Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms


  • 2 large portobello mushrooms with stems reserved
  • 2 tablespoons Panko breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons walnuts, chopped
  • 1 tablespoon olive oil
  • Kosher salt and pepper, to taste



Preheat oven to 450-F. Line a rimmed baking sheet or roasting pan with parchment paper.


Place mushroom caps, gill-side up, on the pan. Sprinkle with ⅛ teaspoon salt and pepper. Roast until tender, about 20 minutes.


Meanwhile, combine breadcrumbs, parmesan, parsley, oil, salt, and pepper in a small bowl.


Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly.


Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

Rating: 5 out of 5.

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