Portabella Relleno Recipe

Name: Portabella Relleno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 large portabella mushrooms; 1 avocado; 1 tomatoes (seeded & Peeled); 1 serrano pepper (seeded & chopped); 2 tablespoons breadcrumbs; 3 garlic cloves (minced); 1 tablespoon lemon juice; 1 teaspoon onion salt; 1/4 teaspoon salt; 3/4 cup mozzarella cheese (shredded); 1 tablespoon chopped fresh cilantro (for Garnish)

Servings: persons

2 large portabella mushrooms
1 avocado
1 tomatoes (seeded & Peeled)
1 serrano pepper (seeded & chopped)
2 tablespoons breadcrumbs
3 garlic cloves (minced)
1 tablespoon lemon juice
1 teaspoon onion salt
1/4 teaspoon salt
3/4 cup mozzarella cheese (shredded)
1 tablespoon chopped fresh cilantro (for Garnish)

1
Carefully remove stems from mushrooms being careful not to split the mushroom caps.
2
Chop the stems and place in large mixing bowl.
3
Add avacado, tomato, serrano pepper, breadcrumbs, garlic, lemon juice, onion salt, and salt.
4
Mix until well combined.
5
Fill mushrooms with the mixture packing it firmly.
6
Bake in pre-heated oven @ 350 for 7 minutes.
7
Remove from oven and sprinkle each mushroom with cheese.
8
Return to oven and bake for about 5 minutes or until cheese is melted.
9
garnish with Cilantro and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large portabella mushrooms, 1 avocado, 1 tomatoes (seeded & Peeled), 1 serrano pepper (seeded & chopped), and more.

Yes, Portabella Relleno falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portabella Relleno

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