Foodie Friday: Easy Stuffed Portobello Mushrooms


I’m a bit of a carnivore but meat can be expensive and sometimes I honestly don’t feel like waiting for it to defrost or to marinate. Also, sometimes I enjoy eating vegetarian. But I still need protein. One of my go to protiens, besides eggs or beans or nuts, is giant portobello mushrooms. I have a Hobbit’s love of mushrooms and this recipe is a go to.


  • Large Portobello Mushroom Caps
  • 1 C. Shredded Cheese (I prefer colby-jack or cheddar)
  • 1 Tbs. Mrs. Dash Original
  • Cooking Spray (I prefer canola oil)


  1. Wash and dry mushroom caps and remove the stems. Pre-heat oven to 350 degrees (Farenheight). On a cookie sheet bake mushroom caps for 10 minutes, this helps remove excess moisture and can be used when making smaller mushrooms also.
  2. While the mushrooms are in the oven, dice the mushroom stems and mix with the cheese and seasoning mix. Set aside for later
  3. Once the mushrooms are out of the oven spray the inside of the cap with cooking spray and place cap down on a skillet on medium heat. Cook for three minutes.
  4. Spray the top of the mushroom cap and flip. Fill inside of mushroom with cheese mix. Cover and cook for four minutes.
  5. Garnish with chives if desired. Enjoy!

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