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Stuffed Baby Portobellos
  1. Preheat oven to 375 F.
  2. Process about 2 slices of whole wheat bread in a food processor. You can use prepared breadcrumbs, but whenever possible, use fresh. This makes about 1 1/2 cups of breadcrumbs. It's also a great way to use up the heels of your loaves. Set aside.
  3. Remove stems from mushrooms and chop them up.
  4. Brush one of the tablespoons of oil around in a 13x9 inch pan. Heat the rest of the oil in a pan over medium high heat. Add garlic and onions and sauté for 7 minutes.
  5. Stir in salt, and then breadcrumbs, basil, and parsley. Evenly distribute mixture on to mushroom caps.
  6. Bake for 30-45 minutes, depending on the size of your mushroom caps. Keep an eye out that they don't get too brown. Serve with a fresh salad, and enjoy!
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