Tested till perfect Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2005

Recipe3 out of 5 based on 14 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4large portobellini mushroomportobellini mushrooms
  • 2 tbsp 2tbspvegetable oil
  • 1 cup 1cupshredded Gouda cheese or Gruy√®re cheese
  • 1/2 cup 1/2cupfresh bread crumbs
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1/4 cup 1/4cuptoasted almondalmonds, chopped
  • 1/4 cup 1/4cupdrained oil-packed sun-dried tomatoes, chopped
  • 2 tbsp 2tbspminced fresh chivefresh chives or green onions
  • 1/4 tsp 1/4tsppepper
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Remove stems from mushrooms and reserve for another use, such as stock. Brush mushrooms all over with oil.

In bowl, combine Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives and pepper; set aside.

Place mushrooms, gill side down, on greased grill over medium-high heat; close lid and grill just until juices start to release, about 4 minutes.

Turn mushrooms and spoon cheese filling evenly over gills. Close lid and grill until cheese is melted and mushrooms are tender, about 4 minutes.

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Nutritional Information Per serving: about

cal 254 pro 11g total fat 20g sat. fat 6g
carb 10g fibre 2g chol 33mg sodium 291mg

% RDI:

calcium 22 iron 10 vit A 8 vit C 20
folate 13
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