Stuffed Portobello Mushrooms

These are great vegetarian substitutes for whatever your typical piece of meat might be for dinner.

I know, I know I can hear the meat lovers now, it’s not exactly a steak. But these are actually quite filling and full of great flavours. And if I lost you at “vegetarian substitute”, let me reassure you that bacon goes really nicely with this too.

This recipe is definitely flexible, so you can really be as creative as you want with your toppings.

Recipe serves 2


  • 2 large Portobello mushrooms
  • 1/2 yellow onion, diced
  • 1 clove of garlic, minced
  • 1/3 red pepper, diced
  • 1/4 cup sun dried tomatoes, chopped
  • 2 brown mushrooms, diced
  • 1 large handful of arugula, roughly chopped or torn
  • 1 piece of wholewheat bread, cut into 1-inch cubes
  • 2-3 tbsp. goat cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 2 Tbsp butter
  • Drizzle olive oil
  • Optional: bacon


Preheat your oven to 375°F.

If you can’t hack an entirely vegetarian meal, start this recipe off by frying off 4 pieces of bacon until crispy, and then set them aside.

Throw a good knob of butter and a drizzle of olive oil in a pan on medium heat with your diced onion and garlic until the onions begin to turn translucent, but not caramelizing.

Remove the stems from portobellos and chop up the stems Рno sense wasting them when you can include it in your topping! Add your sundried tomatoes, diced mushrooms and Portobello stems, and diced peppers to the onions and saut̩ for 5 minutes or so.

Add another tablespoon or so of butter to the pan and stir in your arugula leaves and cubed bread. Sauté it altogether until everything is completely cooked and nicely coated in the oil and butter.

Remove from the heat and stir in your grated Parmesan cheese. Chop up your bacon into small pieces and mix that in as well.

In the meantime, place the Portobello caps on a baking tray and drizzle lightly with olive oil. Bake in the oven for about 10 minutes while your finishing off your mixture. Pull the mushrooms out of the oven and pile your topping mixture equally on top of each one until they’re heaped with the delicious topping.

Crumble with however much goat cheese you like (so if you’re like me it’s literally mounds), and finish with a bit more freshly grated Parmesan cheese. Bake in your preheated oven for 20-25 minutes.

You can serve this with anything from a nice, side salad, or a side of pasta if you’re hungry. I made a side of simple quinoa, which is kind of like a healthier version of couscous.

It’s super easy to make, just allow yourself about 15 minutes to cook it, and then mix in olive oil, lemon, and some parsley.

Looking back over my first couple weeks of recipes (specifically Penne Carbonara… cookies… muffins…) I think this might be my healthiest recipe yet!

This entry was posted in Nice, Big Main Courses, Vegequarium. Bookmark the permalink.

One Response to Stuffed Portobello Mushrooms

  1. francey russell says:

    such a vegetarian

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