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Meaty Portobello Mushrooms stuffed with garlicky breadcrumbs and baked to perfection. ❤ COOKTORIA.COM
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4.04 from 27 votes


Meaty Portobello Mushrooms stuffed with garlicky breadcrumbs and baked to perfection. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: stuffed mushrooms recipe
Servings: 2 people
Calories: 158kcal
Author: Tania Sheff


  • 6 medium/large portobello mushrooms
  • 2 tbsp olive oil
  • ½ medium onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1 heaping cup fresh breadcrumbs (see note)
  • cup chopped parsley
  • cup chopped dill
  • salt and pepper
  • lemon to garnish


  • Remove the stems from the mushrooms and finely chop. Set aside.
  • Using your fingers, remove the skin off the mushrooms. Discard the skin.
  • Preheat the oven to 350F and prepare a baking tray lined with slightly greased foil or parchment paper.
  • To prepare the stuffing, saute the onion in olive oil on medium heat for about 4-5 minutes. Add the reserved chopped mushrooms, saute for another 3 minutes, and add garlic. Cook the garlic for another minute and turn the heat off.
  • Break the bread into small pieces and process in a small electric chopper or food processor until breadcrumbs form. Transfer the breadcrumbs into the mixing bowl. Add the sauteed onion, parsley, dill, and a touch of salt and pepper. Mix everything together.
  • Place the mushrooms onto the baking tray and top them with the breadcrumb mixture.
  • Bake for about 20-25 minutes, or until the mushrooms are tender and the breadcrumbs are golden. Serve with lemon wedges.


[nutrition-label]NOTE: You may use slightly stale white bread (ideally Italian loaf) or your favorite bread.


Calories: 158kcal | Carbohydrates: 5g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 43mg | Potassium: 508mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 6500IU | Vitamin C: 118.8mg | Calcium: 180mg | Iron: 4.3mg