Stuffed Portobellos Recipe
Stuffed Portobellos Recipe photo by Taste of Home

Stuffed Portobellos Recipe

Publisher Photo
Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you’d like, add raisins for a bit of sweetness.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 4 large portobello mushrooms (about 5 inches)
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1/3 cup dry bread crumbs
  • 1/3 cup chopped walnuts
  • 1/3 cup finely chopped onion
  • 1/3 cup golden raisins, optional
  • 3 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable broth

Nutritional Facts

1 stuffed portobello (calculated without raisins) equals 221 calories, 12 g fat (4 g saturated fat), 68 mg cholesterol, 435 mg sodium, 14 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 fat, 1 lean meat, 1 vegetable, 1/2 starch.

Directions

  1. Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended.
  2. Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender. Yield: 4 servings.
Originally published as Stuffed Portobellos in Light & Tasty February/March 2008, p28

Nutritional Facts

1 stuffed portobello (calculated without raisins) equals 221 calories, 12 g fat (4 g saturated fat), 68 mg cholesterol, 435 mg sodium, 14 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 fat, 1 lean meat, 1 vegetable, 1/2 starch.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Stuffed Portobellos

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 26, 2013

I loved this recipe. It was so easy to fix and the taste was fantastic. I didn't have any raisin or vegetable broth. Used chicken broth and worked just fine. Used dried Italian bread crumbs because that's all I had. Can't wait to make these again.

MY REVIEW
Reviewed Nov. 17, 2011

This had too much of a walnut flavor for my husband, but I liked it. I didn't have the raisins in it, because hubby doesn't like it. However after being heated up the next day I noticed the walnut flavor wasn't as overwhelming. Next time I will divide the stuffing mixture. Half will have no walnuts, and probably some bacon (for my husband), the other half will have walnuts and raisins.

MY REVIEW
Reviewed Aug. 31, 2011

Very easy and tasty. Heated up well the next day.

MY REVIEW
Reviewed Aug. 13, 2011

This was really good. I did change it up though. I used crushed flavored croutons and half bread crumbs, I also combined the walnuts, onions, added crushed garlic and cut up the stems of the portobellos and sauted it with chicken broth for about 5-10 minutes, then combined everything. I put roasted tomato on top of one, they were all really good.

MY REVIEW
Reviewed May. 1, 2010

Very good and easy. "Just delicious! Outstanding"-- rating from my husband.

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