Stuffed portabello mushrooms

Stuffed Portabello Mushrooms Recipe

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heather pratt


I make this go to meal when I am on a time crunch. My twin and I love them as a nice light dinner with a side salad..


★★★★★ 1 vote

15 Min
20 Min


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fresh portabello mushrooms stems removed
1 c
spinach fresh
1/2 c
chopped sundried tomatoes in the oil
1 c
prepared cous cous
parmigiano-reggiano shaved
2 clove
1 Tbsp
fresh chopped parsley

How to Make Stuffed portabello mushrooms


  • 1Line the mushrooms on a baking dish making sure stems are removed and cleaned.
  • 2Chop the spinach,sundried tomatoes,parsley and garlic .Place in a bowl mix together with the prepared plain cous cous
  • 3Take the mixture and stuff each mushroom till its a bit over filled but not falling out every where .
    take the lemon cut in half and juice all mushrooms evenly . you may add pepper and salt if you want but in my opinion it doesnt need it. cover the mushroom with the shaved cheese.
    place in a 400 degree oven with foil tenting the mushrooms for about ten to 15 minutes . Take out and enjoy .

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