Vegetarian Stuffed Mushrooms

Photo: Anna Williams


  • 4 large portobello mushroom caps
  • 2 teaspoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups chopped tomato
  • 1/3 cup chopped kalamata olives
  • 1 cup fresh whole-grain breadcrumbs
  • 1/2 cup (4 ounces) shredded fontina cheese
  • 1/4 cup chopped fresh chives


1. Preheat oven to 400°.

2. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.

3. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.

4. Divide tomato mixture evenly (about 1/2 cup per mushroom) among portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.

  • Prep Time:
  • Cook Time:

  • For a wine pairing, try a big, lusty zinfandel for the deep flavors and cheesy richness of this vegetarian dish. Try Woodbridge Select Vineyard Series Fish Net Creek Old Vine Zinfandel, $11.
  • Yield: Makes 4 servings (serving size: 1 mushroom)

Nutritional Information

Calories per serving: 189
Fat per serving: 11g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 8g
Carbohydrate per serving: 16g
Fiber per serving: 3g
Cholesterol per serving: 16mg
Iron per serving: 2mg
Sodium per serving: 457mg
Calcium per serving: 111mg

Good to Know

Mushrooms are rich protein, potassium, and folate. See Health's stuffed tomato recipe for another tasty alternative.

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