Baked Stuffed Portobello Caps

Portobello mushroom caps are stuffed with bell pepper, Italian parsley and fresh thyme and topped with Feta cheese.
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  • Prep10 min |
  • Total25 min |
  • Serves 6


    • 2 tablespoons olive oil
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon red pepper flakes
    • 6 portobello mushroom, about 4" in diameter
    • 1 teaspoon coarse salt
    • 1/2 cup red bell pepper, finely diced
    • 1 tablespoon italian parsley, finely diced
    • 1 teaspoon fresh thyme, finely chopped
    • 1/4 teaspoon freshly ground black pepper
    • arugula, leaves for garnish
    • 1/4 cup feta cheese


Combine oil and garlic in a small skillet. Cook over very low heat until soft and aromatic, not browned. Add red pepper flakes and remove from heat.

Hold mushroom upright and tap to dislodge dirt. Clean with a soft brush. Gently cut the stem flush with the cap, reserving the stem. Paint the caps sparingly with about 1/2 the oil mixture outside then inside. Set gill-side up on a baking sheet. Sprinkle with 1/2 tsp. of the salt.

With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl. Stir in diced red pepper, parsley and thyme. Add remaining oil mixture and remaining 1/2 tsp. salt and pepper. Let stand until somewhat juicy, about 1 hour, tossing occasionally.

Set rack in upper third of oven and preheat to 450 degrees. Divide the stuffing among the caps, spreading evenly. Bake until tender throughout, 10 to 15 minutes. Transfer to a warm platter, top with the Feta and garnish with arugula. Serve hot
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