Vegetable Stuffed Baked Portobello Mushrooms


I love this recipe beyond words, simply because it makes a veggie-based diet worth it. Using Portobello mushrooms as the base, I stuff them with an assortment of cooked veggies and then bake them in the oven to perfection. Just make it and see for yourself!

Veggie Stuffed Portobello Mushrooms

by Aylin @ GlowKitchen

Cook Time: 30 minutes

Keywords: mushrooms veggies


  • 1 medium yellow onion
  • 1/2 red bell pepper
  • 8 Brussels sprouts
  • 4 crimini mushrooms
  • 2 scallions
  • 1 long green pepper
  • 1 spring onion
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons grated parmesan cheese
  • 1 large tomato
  • 3 tablespoons of soy sauce
  • Salt, pepper and paprika and cumin to taste
  • 4 Portobello mushrooms


Mince the onions, small mushrooms, green pepper, Brussels sprouts, red bell pepper, scallions and spring onion into small pieces and sauté them with the soy sauce, salt, pepper, paprika and cumin in a pan with olive oil until they become translucent and soft. Mince the tomato and add it to the mix, stir, and cook for another 2 minutes. Turn off the head and add crumbled feta cheese. Stir.



Brush olive oil on the bottoms of the Portobello mushrooms, which have been stemmed. Place them on a baking sheet and stuff each with the veggie mix. Place a sliced tomato on the top of each stuffed mushroom. Drizzle olive oil on their tops and place them in the oven for about 30 minutes at 375 degrees Fahrenheit.


Bon Appetit!

xo Aylin



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