Garlicky Stuffed Portobellos


Savory and satisfying, these stuffed mushrooms make a great light meal when served with a green salad.

  • 4Servings


  • 4 5-inch portobello mushroom caps
  • 2 3/4 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.)


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.

Combine remaining ingredients in medium bowl. Stir in 3 Tbs. water, and season with salt and pepper to taste.

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. 

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.

Nutrition Information

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