Stuffed Mushrooms

This week I wanted to offer you a simple side dish that wouldn’t get lost on the sidelines of your Thanksgiving day table next Thursday. And I have just the thing…my veggie stuffed mushrooms. They’re a classic amongst my archive of recipes…something I’ve been making for many years, professionally and personally and I’m so excited to share them with you. You can thank me later.

Making these for you tonight worked out perfectly because I had some leftover roasted vegetables: some eggplant, zucchini, onions and peppers, so all I had to do was give them a rough chop, add some breadcrumbs, fresh herbs and garlic and I was ready to stuff these beauties.

Portobello mushrooms, as you may know, come in all sizes, from the small white and baby bella (actually called crimini or cremini mushrooms) to the giant mature portobello. The only difference really is age. I like the 3″ (probably the teenager in the family) because all you need is one and any larger would be too much. Smaller is better for a side dish.

If you make these, I know they’ll become one of your favorite go to recipes as well.

They came out crispy on the outside, soft and bursting with flavor on the inside and I loved eating them – even cold.


4 baby portobello mushrooms

1 cup bread crumbs

1 clove fresh garlic – finely chopped

1/4 cup fresh chopped parsley

Pinch of dried thyme, oregano

1/4″ slices of the following vegetables

1 medium onion

1 small zucchini

1 red bell pepper – sliced in quarters

1 small eggplant sliced in 1/4 inch slices


Pre-heat oven to 400 degrees

Place vegetables (except eggplant) on baking trays and roast for about 15 min. or until soft. Some vegetables like zucchini may be done sooner and some, like the pepper, may take longer so check after 10 minutes and remove any that are cooked and return the rest to the oven.

The eggplant will take about 20 or so but must be covered (or the skin will dry out and get hard) so put them in their own tray or pan.

When veggies are cooked, give them a rough chop and place them in a large mixing bowl with all the other ingredients.

Fill the mushroom – high and round like this.

IMG_4490Bake uncovered for about 15 minutes or just until the outside is crispy. Yum, yum, yum.

I wish you, yes you reading this right now, a blessed Thanksgiving.
And if something of me, (a recipe or two) makes it’s way to your table, then I’m doubly blessed.


But before you go, I’d love to get your feedback on this recipe and about what you may be cooking for your Thanksgiving Day feast.


  1. Lori November 21, 2013 at 5:25 pm - Reply

    I cannot wait to serve these on Thanksgiving Day…and the days to follow! Thank you for sharing and blessings to you as well.

    • chefsilvia November 21, 2013 at 9:39 pm - Reply

      Lori, So glad you’re excited about these. They’re wonderful. Come back and let me know how they turn out.

  2. Bebe November 21, 2013 at 9:34 pm - Reply

    Is it possible to make ahead and freeze?

    • chefsilvia November 21, 2013 at 9:43 pm - Reply

      Bebe, These would not freeze well. Mushrooms have a lot of water so they’d get mushy. You can however make them a couple of days in advance. Or you can roast the veggies a couple of days in advance and fill them anytime after that. Great question!

  3. Giuseppina November 21, 2013 at 9:50 pm - Reply

    Dear Silvia,
    Is there a reason why there are 2 eggplants? or is it a mistake? I can’t wait to try it. Similar ingredients to caponata.

    • chefsilvia November 21, 2013 at 10:01 pm - Reply

      Thanks so much for pointing that out Giuseppina. Yes, it’s a mistake. I fixed it! So glad you’re excited about trying it.

  4. Lorna November 23, 2013 at 3:21 pm - Reply

    Silvia I am headed to my Moms on Monday and I already forwarded her this recipe–we are definitely going to try these! We will use gluten free breadcrumbs and have ourselves a fabulous side dish or appetizer. Thank you!

  5. Elise November 23, 2013 at 8:02 pm - Reply

    You always have the perfect recipes that are not only easy to make, but also easy to adapt. I knew that I had to add this to my menu when I saw the name “baby bellas”. Thank you for always inspiring kitchen creativity.

  6. Artist Desiree East November 24, 2013 at 5:03 pm - Reply

    Thanks for sharing this recipe, Sylvia – I love mushrooms, and I haven’t had/made stuffed mushrooms for a long time. One of fave things to do with Portabellas is stuffing them with risotto!

  7. Shana LaFore November 27, 2013 at 10:18 pm - Reply

    Yum, these look so tasty! I love stuffed mushrooms. I’ll definitely give this recipe a whirl!

  8. Marsha from December 1, 2013 at 2:54 am - Reply

    Silvia! Not only so easy, but a GREAT entree for veggies like me! Can’t wait to try this. Thanks!

Leave A Comment