Stuffed Portobello Mushroom

Stuffed Portobello Mushroom

Prep time: 5 minutes
Cook time: 25 minutes hours
Total Time: 30 minutes

4 Portobello mushrooms, cleaned, stems removed
tbs cup olive oil
1 bell pepper,yellow, finely diced
1 bell pepper, red, finely diced
2 green onions, finely sliced
3 celery ribs, finely diced
1/2 cup bread crumbs (use panko if you can)
1/2 feta cheese crumbled
4 tablespoons Worcestershire sauce


1. Preheat oven to 350 degrees.
2. Heat olive oil in a skillet then sweat celery and onions until they become translucent, about 3 minutes.
3. Add peppers and continue to sweat until peppers are slightly softened, about 5 minutes.
4. Brown bread crumbs in the skillet with vegetables, about 5 minutes.
5. Add feta and Worcestershire sauce and continue to mix until feta softens and all ingredients are mixed.
6. Remove and discard the stems from the Portobello mushrooms and place in a baking dish.
7. Place a large spoonful of the mixture on top of each mushroom. Place in oven and bake for 20 minutes.
8. Enjoy.

I served this with a side of quinoa seasoned with garlic using a basic recipe of 2 parts water to 1 part grain. My three year old loved the whole meal especially the giant mushrooms. It also held up the next day for lunch which I served cold.