Stuffed Portabello Mushrooms

Eddie Szczerba


Easy to make and easy to eat too! :)


☆☆☆☆☆ 0 votes

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

How to Make Stuffed Portabello Mushrooms


  1. Clean 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.
  2. Add 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.
  3. Using 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.
  4. Pre-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!! :)

Printable Recipe Card

About Stuffed Portabello Mushrooms

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

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