Stuffed Portabello Mushroom
Serves: 6 large
*I love to make this as an appetizer as well, and for that I use the small portabello mushrooms. There is enough stuffing for 2 dozen.
  • 24 small (or 6 large) portabello mushroom caps*
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 celery stock, diced
  • 1 medium carrot, well scrubbed and diced
  • 2 Tbsp extra virgin olive oil
  • ¾ cup dry bulgur wheat
  • 2 cups water
  • ½ cup coarsely ground walnuts
  • ½ tsp salt
  • fresh sage to taste (or ½ tsp dry sage)
  • fresh ground pepper
  1. Preheat oven 385º F.
  2. Getting the mushroom caps ready:
  3. Rinse and dry the mushroom caps and trim the stem (no need to hollow them out).
  4. Heat a large shallow pan and when hot, add the mushroom caps and sear for 2-3 minutes on each side (no need for added oil if the pan is really hot!!). Turn off the heat and set aside onto a plate until ready to assemble.
  5. They will give out some liquid as they cool off in the plate: Keep the reserved liquid for later!
  6. Making the stuffing:
  7. Heat olive oil in large shallow pan over medium heat. Add garlic, onion, carrot and celery and sautee for 2-3 minutes.
  8. Add the dry bulgur wheat to the pan and continue to cook while stirring for a few seconds and add the fresh (or dry) sage, salt and pepper.
  9. Add the water and cook until tender and all the liquid is absorbed (about 5-8 minutes).
  10. Remove from heat and stir in ground walnuts and reserved liquid from the cooked mushrooms.
  11. Assembling:
  12. Place the seared mushrooms on a baking sheet lined with parchment paper and fill (actually the stuffing just sits on top) each with the stuffing mixture, using an ice-cream scooper, packing down slightly. It will be overstuffed, that’s ok!
  13. Bake in preheated oven for 15-20 minutes.
Recipe by Cuisinicity at