Stuffed Portobello Mushrooms

Today I present to you a fairly simple and filling recipe: The Stuffed Portobello Mushroom. I had never made one before a few months ago, but then I started trying out different ingredients and recipes. I cam up with this one and I really hope you enjoy, it has become a staple dinner at our house!

Let’s Get Started


  • 1 can of organic pinto beans
  • 3 cloves of garlic
  • 1 zuchini
  • 1/2 cup of fresh basil
  • 1/2 cup of parsley
  • 2 portobello mushrooms
  • 1 tablespoon of fresh rosemary
  • 1 tablespooon of fresh sage
  • 1/4 cup of Nutritional Yeast
  • 1 teaspoon of olive oil
  • 1/2 teaspoon of fennel seed
  • salt and pepper to taste


  1. To start off preheat your oven to 400 degrees F (205 degrees C).
  2. Place your portobello mushrooms (drizzled with olive oil) in the oven for 10 minutes while you prepare your filling.
  3. In a food processor blend your pinto beans (rinsed and drained), your herbs, garlic and seasonings until it is all incorporated.
  4. Chop your zucchini into halved slices and fold it into the mixture. Remove the mushrooms from the oven and spoon in the mixture into each one.
  5. Once they are filled, sprinkle some Nutritional Yeast over the top and place them back into the 450 degree F(2015 degree C) oven for 20 minutes or until golden brown.
  6. Take mushrooms out of the oven and enjoy!

Hope you enjoy this savory and quick dish!

Happy Cooking


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