#FoodFocus – Cheesy Stuffed Portobello Mushroom Caps

There are so many ways to enjoy mushrooms. The size of the gorgeous portobello mushroom is perfect for filling. Grilling it can replace a burger beef patty for a meatless meal. In fact, their flavour and texture is usually described as ‘meaty’.

These stuffed portobello caps can be enjoyed on their own or as a side. They are super easy to prepare and only take a few minutes in the oven.

What you need:

6 (3 inch) portobello mushroom caps
1/3 cup finely diced red onion
1/4 cup finely diced celery
1/2 cup Panko bread crumbs
1 cup shredded mozzarella cheese (+more for topping)
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
6 medium spinach leaves, (wilted, drained and chopped)
olive oil


Optional toppings:
tomato slices
fresh chopped parsley
bacon bits

What you do:

Preheat oven to 375 degrees

Cut stem off and scoop out a good amount of the mushroom to form a hollow in the underside of the cap. Set the caps on a cookie sheet.


Chop up the mushroom pieces and place in a large bowl. Add the remaining ingredients, drizzle a little olive oil and gently mix them all together.

Fill the mushroom caps with the mixture.


Bake for 10 minutes. Remove from oven and top with additional shredded mozzarella cheese, a tomato slice and some parsley. Broil until cheese is melted and bubbly.



Sprinkle with fresh parsley and serve. You might like some bacon bits too!

Cheesy Stuffed Portobello Mushroom Caps



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s