For the new kid in the kitchen…

Posts tagged “easy stuffed portabella mushrooms

Stuffed Shrooms

Stuffed Potabella Mushrooms

Simple but vital life lesson: The best way to make something that’s already delicious even better, is to stuff it with even more tasty ingredients and then cover it in olive oil. Case-in-point – Stuffed Portabella Mushrooms. Make these as an appetizer, serve them as a side dish, or serve them as a main course… JUST MAKE THEM.

If you’re looking for an easy, healthy, and quick vegetarian main dish, then this recipe is perfect for you. There are a number of food myths circulating that mushrooms have little nutritional value, but my friends that is just not true.

Because mushrooms have such a high water-content percentage, they are also quite low in calories, racking up just about 100 cal./oz. Additionally, portabello mushrooms are loaded with potassium, a vitamin great for lowering high blood pressure and preventing stroke. One medium mushroom has even more potassium than a whole banana! If you’re not convinced yet, then it might help to know that mushrooms are also loaded with a powerful antioxidant called Selenium, which may help reduce youre likelihood of getting cancer.

That’s more than enough nutritional info for now, let’s keep the Novice Noms mission in mind. The most important fact about mushrooms is that they can be delicious! This recipe takes a little more prep work than some of my previous posts, but I think you guys are up for the challenge.


  • 2 Large portabella mushrooms
  • 1 cup diced onion (do you remember my lesson on chopping them?)
  • 2 cloves diced Garlic
  • 3/4 cup chopped mushrooms
  • 2 tbsp cream cheese
  • 1/2 cup bread crumbs (or bread matzo crumbs if you’re like me this week)
  • 1/2 cup spinach
  • Enough olive oil to coat the bottom of your shrooms

Lets get cooking

  1. Preheat oven to 375 degrees
  2. Take the stems off your mushrooms and clean out the gills with a spoon (instructional video here).
  3. In a frying pan cook down your onions, garlic,  mushrooms and spinach. Be sure to add the spinach for only the last few minutes, as it cooks down very quickly.
  4. Add your cream cheese and bread crumbs to the pan and mix it in until fully combined.
  5. Dispense your mixture into your portabella tops and place them on a baking tray
  6. Toss them in your oven for about 20 minutes (or until the mushrooms are completely cooked).

I hope you enjoy this recipe as much as I do. I recommend serving this dish up with some sweet potatoes and salad for an easy and irresistibly healthy meal.

Until next time, Enjoy!