Stuffed Portobello Mushrooms

Melt-In-Your-Mouth Delicious Mushroom Appetizer or Side

Stuffed Portobello Mushrooms

This mushroom recipe is a perfect company dish, drawing "Wows" everytime you serve them. Our friend Kathryn Bell developed this recipe for Savvy Veg. Thanks, Kathryn!

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 Servings

Total prep & cook time: 40 min

Nutrition Data Per Serving, 139 g: 128 cal, 8g carbs, 9g fat, 135 mg sodium, 2g fiber, 6g protein, low Cholesterol, good source Vit A, C, K, Riboflavin, Niacin, Folate, Pantothenic Acid, Phosphorus, Potassium, Copper, Manganese and Selenium. Estimated glycemic load 4


  • 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
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  • 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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Recipe Tips:

For best results, choose the freshest, largest, most perfect portobellos you can find, with stems intact, for this recipe. When I first made them, I had 3 which behaved nicely, and one mushroom that mysteriously shrank to half its size.

Baking first, then broiling, ensures that the mushrooms get cooked as well as the stuffing.

How long to bake and broil the mushrooms depends on freshness and size and how hot your broiler is. There's really no precise amount of time that works in every case.

Stuffed portobello mushrooms are excellent served as an appetizer with a light meal, e.g. cream of broccoli soup and crusty bread with hummus.

Recipe Comments:

We really enjoyed this! I added some chopped baked tofu to make a light main dish. Served with corn on the cob and sliced cucumbers in balsamic vinegar. Rave reviews! Thanks. Freda

Question: How many 'sliced mushroom caps' (step 9) do you need for this recipe? I love stuffed mushrooms and this looks very yummy. Thanks! Jen W.

Answer: Each mushroom has one cap, so you'll have as many caps as you have mushrooms. Fortunately, portobello caps are pretty substantial. Enjoy! - Savvy Veg

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