Stuffed portobello mushrooms

Stuffed portobello mushrooms

Love Your Lunches
4 Lunch portions
Bec Dickinson

Portobello mushrooms have a strong, earthy flavour and will fill your kitchen with a tantilising aroma, making these hard to save for the next day.


Quantity Ingredient
4 large portobello mushrooms
4 tablespoons olive oil
30g butter
2 sprigs of rosemary
1 large red onion, cut into fine wedges
2 garlic cloves, minced
100g sun-dried tomatoes in oil, drained and halved, plus 2 tablespoons of the oil
65g sourdough bread, blitzed into breadcrumbs
1 tablespoon pine nuts
1 tablespoon dried oregano
120g mozzarella, cut into small pieces
50g cheddar, grated
freshly ground black pepper

To serve

Quantity Ingredient
salad leaves
balsamic dressing, (optional)


  1. Preheat the oven to 180°C. Line a baking tray with baking parchment. Remove and reserve the stalks from the mushrooms and place the mushrooms on the tray. Drizzle 2 tablespoons of the oil over the mushrooms, place one-quarter of the butter on top of each, sprinkle over the rosemary leaves and season. Roast for 10 minutes. Remove from the oven and allow to cool.
  2. Heat the remaining olive oil in a saucepan over a medium heat. Add the onion and sauté for 5 minutes, then add the garlic, mushroom stalks, sun-dried tomatoes and oil, and cook until soft.
  3. Add the breadcrumbs, pine nuts and oregano. Increase the heat to high and cook until golden and crispy. Season.
  4. Preheat the grill to 200°C. Toss the mozzarella and Cheddar into the breadcrumb mixture and spoon in the mushroom cups. Grill until golden brown on top.
  5. Once cooled, pack the mushrooms into a lunch box and store in the fridge. To serve, heat in a microwave until warmed through. Serve with the salad leaves and balsamic dressing.


  • Vegetarian
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