixture to the breadcrumb mixture. Stir in the vegetable broth until the stuffing is moist but not soggy.
  6. Spoon the stuffing mixture evenly into the portobello mushroom caps, pressing gently to pack it in.
  7. Place the stuffed mushrooms on a baking sheet.
  8. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through.
  9. Serve hot.

Notes

  • For a less watery mushroom, you can gently scrape out some of the mushroom flesh before stuffing.
  • You can add other ingredients to the stuffing, such as chopped spinach, sun-dried tomatoes, or different cheeses.
  • These stuffed mushrooms are a great alternative to meat for a main course.

Nutrition

Find it online: https://recipestokeep.com/stuffed-portobello-mushrooms-recipe/