How to Stuff Portobello Mushrooms

by Joelle Dedalus ; Updated September 28, 2017

Stuff a portobello mushroom for a healthy, satisfying entree.

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Items you will need

  • Colander
  • Paper towel
  • Knife
  • Spoon
  • 1 small onion
  • 1/8 cup celery
  • 3 tbsp. butter
  • Parsley
  • Bread crumbs
  • Garlic

The large size of portobello mushrooms make them ideal for stuffing. Some caps of the mushroom can grow up to 6 inches wide. Stuff these delectable fungi with tasty fillings for simply, healthy and vegetarian meals.

Step 1

Select mushrooms that are large and firm. For stuffing purposes, the mushroom should not be shriveled or dry. A slippery texture denotes decomposition and should be avoided; an earthy smell is normal.

Step 2

Wash the mushrooms by placing them in a colander and running cool water over them for a few seconds. The rinsing process should be brief so the mushrooms do not absorb too much water. Use a paper towel to remove any excess dirt and to pat the mushrooms dry.

Step 3

Slice the stems away with a sharp knife. You can set the stems aside and use them in the stuffing if you choose.

Step 4

Remove the gills of the mushroom using a small spoon. Set the caps aside.

Step 5

Prepare the stuffing according to taste. For example, chop a small onion, 1/8 cup celery, and 1 clove minced garlic. Combine with melted butter, seasoned breadcrumbs (about 1/2 cup) and parsley for a flavorful filling.

Step 6

Stuff the caps with the mixture. The mushrooms should be full and firmly packed, but work gently so the caps do not break.

Step 7

Melt butter and coat a cookie sheet that has sides. Arrange the stuffed caps in the thin layer of butter and cover with foil.

Step 8

Bake the stuffed mushrooms for 15 minutes at 350 F. Remove the foil and continue baking until the caps are lightly browned. Serve while hot.

Photo Credits

  • Brand X Pictures/Brand X Pictures/Getty Images

About the Author

Joelle Dedalus began writing professionally for websites such as in 2009. She received her B.A. in English education at Iowa State University and is currently a M.F.A. candidate in creative nonfiction writing at Emerson College in Boston, where she is developing a manuscript on literary travel. Her areas of expertise include travel and literature, the outdoors and the arts.