Stuffed Portabella Mushroom Jan25


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Stuffed Portabella Mushroom

This is a fast and easy side dish that is a huge hit in my house. You can use just about anything to stuff your mushroom cap, and it is a nice switch from starchy potatoes, pasta, and rice. I usually always use spinach and any type of cheese such as goat, blue cheese, feta, or mozzarella. You can add tomatoes, black olives, onion, or bacon. Don’t forget to season. 

Stuffed Portabella Mushroom
  1. • Large portabella mushroom caps
  2. • Spinach
  3. • Mozzarella cheese
  4. • Basil
  5. • Oregano
  6. • Garlic Pepper
  7. • Parmesan Cheese (optional)
  1. Preheat oven 350 degrees. Cut the stem off and scoop out the dark gill part of the mushroom with a spoon. Place on a foil lined baking sheet. Place in the oven and bake for 5-7 minutes. I like to do this so the inside gets done because these mushrooms tend to be so thick. I also use the AirBake sheets because they allow for thorough cooking.
  2. Take out of the oven and stuff with the spinach and sprinkle on mozzarella cheese. Sprinkle all the seasonings on top of the cheese. It is a personal preference how much you use. I tend to be generous here because I like it to be very flavorful. Place back into the over until the cheese is melty and gooey which for me is approximately 10-12 minutes. Remove from oven and add the parmesan cheese.
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Alison Thornal Chief Editor of Living Thrifty