Sides, Vegetarian

Baked Stuffed Portabella Mushrooms


  • 1/2 pounds multigrain or sourdough bread, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, sliced
  • 8 ounces mushrooms, sliced
  • 1/2 ounces shiitake mushrooms, sliced
  • 1/4 cup pecan pieces
  • 2 teaspoons poultry seasoning
  • 1/2 cup minced parsley
  • 1 cup veg broth
  • freshly ground black pepper
  • 6 portobello mushrooms, stems removed
  • 2 teaspoons olive oil
  • 1 cup white wine
  • 2 tablespoons lemon juice


Place the bread cubes on a baking sheet and bake 20 to 25 minutes in a 300 F oven stirring occasionally to brown. Heat olive oil and butter in a large skillet and saute onions, carrots and celery until lightly browned. Add mushrooms, pecans and poultry seasoning, continue to saute 2 minutes. Add parsley and transfer to a large misxing bowl. Add toasted bread cubes and broth. Let sit 30 minutes. Season with salt and pepper. Cool. Mound a portion of stuffing in each mushroom cavity. Place mushroom caps in a large pan in a single layer. Mix olive oil, wine and lemon juice together and pour into pan. Cover with foil and bake 30 minutes. Remove cover and continue baking 15 minutes or until golden brown.


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