Stuffed Portobella Mushroom

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Source: Savvy Vegetarian

30 mins
10 mins
Stuffed Portobella Mushroom

Stuffed Portobello Mushrooms can be an appetizer or a side dish, depending on the meal. They are filling and satisfying, packed with nutrition, high in protein.


  • 4 large portobello mushrooms (3 - 4 inches in diameter)

  • 1/4 cup chopped fresh bread crumbs

  • 2 Tbsp freshly grated parmesan cheese, vegan parmesan cheese OR 4 Tbsp nutritional yeast flakes

  • 2 cloves garlic, minced

  • 1/2 cup red, yellow and orange pepper mixed, chopped small

  • 1 minced scallion

  • 1 cup chopped baby spinach

  • 1 diced ripe small Roma tomato

  • 1 Tbsp minced fresh parsley leaves

  • 1 Tbsp extra-virgin olive oil

  • Salt and pepper to taste


  • Preheat oven to 450 degrees

  • Mince garlic, chop bread, peppers, scallion, parsley and spinach. Set aside

  • Heat a large skillet on medium heat, and lightly brown bread crumbs, stirring occasionally

  • Transfer to a bowl and stir breadcrumbs together with parmesan cheese, vegan parmesan cheese or nutritional yeast, parsley, salt and pepper to taste

  • Cut off mushroom stems, chop into 1/4 inch pieces and set aside

  • Scrape out the gills (black webby stuff) from the mushrooms carefully with a spoon

  • Brush mushrooms lightly with oil

  • Put whole mushrooms, hollow sides up, on a baking sheet sprayed with cooking spray or covered with parchment paper

  • In previously used skillet sauté scallions, garlic, diced peppers and chopped mushroom stems in small amount of oil for 3 minutes, or until half cooked

  • Add tomatoes and continue to sauté for 2 minutes

  • Add spinach and stir briefly to wilt

  • Combine bread crumb mixture with sautéed vegetables and mound onto mushroom centers

  • Optional: Top with small amount of finely grated dairy or non-dairy cheese (we used vegan parmesan)

  • Bake stuffed mushrooms 5 - 7 minutes, then set 6 inches below the broiler. Broil until stuffing is golden brown, 2 - 5 minutes


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