nutritional information


  • Calories: 225
  • Protein: 12 g
  • Total Fat: 10.5 g
  • Saturated Fat: 5 g
  • Carbohydrates: 22 g
  • Cholesterol: 25 mg
  • Sodium: 556 mg
  • Fiber: 6 g
  • Sugar: 5 g

Garlicky Stuffed Portobellos

Serves 4

Savory and satisfying, these stuffed mushrooms make a great light meal when served with a green salad.
  • 4 5-inch portobello mushroom caps
  • 2 ¾ cups whole grain breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbs. finely chopped fresh rosemary, plus sprigs for garnish
  • 6 cloves garlic, minced (about 2 Tbs.)
  1. Preheat oven to 375F. Scrape out and discard gills from undersides of mushroom caps with spoon. Remove and discard stems. Arrange mushrooms, stem-side up, in shallow baking dish.
  2. Combine remaining ingredients in medium bowl. Stir in 3 Tbs. water, and season with salt and pepper to taste.
  3. Stuff mushroom caps with garlic mixture, pressing down firmly. Fill baking dish with 1/4 inch water. Cover dish with foil, and bake 30 minutes, or until mushrooms are tender. 
  4. Uncover, and broil 1 to 2 minutes, or until tops are lightly browned, being careful not to burn. Garnish with rosemary sprigs, and serve immediately.

  • Note: If you want to make fresh breadcrumbs, tear up 4 to 5 slices of bread, place in food processor or blender, and process until finely ground.
March 2006

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I will be trying the recipe soon. After reading the comment above, I will drizzle the mushrooms lightly with extra virgin olive oil.

Jessica H-K - 2011-02-07 09:00:41

I tried these mushrooms the other day. They have good flavor, but they were a bit dry. I might try this recipe again with part mozzarella and part parmasean since mozzarella is a more moist cheese. Overall, they were pretty good, just a bit dry. One other item to note is that I had WAY more stuffing than I needed. Next time I make these, I will either buy a couple extra mushrooms, or make less of the stuffing.

Ashley K - 2011-01-26 11:37:09