Baked Avocado and Mushroom Stuffed Portobello Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy portobello caps filled with a creamy avocado-mushroom mixture, baked until golden for a satisfying vegetarian keto meal. This mediterranean-inspired keto (vegetarian) ready in about 40 minutes pairs large, mashed avocado, finely chopped cremini mushrooms, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Place 4 cleaned portobello caps, gill-side up, on a parchment-lined baking sheet.
  2. Step 2: Heat 1 tbsp olive oil in a small skillet over medium heat, add 1 cup finely chopped cremini mushrooms and 1/2 tsp garlic powder, sautéing for 5 minutes until mushrooms are softened and golden.
  3. Step 3: Remove skillet from heat, stir in 1 mashed large avocado, 1/2 tsp dried oregano, 1/4 tsp kosher salt, and 1/8 tsp black pepper until well combined.
  4. Step 4: Spoon avocado-mushroom mixture evenly into each portobello cap, pressing gently to fill. Bake for 18-20 minutes until caps are tender and edges are slightly crisp.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Baked Avocado and Mushroom Stuffed Portobello Mushrooms take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Avocado and Mushroom Stuffed Portobello Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, mashed avocado from drying out.

Can I substitute ingredients in Baked Avocado and Mushroom Stuffed Portobello Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Avocado and Mushroom Stuffed Portobello Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Avocado and Mushroom Stuffed Portobello Mushrooms vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes