Stuffed Portobello Mushrooms

Serving 4 people

45 min


  • feta cheese 4 ounces feta cheese
  • fresh parsley 1 tablespoon fresh chopped parsley
  • garlic clove 1 large garlic clove, finely chopped
  • lemon juice 1 tablespoon lemon juice
  • olive oil 3 tablespoons olive oil
  • parmesan cheese 2 Tablespoons parmesan cheese
  • portobello mushrooms 4 large Portobello mushrooms
  • roasted red pepper 1 roasted red pepper, diced
  • salt and pepper Salt and pepper, to taste
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How to make it

  1. Place the clean mushrooms on a foil-lined rimmed baking sheet.
  2. Whisk together the olive oil, lemon juice, and garlic.
  3. Brush mushroom caps inside and out with the olive oil mixture. Sprinkle each cap with salt and pepper.
  4. Preheat the broiler. With the oven rack on the second to the top level, broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown.
  5. Remove from the oven.
  6. Preheat the oven to 350F. Fill the caps with the roasted tomatoes, roasted red peppers and sprinkle some feta cheese, parmesan cheese and parsley.
  7. Bake for 12 minutes or until hot and the cheese has softened.