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Italian stuffed mushrooms


  • Preheat oven to 180°C fan forced (200°C normal).
  • Peel the Portobello mushrooms and remove and dice the stalks. Then place the mushrooms in a large baking tray, in one layer.
  • Heat a little oil and the butter in a heavy-bottomed pan and gently sauté the onion, garlic, button mushrooms and diced Portobello mushroom stalks, regularly stirring.
  • Add the wine and reduce until it has almost disappeared.
  • Then combine 100 gm parmesan and the breadcrumbs with 3 tbsp chopped parsley, the cream, egg, quite a bit of ground pepper and the sautéed mushrooms.
  • Spray the Portobello mushrooms with oil and fill with the stuffing. Then cook in the oven for about 10 mins until the mushrooms are very tender and the filling is golden.
  • Sprinkle a little extra parmesan and the remaining parsley over the mushrooms and serve with a simple salad on the side as a light lunch or as is as an entree or accompaniment.


  • 8 large even-sized Portobello mushrooms
  • olive oil
  • a knob of butter
  • ½ large onion, finely chopped
  • 1 large garlic clove, crushed
  • 8-10 button mushrooms, finely diced
  • a good slurp of dry white wine
  • 100+ gm freshly grated parmesan
  • 50 gm packet breadcrumbs
  • 4 tbsp chopped fresh parsley
  • 3 tbsp thickened cream
  • 1 egg
  • freshly ground pepper
  • olive oil spray
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm