Stuffed Portobello Mushrooms


– 4 large portobello mushrooms, stems removed and gills scraped out
– 2 tablespoons olive oil
– 1/4 cup diced onion
– 1 clove garlic, minced
– 3/4 cup cooked quinoa or rice of choice (optional)
– 1/2 cup diced tomatoes
– 1/3 cup crumbled feta cheese
– 2 tablespoons chopped fresh parsley or basil leaves, plus extra for garnish


1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Place the portobello mushroom caps on the baking sheet, gill side up. Brush the tops of the mushrooms with olive oil. Bake for 10 minutes until just tender.

3. Heat remaining olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.

4. Add quinoa or rice to pan if using, stirring to combine with onions and garlic. Cook for an additional 3-4 minutes until heated through then stir in tomatoes, feta cheese, parsley or basil leaves and season with salt and pepper as desired .

5 Divide filling among each mushroom cap then return to oven for another 8-10 minutes until heated through and cheese is melted on top .

6. Garnish with extra parsley or basil leaves and serve warm. Enjoy!

“A masterpiece. The Fantastic Fungi Community Cookbook is, by far, the best culinary guide to cooking and pairing mushrooms. . . . This book makes me so hungry, I want to eat it.”
—Paul Stamets, mycologist