Stuffed Portabello Mushrooms with Microgreens

Recipe by Michael Kaufmann


Prep time


Cooking time






  • 12 small portabella mushrooms

  • 1 cup mixed microgreens

  • 1 cup chopped sauteed vegetables (such as bell peppers, onions, and celery)

  • 1/2 pack Bacon, cooked and chopped

  • 1/4 cup breadcrumbs

  • 1/2 cup Cream Cheese

  • 1/4 cup grated Monterey Jack cheese

  • 1 clove garlic, minced

  • 1 tbsp olive oil

  • Salt and pepper, to taste


  • Preheat your oven to 375°F (190°C) and ensure it’s properly preheated for even cooking.
  • Clean the small portabella mushrooms and remove the stems. Gently wipe them clean with a damp paper towel, making sure not to soak them, as mushrooms are porous.
  • In a mixing bowl, combine the chopped vegetables, breadcrumbs, cheese (if using), minced garlic, olive oil, salt, and pepper. This mixture should be well-mixed to ensure even distribution of flavors and ingredients.
  • Spoon the mixture into the portabella mushroom caps, making sure to fill them evenly. You can press down gently to pack the filling and create a cohesive texture.
  • Place the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
  • Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is hot and bubbly. Since small mushrooms cook faster, keep a close eye to prevent overcooking.
  • Once done, carefully remove from the oven and allow them to cool slightly before serving.
  • Garnish with your microgreens
  • Serve hot and enjoy your delicious stuffed portabella mushrooms as a flavorful appetizer or side dish.

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