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Vegetarian Mediterranean Stuffed Mushrooms

Vegetarian Stuffed Portobello Mushrooms

Vegetarian Mediterranean Stuffed Mushrooms

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By Mama Veggie Serves: 4-6
Prep Time: 10 minutes Cooking Time: 15 minutes

This vegetarian Mediterranean stuffed mushrooms recipe puts a unique spin on an old classic. These are perfect to serve as an appetizer, side dish, or light main course. Mushrooms can be easy to prep once you get the hang of it. Gently remove the stems, and then scoop out the gills with a spoon. You want to make them hollow enough to fill with toppings, but not too hollow that the mushroom becomes too thin and breaks.


  • 6 large Portobello mushroom caps, stems and gills removed
  • 3 T. extra virgin olive oil
  • 6 oz. fresh or shredded mozzarella cheese
  • ½ pint grape tomatoes, washed, dried, and cut in half
  • ½ c. pesto
  • Sea salt and black pepper, to taste
  • Garnish (optional):
  • Aged balsamic vinegar or glaze



Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a baking mat. Set aside.


With a pastry brush, brush olive oil on outside of each mushroom cap, and around the interior and edges. Place oiled caps on prepared baking sheet and evenly divide the mozzarella cheese between them. Top each cap with grape tomatoes and drizzle with pesto. Sprinkle with salt and black pepper, to taste.


Place baking sheet in pre-heated oven and bake for approximately 15


minutes, or until cheese is melted. Remove from heat and drizzle with aged balsamic vinegar or a thicker glaze, if desired. Serve immediately. Enjoy!

Vegetarian Mediterranean Stuffed Mushrooms
Vegetarian Mediterranean Stuffed Mushrooms

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