These big and meaty mushrooms are stuffed with a mixture of bread, onions, cheese and herbs. Serve them as a generous side dish or a savoury vegetarian entrée.

Yield: Serves 4.



  • 4 portobello mushrooms
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, crushed
  • 1/2 tsp oregano crumbled
  • 1 tbsp salted butter
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 4 cups fresh bread cubes
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 1 tsp freshly ground pepper
  • 1/2 tsp oregano, crumbled
  • 1/4 tsp salt
  • 2 large eggs
  • 2 tbsp milk (2%)
  • 2 tbsp grated Parmesan cheese


  1. Preheat oven to 350°F.
  2. Remove stems from mushrooms. Using a spoon, scoop gills out of mushrooms and discard.
  3. Combine olive oil, lemon juice, garlic and 1/2 tsp oregano; brush mixture over all sides of mushrooms.
  4. Melt butter in a frypan; sauté bell pepper and onion in butter until tender. Remove from heat.
  5. To prepare stuffing, combine bread, mozzarella cheese, parsley, pepper, oregano and salt in a bowl. Stir in onion mixture. Whisk together eggs and milk; pour over bread mixture and toss until thoroughly combined.
  6. Spoon stuffing mixture evenly into mushrooms. Sprinkle with Parmesan cheese. Bake until stuffing is lightly browned and mushrooms are tender, about 25 minutes.
Nutritional analysis per portobello cap:

316 calories, 14.6 g fat, 19.4 g protein, 28 g carbohydrate, 3.6 g fibre, 655 mg sodium