Stuffed Mushrooms

By Kevin • All, Starters, Vegetarian • 5 Oct 2014

Stuffed Mushrooms

These giant stuffed mushrooms make a great meal for two or starter for four. The deep flavour of the sun-dried tomatoes is countered by the celery and tarragon, while the cheeses bring a pizza-like quality. Now that I think of it, you could add some cooked and crumbled Italian sausage to the stuffing to make them even more like pizzas. Perfect!

Time: 40 minutes

Serves: 4


4 large portobello mushrooms
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
4 shallots – small dice
1 stalk celery – small dice
½ cup oil-packed sun-dried tomatoes – chopped
1 clove garlic – finely chopped or grated
2 teaspoons tarragon – finely chopped
½ cup coarsely-grated – parmesan cheese
½ coarsely-grated part-skim mozzarella cheese


Preheat oven to 350F.

Place mushrooms stem side up on a parchment-lined baking sheet and bake for 15 minutes.

While the mushrooms are cooking, place a sauté pan on medium heat. Add the shallots, celery and tomatoes along with half of the salt and pepper, stirring occasionally for five minutes.

Let the mixture cool for five minutes then, stir in the tarragon and parmesan.

Remove the mushrooms from the oven and discard any liquid accumulated in them. Sprinkle the mushrooms with the remaining salt and pepper.

Fill the mushrooms with the sautéed mixture, top with the mozzarella and return to the over for ten minutes or until the mozzarella is melted.

Serve immediately.

Get the PDF and nutrition info

One Response

  1. darlene bailey

    awesome stuffed mushrooms

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