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Stuffed Portobello Mushrooms

November 15, 2012

Delicious, simple and delightful.  For lunch, a special appetizer or side and sometimes just for dinner tonight.  I love stuffed vegetables in many ways but this one is really a star.  Please visit Two Peas & Their Pod for many, many other wonderful recipes.  I have often stuffed portobellos before but this one looked like it would be on my menus for years, and yes it will be.

Stuffed Portobello Mushrooms


  • 2 Portobello Mushrooms (stem and gills removed)
  • Balsamic Vinegar
  • 1 T. Olive Oil
  • 2 Garlic Cloves (minced)
  • 1/4 Lg. Onion (chopped)
  • 1 Yellow Pepper (chopped)
  • 2 Roma Tomatoes (chopped)
  • 2 C. Fresh Spinach
  • 1/4 C. Freshly Grated Parmesan Cheese (orig. recipe used breadcrumbs)
  • 1 T. Fresh Basil (diced) (orig. recipe used Italian Herbs from Emeril)
  • Salt and Freshly Ground Pepper
  • Fresh Mozzarella Cheese (diced)
  • Fresh Chives (snipped for garnish)


  1. Preheat oven to 350 degrees; put a little oil on the pan
  2. Brush the mushrooms with the balsamic vinegar
  3. Heat the oil in a saute pan; add the onions and garlic and saute for a few minutes until tender
  4. Add the peppers and cook a few more minutes until peppers are tender; add in the Parmesan Cheese
  5. Add the tomatoes and spinach and combine thoroughly (spinach will be slightly wilted)
  6. Add the mixture to the mushrooms, top with Mozzarella; bake for about 10 minutes or until the Mozzarella is melted
  7. Serve on a warmed plate and add some chives

Serves 2

Recipe from www.twopeasandtheirpod

2 Comments leave one →
  1. November 19, 2012 13:10

    Thanks, I always make them with love. I also get nervous if I don’t have any in the house.

  2. November 18, 2012 10:12

    Your mushroom dishes are always amazing. When I make mushroom soup tonight, I’ll try to channel you.

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