How to Stuff Portobello Mushrooms

Written by joelle dedalus
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How to Stuff Portobello Mushrooms
Stuff a portobello mushroom for a healthy, satisfying entrée. (Brand X Pictures/Brand X Pictures/Getty Images)

The large size of portobello mushrooms make them ideal for stuffing. Some caps of the mushroom can grow up to 6 inches wide. Stuff these delectable fungi with tasty fillings for simply, healthy and vegetarian meals.

Skill level:

Things you need

  • Colander
  • Paper towel
  • Knife
  • Spoon
  • 1 small onion
  • 1/8 cup celery
  • 3 tbsp butter
  • Parsley
  • Breadcrumbs
  • Garlic

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  1. 1

    Select mushrooms that are large and firm. For stuffing purposes, the mushroom should not be shrivelled or dry. A slippery texture denotes decomposition and should be avoided; an earthy smell is normal.

  2. 2

    Wash the mushrooms by placing them in a colander and running cool water over them for a few seconds. The rinsing process should be brief so the mushrooms do not absorb too much water. Use a paper towel to remove any excess dirt and to pat the mushrooms dry.

  3. 3

    Slice the stems away with a sharp knife. You can set the stems aside and use them in the stuffing if you choose.

  4. 4

    Remove the gills of the mushroom using a small spoon. Set the caps aside.

  5. 5

    Prepare the stuffing according to taste. For example, chop a small onion, 1/8 cup celery, and 1 clove minced garlic. Combine with melted butter, seasoned breadcrumbs (about 1/2 cup) and parsley for a flavourful filling.

  6. 6

    Stuff the caps with the mixture. The mushrooms should be full and firmly packed, but work gently so the caps do not break.

  7. 7

    Melt butter and coat a baking tray that has sides. Arrange the stuffed caps in the thin layer of butter and cover with foil.

  8. 8

    Bake the stuffed mushrooms for 15 minutes at 350F. Remove the foil and continue baking until the caps are lightly browned. Serve while hot.

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