Stuffed Portobello Mushrooms


  • 4 medium portobello mushroom caps
  • 1 tablespoon Italian dressing
  • 3 medium plum tomatoes, seeded and chopped
  • 2 tablespoons fresh basil leaves, chopped
  • 2 garlic cloves, chopped or pressed
  • 3 oz. shredded Italian blend cheese
  • 2 tablespoons seasoned dry bread crumbs



  1. Preheat oven to 425 degrees. Brush outside of caps with dressing. Place mushroom, gill side up, in deep dish.
  2. Place tomatoes and basil in bowl. Add garlic, cheese, and bread crumbs. Mix gently.
  3. Scoop mixture evenly into mushroom caps. Bake 16-18 minutes until mushrooms are tender.

(recipe adapted from pampered chef)

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