Loaded Portobello Mushrooms Recipe

Recipe By Slurrp

Loaded Portobello Mushrooms are a delicious and hearty vegetarian dish. The large portobello mushrooms are stuffed with a flavorful mixture of sautéed vegetables, breadcrumbs, and cheese. They are then baked until the mushrooms are tender and the cheese is melted and golden. These loaded mushrooms make a great appetizer or main course and are perfect for a meatless meal. Serve them with a side salad or crusty bread for a satisfying and nutritious dish.

28 Rating -
Non Vegdiet
Loaded Portobello Mushrooms

ingredients serve

Ingredients for Loaded Portobello Mushrooms Recipe

  • 1 Large Portobello Mushrooms
  • 1/2 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 Bell Pepper, Chopped
  • 1/4 cup Breadcrumbs
  • 0.13 cup Grated Parmesan Cheese
  • 1/2 tablespoon Chopped Fresh Herbs
  • 1/4 cup Shredded Mozzarella Cheese
  • As required Salt And Pepper To Taste

Directions: Loaded Portobello Mushrooms Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Clean the portobello mushrooms and remove the stems.
  • STEP 3.In a skillet, heat olive oil over medium heat. Add diced onion, minced garlic, and chopped bell peppers. Sauté until the vegetables are tender.
  • STEP 4.In a bowl, combine the sautéed vegetables with breadcrumbs, grated Parmesan cheese, and chopped fresh herbs.
  • STEP 5.Place the portobello mushrooms on a baking sheet and fill each mushroom cap with the vegetable mixture.
  • STEP 6.Top each mushroom with shredded mozzarella cheese.
  • STEP 7.Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden.
  • STEP 8.Remove from the oven and let cool for a few minutes before serving.
  • STEP 9.Garnish with fresh herbs and serve hot.

Cooking Tips

  • Choose large and firm portobello mushrooms for this recipe.
  • You can customize the vegetable filling by adding other vegetables like spinach, corn, or sun-dried tomatoes.
  • Feel free to use any type of cheese you prefer, such as cheddar or Swiss.
  • Serve the loaded mushrooms as an appetizer or as a main course with a side salad or crusty bread.

Storage and Serving

  • Leftover loaded mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the mushrooms in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
  • Serve the loaded mushrooms hot as an appetizer or main course.
calories per serving
12 g Fat8 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
    < 1g
  • Fiber
    < 1g


  • Carbs
    < 1g
  • Protein
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp