Woodberry Recipes

Stuffed Portobello Mushrooms

How to Cook Stuffed Portobello Mushrooms Recipe? Get the right information and easy steps from Woodberry Natural.


  • 4 large portobello mushroom caps
  • 1 cup breadcrumbs (can use gluten-free breadcrumbs if preferred)
  • 1/2 cup grated Parmesan cheese (or vegan cheese alternative)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  • Preheat the oven to 375°F (190°C).
  • Clean the portobello mushroom caps by gently wiping them with a damp cloth or paper towel. Remove the stems and carefully scrape out the gills with a spoon.
  • In a bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, thyme leaves, olive oil, salt, and pepper. Mix well to form a stuffing mixture.
  • Stuff the mushroom caps generously with the breadcrumb mixture, pressing it gently into the caps.
  • Place the stuffed portobello mushrooms on a baking sheet or in a baking dish.
  • Bake in the preheated oven for about 20-25 minutes until the mushrooms are tender and the breadcrumbs are golden brown.
  • Remove from the oven and let them cool slightly before serving.
  • Serve the stuffed portobello mushrooms as a main course or as a side dish. They pair well with a salad or roasted vegetables

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