Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms

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I know of at least two of my great friends that would love to make this recipe. Mushrooms had to grow on me and I still don’t eat many of them much, except to use the can of mushroom soup in my gravy, but the portabella is another thing altogether.

This little nugget I can eat on its own. It stands up to the grill, great on burgers and versatile enough for veggie lovers.

I also just like the way they look in this recipe, they make a good presentation on the plate. Stuffing these with whatever mixture you like adds a flair and elegance that’ll go so well as an appetizer at a dinner party.

I confess that I could take the whole plate away and sit it next to my desk so I can munch while typing. This recipe is very easy to make too. I found it while doing my normal research and I adapted it to my own taste. You can certainly do the same.

Stuffed Portabella Mushrooms

Course: Ordinary Recipes Made Gourmet

Recipe adapted from Blue Hen


  • 8 oz. baby bella mushrooms

  • 2 cloves garlic, minced

  • 1 scallion minced very finely

  • Approx. 3 tbsp. minced fresh herbs (I like parsley, basil and oregano)

  • 2 tbsp. Italian bread crumbs

  • 1 – 2 tbsp. extra virgin olive oil, divided

  • 1 tbsp. butter, cold

  • Kosher salt

  • Lemon pepper

  • 1 tbsp. crumbed goat cheese


  • Lightly oil a small baking sheet with olive oil. Carefully wash your mushrooms and remove the stems, I just use a damp towel to wash the mushrooms, do not douse them under running water.
  • Use a pastry brush to oil the mushroom caps and place them gill-side up on the oiled baking sheet.
  • Mince mushroom stems and place them in a small bowl. Add minced garlic, scallion, and herbs. Stir. 
  • Add bread crumbs and about a teaspoon of olive oil, salt and pepper. Mix well. 
  • Spoon filling into mushroom caps, pressing gently so the stuffing stays in.
  • Cut cold butter into small pieces and place a small piece on top of each stuffed mushroom cap.
  • Broil for about 3-4 minutes, then remove and place crumbled goat cheese on top of each one. 
  • Put back under the broiler for another 3-4 minutes, until cheese is lightly browned and mushrooms are fragrant. Serve immediately.
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Kim McDougal

Kim is the founder and creator of Growing Up in Grace. By day, she's the Director of Interactive Communications for the Hispanic chamber located in Jax, FL. Kim also owns "Kim's Studio Art" where she creates and sells Wall Art Printables and "Kim's Handcrafted Cards" on eBay where she creates and sells handmade greeting cards.