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


  • 2-4
    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
  • 1
  • 2 clove
  • 1 Tbsp
    fresh chopped parsley

How to Make Stuffed portabello mushrooms


  1. Line the mushrooms on a baking dish making sure stems are removed and cleaned.
  2. Chop the spinach,sundried tomatoes,parsley and garlic .Place in a bowl mix together with the prepared plain cous cous
  3. Take 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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