Portobello mushrooms have a thick and meaty texture, which makes them a great base for a vegetarian entrée. These cheese-stuffed mushroom caps would also work well as a side dish with a small portion of meat or fish.

Yield: Serves 4.



  • ​4 tsp fine dry bread crumbs
  • 4 tsp freshly grated Parmesan cheese
  • 2 tsp chopped fresh parsley
  • 4 portobello mushrooms
  • 4 tsp canola oil, divided
  • 1/3 cup finely chopped shallots
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 2/3 cup cream cheese, softened
  • 2 tbsp fine dry bread crumbs
  • 2 tsp chopped fresh parsley
  • Pinch salt
  • Pinch freshly ground pepper


  1. Preheat oven to 400°F.
  2. To prepare bread crumb topping, combine 4 tsp bread crumbs, Parmesan cheese and 2 tsp parsley; set aside.
  3. Remove stems from mushrooms; discard stems. Using a spoon, scoop gills out of mushrooms; discard gills. Rub mushrooms with 2 tsp oil.
  4. Place mushrooms, cap side down, in a parchment paper-lined rimmed baking sheet.
  5. Bake, uncovered, for 10 minutes.
  6. Remove mushrooms from pan and place, cap side up, on a rack in a tray; cool and let drain.
  7. Meanwhile, heat remaining 2 tsp oil in a medium non-stick frypan over medium heat. Add shallots and garlic; sauté for 1 minute.
  8. Add wine and cook, stirring, until wine is reduced by half. Add cream and stir to combine. Bring to a boil. Remove from heat.
  9. Combine cream mixture, cream cheese, 2 tbsp bread crumbs, 2 tsp parsley, salt and pepper in a bowl until blended.
  10. Spoon cream cheese mixture into mushrooms, dividing equally. Sprinkle with bread crumb topping.
  11. Place mushrooms in a parchment paper-lined rimmed baking sheet.
  12. Bake until filling is heated through and bread crumb topping is lightly browned, about 10 - 12 minutes
Nutritional analysis per serving:

359 calories, 29.8 g fat, 6.4 g protein, 14.3 g carbohydrate, 2 g fibre, 287 mg sodium