Stuffed Portobello Mushrooms 1

I used to dislike mushrooms.  Now this is actually one of my favorite dinners.  I didn’t realize when I came up with the recipe, but it’s a lot like a big version of the stuffed mushrooms you see frequently served as an appetizer.  It is cheesy and filling, but chock full of healthy veggies as it is mostly mushrooms and salad.  I have also made it where I chop up the mushrooms and cook them with the filling.  It works well but is not as nice of a presentation (read: it looks like a pile of brown mush).  I have included a picture to drive my point home, but the flavor is just as yummy!!

Stuffed Portobello Mushrooms 2


When I caramelize onions, I always speed up the process by letting the onions get super brown on one or 2 sides, then adding a few tablespoons of water at a time then letting it cook out and repeating until they are tender and evenly golden.  This allows the onions to soften more quickly without burning, as well as makes the golden color more even.

Health highlights of portobello mushrooms:  A new and surprising find in the world of mushrooms is that, like humans, they produce vitamin D in the sunlight.  Some studies have shown that they can actually produce enough vitamin D to reverse a deficiency!  Vitamin D is an area much research has been focused on in recent years, and they have linked low vitamin D to a range of health issues including heart disease, cancer, obesity and osteoporosis.  Portobellos are also good sources of B vitamins, iron, fiber, potassium, and many other minerals as well as antioxidants!


Stuffed Portobello Mushrooms 3

Stuffed Portobello Mushroom Caps
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 teaspoon Olive Oil
  • 1 medium Onion (chopped)
  • 2 ounces Cream Cheese (I like organic)
  • 3 tablespoons Parmesan Cheese (2 go into the filling, 1 gets sprinkled on top)
  • 2 tablespoons Parsley (basil also works really well)
  • 4 Portobello Mushroom caps (remove stems and scoop out ribs)
  • Salt and Pepper (to taste)
  • Lettuce (roughly 4 cups)
  • Olive Oil and Balsamic Vinegar
  1. Caramelize the onions in the teaspoon of oil (my tip on how to do that is here)
  2. Add the cream cheese, 2 tablespoons of parmesan cheese and parsley and stir well (season with s&p)
  3. Divide the filling evenly between the mushrooms
  4. Sprinkle the remaining tablespoon of parm over the tops of the mushrooms
  5. Bake at 400 degrees until the mushrooms are soft and the cheese starts to brown, about 10 minutes
  6. Toss the lettuce with about a tablespoon each of olive oil and vinegar
  7. Serve the salad aside the mushrooms, Enjoy!!!
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