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Stuffed Portobellos

 Stuffed Portobellos
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.
4 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 stuffed portobello (calculated without raisins) equals 221 calories, 12 g fat (4 g saturated fat), 68 mg cholesterol, 435 mg sodium,

2 of 2

Stuffed Portobellos (continued)

Nutritional Facts: 14 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 fat, 1 lean meat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.