Stuffed Portobello Mushroom Recipe

Stuffed Portobello Mushroom Recipe
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Who doesn’t love mushrooms ? 😊 grilled, sautéed or stuffed they are just yummy and I am a big fan of mushroom made in any form for that matter. This mushrooms recipe is a new find for me among the mushroom recipe/preparation I usually do. Have used mushrooms in curries, dry roast, deep fried stuffed and baking them is first for me. Top post on IndiBlogger, the biggest community of Indian Bloggers
In this mushroom recipe, portobello mushrooms are the star ingredient, this is also the first time I am using portobello mushrooms. These mushrooms are big and good for stuffing and best for grilling too. They are delicious and are gone with no time, in this mushroom recipe have used crumbled tofu as stuffing and topped with breadcrumbs and fried onions. They are so much full of flavour i.e. just mushrooms and the tofu, this also shows that we do not require cheese or any other fat to make it tasty.

 Stuffed Portobello Mushrooms

Mushrooms are very good for one’s health, they are full of vitamins and their benefits are immense. You could visit another post on mushrooms i.e. MUSHROOMS ARE NATURE’S GEEKS.

Other Mushroom Recipes you could try: Crackling Mushrooms – Crispy FriedMushroom RoastMsuhroom Xacuti

Stuffed Portobello Mushrooms Recipe

Nutritional Value: 111 Calories / Serving Fat 65 cal Carbs 24 cal Protein 22 cal

Course Side Dish
Cuisine Italian
Keyword Mushroom Recipe, Mushrooms, Stuffed Mushroom
Prep Time 20 minutes
Cook Time 15 minutes
Seasoning time 10 minutes
Total Time 35 minutes
Calories 111 kcal
Author Kalyon Subbarao


  • 250 Gms Portobello Mushroom
  • 200 Gms Crumbled Tofu
  • 1 Tbsp Garlic Chopped/Diced
  • 1 nos Onions Diced
  • ¼ tsp Vinegar
  • Salt to Taste
  • ¼ Cup Bread Crumbs
  • Stems of the mushroom Do not throw away
  • 1 ½ Tbsp Oil for preparing stuffing
  • ¼ Cup Fried Onions These should be crisply fried similar to the ones used for biryani


How to make Stuffed Portobello Mushrooms Recipe ?

  1. Preheat oven to 1800(F) or 3560(Celsius)
  2. Carefully remove stems from the portobello mushrooms, chop them and set aside. (we will use them later as part of stuffing).
  3. With a pastry brush apply oil and season the mushrooms with salt and pepper and set it aside for some time.
  4. In a skillet/wok, heat the oil over medium heat. Add the chopped onion and garlic and sauté them for a couple minutes until the onion becomes translucent.
  5. Add salt, pepper, vinegar, mushrooms stems and the crumbled tofu, stir and cook for an additional couple minutes.
  6. Stuff the mushrooms with the mixture equally. Top with breadcrumbs and fried onions.
  7. Bake them @ 180 Degrees for 8 to 10 minutes.

Recipe Notes

  • This mushroom recipe can be served as side dish for any Italian pasta dish or as a stand-alone dish.
  • Once you have set them up for baking please keep checking if they seem to turn colour switch off and let them rest for some time and serve them instantly.


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