Stuffed Portabello Mushrooms

Eddie Szczerba


Easy to make and easy to eat too! :)

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15 Min
20 Min


18-20 large
baby bella mushrooms,stems removed,cleaned,reserve stems.
2 medium
shallots minced
2 clove
garlic minced
2 Tbsp
olive oil
1/2 tsp
salt and pepper
1/4 c
parsley, italian,chopped
1 stick
butter, melted
1/2 pt
parmigiano-reggiano, grated


1Clean the mushrooms using a damp paper towel,do not rinse them with water! Slice and chop the stems fine.
Pre-heat a non-stick skillet,add the olive oil,shallots,garlic salt and pepper. Saute for 3-4 minutes until tender.
2Add the melted butter,parsley and bread crumbs. Add the cheese and toss well. If the mixture is too dry add a little chicken stock,2-3 a time until just moistened.
3Using the tablespoon fill each mushroom cap with the stuffing mixture then pat the crown with moist fingers until a smooth filled mushroom cap is completed,proceed to the next mushroom until all are finished.
4Pre-heat the oven to 350 degrees,spray a cookie sheet with cooking spray,drizzle the tops with olive oil and bake until golden brown,about 20 minutes or so.Serve immediately with a scampi butter and lemon wedges. Enjoy!! :)

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, For Kids
Hashtag: #delicious