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Stuffed Portobello Mushrooms

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 Mushrooms

Whether you serve it as a steak side or enjoy it as a vegetarian main, these Stuffed Portobello Mushrooms are a savory experience. This dish is brimming with luscious flavor, topped with a crunchy exterior of golden panko crumbs and juicy halved tomatoes with a layer of melted cheese. 


6 Portobello mushroom caps 
1 tbsp olive oil 
Salt and pepper 
¾ cup soft herbed spreadable cheese 
2 tbsp melted butter 
¼ cup panko 
¼ cup parsley, finely chopped 
12 cherry tomatoes, sliced in half 


  • Select the Convection mode and set the temperature to 375°F. Press Start/Set to preheat the oven. 
  • Clean the mushroom caps, remove the stem and place caps on a wire rack on top of the metal tray facing up. Drizzle with olive oil and salt and pepper. Evenly divide the cheese between the caps. 
  • In a small bowl, combine melted butter, bread crumbs and parsley. Sprinkle on top of the cheese. Place a few halved tomatoes on top. 
  • Place on the lower level of the oven and bake for 15 minutes or until the bread crumbs are