Stuffed Portobello Mushrooms

Mushrooms are interesting things. If you like them, you like them. If you hate them..well, nothing usually works to convince you to like them. While locally, we come across the standard button mushrooms or in rare instances, the oyster ones (and that too, dried ones), it really breaks my heart when I look at the beautiful varieties I come across in my travels.

A couple of years back, I made a trip to the Borough market in London. As anyone who would have visited this market would know, this place is a haven for anything remotely connected to food. I could have spent hours in here. There were cheeses and preserves and baked goods and poultry…You name it and it was there. This is my number one on the list of global markets that I would recommend anyone to visit. But coming back to mushrooms, there was a particular store there that caught my eye. There were at least 10 – 15 mushroom varieties available there and it was like being in candy land. He had beautiful varieties of Button, Portobello, Enoki, Chestnut, Fresh Oysters and a few other mushrooms that my memory skips me at the moment. I had the best time in the market.

I have been craving to cook with Portobello, Porcini, Morels, Enoki and a few other varieties for quite a while now so a couple of months back, I spotted some Portobello mushrooms in a food store here. While they weren’t exactly top grade and were very small in size but just having them there was enough for me. I had seen a beautiful Stuffed Portobello mushroom recipe in a TV show a few years back and decided to recreate it with a few changes.

Here’s my version of Stuffed Portobello Mushrooms


Stuffed Portobello Mushrooms




Portobello mushrooms [if unavailable, button mushrooms work just well] – 4

Grated cheese (Parmesan, Gruyere or Gouda) – a few tablespoons for the topping


For the filling:


Fresh breadcrumbs – ½ cup

Finely chopped spinach – ½ cup

Grated cheese (mozzarella/ gruyere/gouda or even processed works) – ½ cup

Salt to taste

Freshly ground black pepper


For the tomato sauce


Finely chopped Garlic – 3-4

Finely chopped tomatoes – 1 cup

Olive oil – 3 tablespoons

Finely chopped Fresh Basil leaves – 1 tablespoon

Salt to taste

Freshly ground black pepper

Tomato ketchup – 1 tablespoon



The Mushrooms

  • Destalk the mushrooms and clean the caps.
  • Leave them aside.


The Filling

  • Mix all the ingredients well together and season as you like with salt and pepper.


The sauce:

  • Heat the oil in a pan.
  • Add the garlic and fry till a bit burnt. You want the burnt flavour to shine here.
  • Add the tomatoes and sauté till mushy.
  • Add the tomato sauce and a bit of water as required (but not much). You want a thick sauce.
  • Add in the fresh herbs, salt and black pepper to season.


The Final cooking:

  • Stuff the mushroom caps with the filling made.


  • Spoon a little of the tomato sauce made on top of the stuffed cap.
  • Sprinkle a little cheese of your choice on top of that.
  • Place the mushrooms in a baking tray and drizzle with a bit of oil.
  • Grill in a pre-heated oven at 150 degrees C for about 10 minutes.
  • Serve hot.




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