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Olivia

Stuffed Portobello Mushrooms

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Stuffed portobello mushrooms baked with a savory herb filling. A hearty Let’s Veg recipe perfect for plant-forward meals and sides.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 179
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 4 large portobello mushrooms stems removed
  • 2 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • ½ cup breadcrumbs or cooked quinoa
  • ¼ cup grated Parmesan or plant-based alternative
  • 2 tbsp chopped parsley or basil
  • ½ tsp dried oregano

Equipment

Baking Dish
Baking Dish
$24.99
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02/02/2026 03:00 pm GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Brush mushrooms with olive oil and season with salt and pepper. Place gill-side up on the sheet.
  3. In a skillet, heat olive oil over medium heat.
  4. Add onion and cook for 4-5 minutes until soft.
  5. Add garlic and cook for 30 seconds until fragrant.
  6. Stir in breadcrumbs (or quinoa), cheese, parsley, oregano, salt, and pepper.
  7. Spoon filling evenly into mushroom caps.
  8. Bake for 22-25 minutes, until mushrooms are tender and tops are lightly golden.
  9. Serve warm.

Nutrition

Calories: 179kcalCarbohydrates: 12gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 5mgSodium: 120mgPotassium: 409mgFiber: 2gSugar: 3gVitamin A: 113IUVitamin C: 3mgCalcium: 77mgIron: 1mg

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

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