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Stuffed Portabellos

Categories: Vegetarian
Type: Side Dishes

Portabello mushrooms are meaty and satisfying. This cheesy side dish or appetizer is sure to be a hit.

Serves: Serves: 6


  • 6 large portabello mushrooms
  • 1/3 cup + 1 tablespoon vegetable broth
  • 3/4 teaspoon garlic powder
  • 3/4 cup chopped onion
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 cups chopped tomatoes
  • 2 teaspoons Italian seasoning
  • 1/2 cup seasoned bread crumbs
  • 3 tablespoons grated nonfat Parmesan cheese
  • 3/4 cup shredded nonfat mozzarella cheese
  • 1/4 cup shredded reduced-fat mozzarella cheese

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  1. Preheat oven to 425F.
  2. Spray shallow baking dish with cooking spray.
  3. Remove stems from mushroom caps; chop and set aside. Place mushroom caps, smooth side down, in baking dish; pour 1/3 cup vegetable broth over mushrooms. Sprinkle with garlic powder; cover dish with foil and bake 13 to 15 minutes, until tender.
  4. Spray nonstick skillet with cooking spray; add 1 tablespoon vegetable broth and heat over medium-high heat. Add onion and garlic to skillet; cook, stirring occasionally, until onion is transparent and softened.
  5. Add mushroom stems, tomatoes and Italian seasoning; cook, stirring frequently, until vegetables are tender, 5 to 6 minutes.
  6. Remove from heat; stir in bread crumbs and Parmesan cheese and mix well.
  7. Divide mixture among mushroom caps.
  8. Combine cheeses in plastic bag; shake until mixed. Sprinkle cheese over mushroom caps.
  9. If not serving immediately, cover with plastic wrap or foil and refrigerate until ready to serve. Preheat broiler on high heat; remove wrap and broil mushrooms until cheese is melted and lightly browned.
  • Wow! There are about 38,000 species of mushrooms!

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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