Veggie Stuffed Portabella Mushrooms

READY IN: 50mins
Recipe by Yeah917

Very healthy, low-fat recipe with a lot of vegetable taste. You can put pasta sauce on top or put mushrooms in burger buns.

Top Review by El Bee

Made this tonight in a kitchenette in a hotel--so without proper equipment and not all the right ingredients. My coworker and I really enjoyed the dish. The mushroom caps had a great flavor and the filling (zucchini instead of red pepper, italian bread toasted instead of pita & shaved parmesan the only cheese). The filling had a chunkier consistency than it would have had with a food processor, the right knife, etc. I look forward to making this again (and again and again) in my own kitchen!

Ingredients Nutrition


  1. Scoop out insides of portabella mushrooms and place insides into food processor.
  2. Rub 1 tsp of olive oil on top of portabella mushroom caps and sprinkle with salt, place caps upside down into baking dish.
  3. Add 16 oz of mushrooms to food processor and blend with portabella mushroom insides until paste forms, set aside.
  4. Chop red pepper and onion into small cubes and sauté on medium heat *use 1 tsp of olive oil.
  5. Add mushroom paste to pepper and onion. sauté for about 15 minutes *stir occasionally.
  6. Toast pita bread until crispy, crumble into medium bowl.
  7. Add 1 cup cheese and eggs to bowl, mix well.
  8. Add mixture to mushroom, pepper, and onion. Stir until evenly blended.
  9. Spoon mixture into portabella mushroom caps, cover all caps with remaining cheese.
  10. Bake at 350F for 20 minutes.
  11. Serve warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a