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Portabello Stuffed Mushrooms

Stuffed Portabello Mushrooms


Serves: 4

  • 4 portabello mushrooms, peeled – remove stalks and chop finely.
  • Splash of olive or sunflower oil
  • 2 teaspoons minced garlic
  • 2 tablespoons dried mixed herbs
  • 1 teaspoon dried chilli
  • 220 (8 oz) button or chestnut mushrooms, chopped
  • 2 white onions, finely chopped
  • 2 handfuls of dried breadcrumbs
  • 2 handfuls of chopped ham (optional)
  • 2 small handfuls of feta cheese or blue cheese
  • Salt and ground pepper


  1. Remove the stalks from the portabello mushrooms and chop finely.
  2. Put a splash of olive or sunflower oil into a frying pan and add the garlic, herbs and chilli. Heat through gently to flavour the oil.
  3. Add the chopped stalks, chopped button or chestnut mushrooms gently. Fry gently until mushrooms release liquid and onions are translucent, about 7 to 8 minutes. Then add the dried breadcrumbs.
  4. Oil an oven dish and place the two cleaned portabello’s with the stalk side facing up. Pack with the stuffing mixture. Cover with ham – if using – and sprinkle on the cheese. Season to taste remembering that both ham and cheese are salty.
  5. Bake for 15 to 20 minutes until browned on the top.
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