Stuffed Portobello Mushrooms

stuffed portobello mushroomsIngredients

  • 1 1/2 lb. Baby Portobellos the bigger the better (or button mushrooms)
  • 1 1/2 c. Fresh Whole Wheat Bread Crumbs
  • 3 T. Extra Virgin Olive Oil
  • 1 Medium Red Onion chopped
  • 1 Garlic Clove pressed
  • 3/4 t. Sea Salt
  • 2 T. Fresh Parsley chopped
  • 1/2 t. Basil


-Preheat oven to 375 F.
-Process  2 slices of whole wheat bread in a food processor.  You can use prepared bread crumbs, but whenever possible, I’d use fresh. This makes about 1 1/2 cups of bread crumbs.

-Remove stems from mushrooms and chop them right up.  Brush one of the tablespoons of oil around in a 13 X 9 pan.

-Heat the rest of the oil in a pan over medium high heat.

-Add garlic and onions and sauté for 7 minutes.

-Stir in salt, and then bread crumbs, basil, and parsley.

-Evenly distribute mixture to mushroom caps.  Bake for 30-45 minutes, depending on the size of your mushroom caps.  Keep an eye out that they don’t get too brown.  Serve with a fresh salad, and enjoy!