Stuffed Portobello Mushrooms

I think we are now scrapping Bordeaux/Marseilles for Shanghai and Beijing for May!! Eek!

And tonight I am making Stuffed mushrooms and roasted brussel sprouts. I skipped the balsamic that was in my plan, but used the zucchini and onions I cut the other day. Also got rid of some feta that was hanging out.

ZOMG! This is such a plating/ picture fail and it is soooooo effing good. Sad. This is going on rotation. Don’t skip the Sundried tomatoes. Srsly!


What I Used:

I half large Zucchini Diced Fine

1 Half Large Onion Diced Fine

4 Cloves Garlic Minced

3 Sundried Tomatoes, not oil packed, chopped

2 Oz Feta chopped

2 Large Portobello Mushroom Caps, innerds scooped and chopped

Olive Oil

Dry Sherry

Sea Salt, Pepper, Crushed Red Pepper, Smoked Hot Paprika

1 Tablespoon Parmigiano-Reggiano Cheese

1 Teaspoon Bread crumbs, mine are wheat bread mixed with dried morels. (optional, leave out for gluten free)

What I Did:

Turn on the oven to 350. I`m gonna be lazy on this but it is speedy so I will type as such.

I already diced my onion and zucchini the other day, so that was ready. Dice it if you need to. Mince the garlic and sundried tomatoes. Heat a saute pan with about a tablespoon olive oil on med along with about a tablespoon of crushed red pepper. Add the diced/minced veg and sweat it for 5-7 min. Chop the mushroom innards and add to the pan.


Add a pinch of salt, pepper and paprika. When the pan get dry, hit a shot of sherry to the pan. Cook it for another 10 min.

Chop the feta and fill the mushroom caps.



(Picture fail)

Mushroom stuffing is cooked. Put the mushrooms in a baking dish and fill up with as much mix as you can fit. There may be extra. Drizzle Olive oil over the top and stick in the oven for 15 min.


Timer is up – check on it and stick back in for another 10 min.

Make a salad. Also roasted some brussels during this time.


Timer is up. Mushrooms look cooked and tender. Sprinkle some parm over the top with the bread crumbs if you are using and stick back in for 10.

Stick a fork in, is the mushroom soft? Then it is done. Pull out and serve as you wish, mine is with brussels and salad.

Plate it.

Eat it



3 Comments on “Stuffed Portobello Mushrooms”

  1. […] Stuffed Portobello Mushrooms ( […]

  2. They look amazing. I adore mushrooms, portobello ones especially.

  3. […] Stuffed Portobello Mushrooms ( […]

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