Stuffed Portabella Mushrooms Recipe

Name: Stuffed Portabella Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots, peeled; 1 md. turnip, peeled; 1 md. yellow onion, peeled; 2 tbsp. extra-virgin olive oil; 1 tomato, peeled, seeded and finely chopped; 2 cloves garlic, peeled and finely chopped; Salt and freshly ground black pepper, to taste; 2 tbsp. fresh lemon juice, divided; 6 portobello mushrooms (each 4 to 5 inches in diameter), stems removed and discarded; 1 lg. egg, lightly beaten; 1/4 cup fine dry bread crumbs; 2 tbsp. unsalted butter, cold

Servings: persons

2 carrots, peeled
1 md. turnip, peeled
1 md. yellow onion, peeled
2 tbsp. extra-virgin olive oil
1 tomato, peeled, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
Salt and freshly ground black pepper, to taste
2 tbsp. fresh lemon juice, divided
6 portobello mushrooms (each 4 to 5 inches in diameter), stems removed and discarded
1 lg. egg, lightly beaten
1/4 cup fine dry bread crumbs
2 tbsp. unsalted butter, cold

1
Preheat the oven to 450F.
2
Cut the carrots, turnip and onion into tiny dice.
3
Heat the olive oil in a large skillet over medium heat.
4
Add the diced vegetables, tomato and garlic.
5
Cook, covered, stirring occasionally, for about 10 minutes, until the vegetables are very soft.
6
Remove from the heat and season with salt and pepper.
7
Add 1 tbsp.
8
of the lemon juice.
9
Set aside to cool.
10
Meanwhile, place the portobello mushrooms on a greased baking sheet, gill side up.
11
Season with salt and pepper.
12
Sprinkle each with 1/2 tbsp.
13
of the remaining lemon juice.
14
Stir the egg into the cooled vegetable mixture.
15
Divide the mixture equally among the mushrooms, mounding it neatly over the gills.
16
Sprinkle the stuffed mushrooms with the bread crumbs and dot each with butter.
17
Bake the mushrooms for approximately 15 minutes, until they are soft and the bread crumbs are lightly browned.
18
If the bread crumbs do not brown quickly enough, run the mushrooms under the broiler briefly.
19
Serve hot.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 carrots, peeled, 1 md. turnip, peeled, 1 md. yellow onion, peeled, 2 tbsp. extra-virgin olive oil, and more.

Yes, Stuffed Portabella Mushrooms 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.

That's it — enjoy your meal!

Stuffed Portabella Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions