Stuffed Portobellos Recipe

4.5 6 6
Stuffed Portobellos Recipe
Stuffed Portobellos Recipe photo by Taste of Home
Publisher Photo

Stuffed Portobellos Recipe

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4.5 6 6
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Directions

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.
Originally published as Stuffed Portobellos in Light & Tasty February/March 2008, p28

Nutritional Facts

1 each: 221 calories, 12g fat (4g saturated fat), 68mg cholesterol, 435mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 fat, 1 lean meat, 1 vegetable, 1/2 starch.

  • 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
  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

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Reviews forStuffed Portobellos

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jacee23 User ID: 1279488 151890
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
hallie1986 User ID: 4125383 159905
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
Trumpetvine User ID: 6137826 76664
Reviewed Aug. 31, 2011

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

MY REVIEW
namayna User ID: 3439187 61583
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
ValeriaK User ID: 4998956 104931
Reviewed May. 1, 2010

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

MY REVIEW
sgilliland User ID: 2631060 66066
Reviewed Feb. 24, 2010

"This recipe is awesome! It is has a very different taste to it. My daughters don't like mushrooms but they love the stuffing of this! My husband and I eat these as a main course. YUMMY!!!"

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