Herb-Stuffed Portobello Mushrooms

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Mushrooms filled with a savory mix of breadcrumbs, cheese, and herbs, baked to perfection for an elegant appetizer. This American-inspired quick recipe (vegan option), ready in about 45 minutes, pairs portobello mushrooms, breadcrumbs, cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 8, 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: 25 min Serves 8 American cuisine 110 cal/serving

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Ingredients

8 large portobello mushrooms
1/2 cup breadcrumbs
1/2 cup grated cheddar cheese
2 cloves minced garlic
2 tbsp olive oil
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). Remove stems from portobello mushrooms and gently clean the caps. Place on a baking sheet lined with parchment paper.
Step 2: In a bowl, combine 1/2 cup breadcrumbs, 1/2 cup grated cheddar, 2 minced garlic cloves, 1/4 cup chopped parsley, 1 tsp oregano, 1/2 tsp salt, and 1/2 tsp pepper. Mix until well combined.
Step 3: Spoon the stuffing into each mushroom cap, pressing gently to fill. Brush the tops with 2 tbsp olive oil. Bake for 20-25 minutes until mushrooms are golden and the stuffing is crisp. Let cool slightly before serving.