~ Savory Stuffed Portabella's ~

Cassie *


Another delicious recipe that came from veggies I needed to use up. I'm always trying to come up with new ideas for my husbands weekly lunch and dinners I send with him. This will be a side to one of the meats I prepare. I left him try one and he thought they were fantastic.



★★★★★ 1 vote

10 Min
15 Min


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  • olive
    oil cooking spray
  • 4
    portabella mushrooms
  • 1 Tbsp
    olive oil - more of needed
  • 1 c
    each - chopped red bell pepper & zucchini ( small chop )
  • 1 small
    onion, chopped
  • 2 clove
    minced. garlic
  • 1/2 tsp
    salt or to taste
  • 1/4 tsp
    fresh cracked black pepper
  • 1 c
    each - extra sharp cheddar cheese & panko bread crumbs
  • red
    pepper flakes, optional

How to Make ~ Savory Stuffed Portabella's ~


  1. Line a boiler pan with foil. Set aside.

    Remove the stems from the mushrooms, chop and set aside.

    Remove the gills with a spoon. Discard.

    Place mushrooms top side up on pan. Spray with cooking spray and place about 5 inches under broiler for about 5 minutes. Should be tender and juices running from them.
  2. In a medium skillet, saute onions, pepper and garlic over medium heat, stirring often until tender and browning.

    Stir in the chopped mushroom stems, zucchini, salt and pepper. Cook for another 4 minutes or until tender, stirring often.

    Remove from heat and pour any of the mushroom juices from the broiled mushrooms in the pan along with the veggies. Leave this mixture cool for a few minutes.
  3. Stir in the panko crumbs and cheese.
  4. Stuff each mushroom evenly and place back under broiler for 4 - 5 minutes or until golden and cheese is melted.
  5. Serve immediately.


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About ~ Savory Stuffed Portabella's ~

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