Stuffed Portobello Mushrooms

• 4 large portobello mushrooms
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/4 cup grated Parmesan cheese (omit for dairy-free)
• 1 clove garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp olive oil
• Salt to taste
• Black pepper to taste
• 1 tbsp lemon juice
• Optional: 1/4 cup crumbled feta cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Gently clean the mushrooms and remove the stems.
3. 3 In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, thyme, olive oil, salt, and pepper.
4. 4 Stuff the mixture into each mushroom cap and place on a baking sheet.
5. 5 For extra flavor, sprinkle feta cheese on top (if using).
6. 6 Bake for 20 minutes or until mushrooms are tender and filling is golden.
7. 7 Drizzle with lemon juice before serving.

Nutrition

Tips

• For a dairy-free option, skip the Parmesan and feta or use a dairy-free alternative.
• These mushrooms make a great appetizer or a hearty side dish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Serving Suggestions

• Pair with a fresh green salad for a light meal.
• Serve alongside grilled chicken or steak for a hearty dinner.

FAQ