Stuffed Mushroom

Stuffed Mushroom


Large white button mushrooms or portabello mushrooms – 8

Spinach – 1.5 cup, chopped

Onion, finely chopped –  1/4 cup (optional)

Bread crumbs – 1/4  cup

Garlic – 1-2, small

Pepper powder – 1/4 tsp

Shredded cheese – 2 tbsp

Salt – To taste

Olive oil – 2 – 3 tsp


Preheat oven to 375 F.

Wipe the mushrooms with a damp cloth. Remove and chop the stems / stalks.

Heat oil in a pan. Add onion, little salt and stir until they turn translucent. Now add garlic, stir for a few seconds and add the chopped mushroom stems. Stir for a minute and then add chopped spinach. Stir-fry until they wilt. Switch off. Stir in breadcrumbs, little pepper powder and shredded cheese. Taste-check for salt. Spoon this mixture into the mushroom caps (you can coat the mushroom caps with olive oil before filling the mixture). Top with bread crumbs. Transfer onto a baking dish lined with foil. Bake for 25 mts or until the mushrooms are tender.





Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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