Stuffed portobello mushrooms are hearty, simple, and deeply satisfying. The mushrooms roast until tender and juicy, while the filling adds warmth, texture, and comfort. It’s an easy dish that feels substantial without being heavy perfect as a main or a generous side.
This is Let’s Veg comfort baked into every bite.
Stuffed Portobello Mushrooms
Stuffed portobello mushrooms baked with a savory herb filling. A hearty Let’s Veg recipe perfect for plant-forward meals and sides.
Ingredients
Equipment
Oven Baking pans
Cooking Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Brush mushrooms with olive oil and season with salt and pepper. Place gill-side up on the sheet.
- In a skillet, heat olive oil over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in breadcrumbs (or quinoa), cheese, parsley, oregano, salt, and pepper.
- Spoon filling evenly into mushroom caps.
- Bake for 22-25 minutes, until mushrooms are tender and tops are lightly golden.
- Serve warm.
Nutrition
Notes
Add spinach or chopped walnuts to the filling for extra texture
Make it vegan with plant-based cheese or nutritional yeast
Serve with salad, grains, or roasted vegetables