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is: Stuffed Portobello Mushroomsffed Avocado with Chicken Salad Recipe

is: 25 minutes. minutes Cook
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The art of cooking often involves the creative transformation of ordinary ingredients into extraordinary dishes. Stuffed Portobello Mushrooms epitomize this culinary magic. These delectable fungi have a rich history dating back centuries and have become a staple in modern gourmet cuisine. In this article, we’ll explore the origins of this dish and provide you with a detailed guide to prepare Stuffed Portobello Mushrooms to perfection.

Historical Context:

The Portobello mushroom, originally known as Agaricus bisporus, is a mature, oversized version of the common white mushroom. Its name, Portobello, is believed to have been coined in the 1980s, named after the Italian city of Portobello. These mushrooms gained popularity in the United States during the 1980s and have since become a beloved ingredient in both vegetarian and non-vegetarian dishes.


1. Preheat Your Oven:

  • Begin by preheating your oven to 375°F (190°C). This will ensure that it’s ready to bake your stuffed mushrooms to perfection.

2. Clean the Mushrooms:

  • Gently clean the Portobello mushrooms with a damp paper towel to remove any dirt. Avoid using water, as mushrooms tend to absorb it, which can affect their texture.

3. Remove Stems and Gills:

  • Carefully twist off the stems of the mushrooms and scrape out the dark gills using a spoon. This step helps create space for the delicious stuffing.

4. Prepare the Filling:

  • In a large skillet over medium heat, warm the olive oil. Add the finely chopped onion and minced garlic. Sauté until they become soft and fragrant, usually for about 3-4 minutes.

5. Toast the Pine Nuts:

  • While the onions and garlic are cooking, toast the pine nuts in a dry skillet over medium-low heat. Keep an eye on them and stir frequently to prevent burning. Toast them until they turn golden brown and release a nutty aroma.

6. Create the Filling Mixture:

  • In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, sun-dried tomatoes, toasted pine nuts, salt, pepper, and red pepper flakes (if you desire a bit of heat). Mix everything together until it forms a cohesive filling.

7. Stuff the Mushrooms:

  • Place the cleaned Portobello mushrooms on a baking sheet lined with aluminum foil. Drizzle a little olive oil over each mushroom cap and season with salt and pepper. Then, spoon the prepared filling generously into each mushroom cap, pressing it down gently to ensure it stays in place.

8. Bake to Perfection:

  • Sprinkle a bit of shredded mozzarella cheese on top of each stuffed mushroom for that extra layer of indulgence. Pop the baking sheet into the preheated oven and bake for approximately 20-25 minutes or until the mushrooms are tender, and the cheese is golden and bubbling.

9. Serve and Enjoy:

  • Remove your stuffed Portobello mushrooms from the oven, and let them cool slightly. Garnish with additional fresh parsley if desired. Serve them as a savory appetizer or a delightful side dish, and watch your guests savor each bite.

10. Savor the Culinary Delight: – Dive into the savory goodness of these Stuffed Portobello Mushrooms. The earthy flavor of the mushrooms harmonizes with the rich and flavorful stuffing, creating a culinary masterpiece that will delight your taste buds and leave you craving more.

prep time
me is: 25 minutes.nutes
cooking time
is: 25 minutes. minutes
4 servings. 4 servings
total time
is: 50 minutes. minutes


  • Baking sheet

  • Large skillet

  • Mixing bowls

  • Sharp knife

  • Cutting board

  • Spoon

  • Aluminum foile and cutting board

  • Mixing bowl

  • Spoon

  • Fork

  • Citrus juicer

  • Small whisk


  • 4 ripe avocados

  • 2 cups cooked chicken breast, diced

  • 1/2 cup red bell

  • 4 large Portobello mushrooms

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/2 cup breadcrumbs

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup chopped fresh parsley

  • 1/4 cup chopped sun-dried tomatoes (packed in oil)

  • 1/4 cup pine nuts, toasted

  • Salt and pepper to taste

  • 1/4 teaspoon red pepper flakes (optional)

  • 1/4 cup shredded mozzarella cheese (for topping)pepper, finely diced

  • 1/2 cup celery, finely chopped

  • 1/4 cup red onion, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/3 cup mayonnaise

  • 2 tablespoons Greek yogurt

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste


Preheat oven to 375°F.
Clean mushrooms; remove stems and gills.
Prepare filling; stuff mushrooms.
Bake 20-25 minutes.
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