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Harvest-Stuffed Portobello Mushrooms

Harvest-Stuffed Portobello Mushrooms


*Note: The lentil stuffing can be made up to 3 days in advance and stored covered in the refrigerator.

**Note: The mushrooms can be stuffed and assembled on a baking sheet the day before serving.


  • 2 tablespoons olive oil, plus more for brushing
  • 1 onion, chopped finely
  • 1 cup cashews
  • Sea salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1 cup cooked brown rice (or grain of choice)
  • One 15-ounce can lentils, drained and rinsed
  • 1/4 cup breadcrumbs
  • 1/2 cup vegetable broth
  • 1 teaspoon dried basil
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 6 portobello mushrooms, stems and gills removed
  • 1 tomato, sliced into thin rounds


Preheat the oven to 350 degrees.

In a large skillet, heat the oil over medium-high heat. Add the onion and cashews and season with salt and pepper, to taste. Sauté until the onions are soft and lightly browned. Add the garlic and let cook a few more minutes until fragrant.

In a large bowl combine the onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil, and thyme. Mix together and season to taste with salt and pepper.*

Brush both sides of the mushroom caps lightly with olive oil and place top side down on a lightly oiled sheet pan.** For each mushroom, stuff with about ½ cup of the lentil stuffing, and then press 1 tomato slice on top.

Bake for approximately 30 minutes, or until the stuffing is browned and mushrooms are cooked through. Garnish with extra fresh thyme leaves and serve.

Nutritional Facts


Calories Per Serving421

Folate equivalent (total)178µg44%

Riboflavin (B2)0.2mg12.9%

Portobello Mushrooms Stuffed with Chorizo

The humble mushroom is not really so humble, remarkably versatile as an ingredient and provides a great foundation to many an amazing dish. For a long time it has been considered a good meat substitute, however for me it is one that goes with meat not to replace meat - best of both worlds as a unrepentant and unapologetic carnivore.

For this particular dish, I was inspired by a starter I had not too long ago in an Italian restaurant, stuffed with pork mince and a variety of herbs. So I did a little research and found a couple of recipes using chorizo.

A couple of attempts later and I got to the recipe below, a great mix of rich flavours, and easy enough for anyone to cook. Here I used larger mushroom caps, large enough to be considered a main meal once topped and cooked. You can use smaller mushrooms and make more bite size pieces as a starter or party snack.

So have a go and let me know.

Portobello Mushrooms Stuffed with Chorizo

Preparation Time: 15-20 min (plus cooling time) | Cooking Time: 15-20 mins | Serves: 4-6

Recipe Summary

  • 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
  • 2 cups shredded Italian cheese blend, divided
  • ½ cup ricotta cheese
  • 2 green onions, thinly sliced
  • 3 tablespoons finely chopped sun-dried tomatoes, rehydrated
  • 12 medium portobello mushroom caps
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar (Optional)

Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.

Brush tops of mushroom caps with oil place, top-sides down, in shallow baking pan.

Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.

Bake 10-12 minutes or until mushrooms are tender.

20 Ideas for Vegetarian Stuffed Portobello Mushroom Recipes

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Stuffed Portobello Mushrooms

These Stuffed Portobello Mushrooms with Roasted Tomatoes, Peppers, and Feta Cheese make a great vegetarian entrée or a delicious appetizer.

Portobello mushrooms are meaty and have a rich flavor.

Make the Oven-Roasted Tomatoes recipe in advance. You can also roast some red peppers, but I often buy my roasted red peppers in a jar to save some time.

Remove brown gills from the undersides of mushrooms using a spoon discard gills. pop out the stems by pushing them from side to side until they snap out. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil the mushrooms for 5 minutes.

Stuffed Portobello Mushrooms the Quick and Easy Way

Learn how to cook stuffed portobello mushrooms with this quick and easy recipe from Fine Dining Lovers.

Serves for

Total time


If you don't know how to cook mushrooms, this stuffed portobello mushroom recipe is a good place to start. Portobello mushrooms are a variety similar to champignons, the only difference is the colour (they are a little darker), and the size. Portobello mushrooms are in fact larger than classic champignon mushrooms and for this reason they lend themselves to this preparation.

Stuffed portobello mushrooms can be prepared in dozens of different ways, depending on tastes and eating styles. You can accompany stuffed portobello mushrooms with a garlic or onion sauce, but also with cheese. And if you love contrasts, try to prepare portobello mushrooms stuffed with fish, they go perfectly with seafood, white fish, fatty fish and oysters. Here is the recipe for stuffed portobello mushrooms according to Fine Dining Lovers.

Meet Trisha & Charlotte

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  • Portobello mushrooms – Portobello mushrooms come in different sizes. Not only can you use large portobello mushrooms, you can also use baby portobellos. Having said that, regular white mushrooms or cremini mushrooms can also be stuffed, so use your favorite. The only thing to keep in mind is that the smaller the mushrooms are the more you can stuff.
  • Cheese – In this recipe, I used a combination of goat cheese and mozzarella cheese, but feel free to use your favorites.
  • Veggies – I used a combination of spinach, bell peppers and tomatoes. You can use other veggies as well.
  • Onion and Garlic – I love using these ingredients to enhance the flavor of the stuffing.
  • Breadcrumbs – Necessary to bind the veggies a bit. You can use your favorite breadcrumbs, Italian or Panko.
  • Hot Sauce – This is an optional ingredients, and only add it if you want your stuffed mushrooms to have a bit of a kick.
  1. Prep the oven: Preheat oven to 400°F.
  2. Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
  3. Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Stir in the tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional 2 minutes.
  4. Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
  5. Bake: Bake for 10 minutes or until the cheese melts.


I made this as a small casserole in a standard-size pie pan, with the stuffing mix filling the spaces all around the 'shrooms too. I used about 8 portabellinis/ about 2-1/2" to 3" diameter each used 2 cloves of garlic and sauteed the chopped mushroom stems along w/ veggies. Also added 1/2 cup bread crumbs, along w/ rice, & sprinkled chopped parsley over finished dish. B/c my oven is small/ tends to burn stuff easily, I cooked it at 350 for 30 minutes instead of 400 for 20, & that worked fine.

It was good & pretty, and both my guys really liked it. I thought there was a little too much oregano (maybe measured too quickly/ inaccurately? I WAS in a hurry. ), but will definitely make it again & play w/ spices a little. I think this has promise as a holiday centerpiece casserole. next time I'm gonna try 12-14 portebellini caps underneath, with all other ingredients doubled, in 9 X 13 pan. besides revising oregano slightly down & garlic slightly up, I think toasted pine nuts would be an awesome addition to the stuffing mixture.

Overall, I would characterize this recipe as quite yummy, & different than other similar dishes I've tried. Thanks for the idea!

Vegetable Stuffed Portabella Mushrooms

These Vegetable Stuffed Portabella Mushrooms are incredibly delicious! They’ve been a favorite in our home, and with all of you, for years! They are hearty, filling and tasty, yet low in carbs and fat!

Vegetarian | Vegan Options | Gluten Free Options

When I first started this blog, I didn’t think about how transformations of my own diet could impact my work. I was an omnivore when this blog began. But, over the years, as life naturally does change, so do our eating habits. Our perception of “healthy” is constantly reshaping, just as our needs do.

When my daughter became a vegetarian, years ago, I felt compelled to join her. At first, it was kind of a show of support. After a few months in, I felt a change. As time went on, I couldn’t imagine going back.

Years later, here I am…comfortable and happy to call myself a vegetarian. It was difficult to imagine how that would impact my readers, given that some of my older chicken, seafood and meat recipes were their favorites.

But, I wouldn’t be true to myself, or to all of you, if I published recipes that I couldn’t properly test.

So, I’m finally embracing my vegetarianism and relishing in creating recipes that will satisfy anyone…vegetarian or not. I think this recipe may be one of the most perfect examples of that.

I want this blog to be a place where you’ll find plant-based options that are satisfying in a way that doesn’t make you, or any carnivores in your life, stop and think, “I’m only eating this because it’s healthy…I’d rather be eating a pork chop right now.”

You know what I mean. Healthy, plant-based recipes really can be delicious and satisfying.

That’s where portabellas (also spelled portobellos and portobellas) come in. They are hearty, flavorful and really versatile.

Interestingly, portabellas are actually large cremini mushrooms. They both have a firm texture and lots of flavor, making them perfect for stuffing. Their size is really the only difference.

Stuffing them this way, with sautéed vegetables and just a bit of breadcrumbs and cheese, tastes like they couldn’t possibly be good for you…but they are!

These mushrooms look so cheesy, but I use very little cheese. Between the mushroom and the vegetables, there is so much flavor, you really don’t need a lot of cheese or fat to make them taste good.

Use this recipe as a guide and feel free to substitute with whatever veggies you’ve got in the fridge. To make these vegan, either omit the cheese or use a vegan cheese and to keep these gluten free, use gluten free breadcrumbs.