Stuffed Portobello Mushrooms


by: Gourmandelle

I love stuffed mushrooms. Always yummy and ready in no time! This is the basic stuffed mushrooms recipe. It is very versatile so you can try any filling you want. Don't be afraid! Mix ingredients and invent new stuffing’s. By the way, I can't wait to try this stuffed with spinach and served with a wine flavored white sauce. Yum!


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serves: 6

12 big Portobello mushrooms, stems removed and chopped

1 red bell pepper, sliced

1 onion, chopped

1 bunch dill

1 bunch parsley

12 cloves garlic mashed

ground pepper, to taste (I used Sichuan pepper, I love the flavor!)

sea salt, to taste

1/2 tsp ground coriander

1 tsp dry thyme

1 tbsp oil (for vegetarians - you can used some butter, it gives a lovely flavor)

Nutrition Facts
Stuffed Portobello Mushrooms

Servings Per Recipe: 6

Amount per Serving

Calories: 178

  • Total Fat: 6.4 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 334.1 mg
  • Total Carbs: 28.8 g
  •     Dietary Fiber: 10.9 g
  •     Sugars: 6.7 g
  • Protein: 11.4 g

how is this calculated?

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1.  Heat the oil/butter in a saucepan.

2.  Add chopped mushrooms stems, mashed garlic cloves, chopped onion, pepper, salt, coriander and thyme. Sauté for 5 minutes.

3.  Remove from heat and add chopped dill and parsley.

4.  Preheat the oven at 375° F.

5.  Place the mushrooms in an oven tray.

6.  Add about 1-1 1/2 tbsp of stuffing / mushroom.

7.  Garnish with red bell pepper slices.

8.  Cover the tray with aluminum foil.

9.  Cook for about 30 minutes

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