Stuffed Portobello Mushrooms with Cheesy Breadcrumb Filling
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large portobello mushroom caps stuffed with sautéed onion, sun-dried tomato, herbs, and breadcrumbs, then topped with melted fontina and parmesan cheese. It's a hearty, satisfying vegetarian entrée that feels restaurant-quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6-7 large portobello mushrooms, (stalks removed)
- 2 Tbsp extra virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1 medium sweet onion, (diced (about 1½-2 cups))
- ½ cup sun dried tomatoes, (chopped + 2 Tbsp sun-dried tomato oil)
- 2 large garlic cloves, (finely chopped)
- ¼ tsp crushed red pepper flakes ()
- ½ cup panko breadcrumbs ()
- ½ cup Parmesan, (freshly grated)
- ¼ cup loosely packed basil, (thinly sliced)
- 2 Tbsp fresh tarragon, (finely chopped)
- 4 oz fontina cheese, (thinly sliced or shredded)
- Chives ()
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1058mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 909mg
- Calcium
- 343mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1058MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.