Appetizers & Snacks

Stuffed and grilled baby portobello mushrooms

Stuffed and grilled baby portobello mushrooms |

A popular appetizer and cocktail food, stuffed mushrooms are tasty and easy to make if you can find good mushrooms. I saw some baby portobello mushrooms at the supermarket last weekend and they looked just perfect for stuffing.

There are hundreds of ways to make the stuffing for the mushrooms — from meaty to purely vegetarian. Whatever filling you want to use, just don’t forget two things — the cheese that binds together all the other ingredients for the filling and bread crumbs to make a lightly crisp topping.

These stuffed and grilled baby portobello mushrooms (which I served with a very simple arugula and mango salad) were what Speedy and I had for lunch yesterday.

Stuffed and grilled baby portobello mushrooms
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 1
Author: Connie Veneracion
  1. Fire up the grill (or preheat the oven to 375F with the broiler on).
  2. Wipe the mushrooms lightly with kitchen paper just in case they got soil on them.
  3. Pull out the stems of the mushrooms and chop. Mix with the tuna and cheese pimiento spread. This is your filling.
  4. Brush the mushrooms caps, including the cavities, with the melted herbed and spiced butter.
  5. Fill the mushroom cavities with the filling.
  6. Arrange the mushrooms, filling side up, on a baking sheet. Drizzle the remaining melted butter over them.
  7. Grill or broil for about five minutes or just until the cheese melts and the tops are lightly browned and crisp.
  8. Serve with your favorite salad.

Stuffed and grilled baby portobello mushrooms

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