Smoky Stuffed Portobellos

  • Active Time 10m
  • Total Time 28m

4 servings

Smoked paprika is the key to these easy but satisfying mushroom caps, serving up a hint of Spain.


  • 4 large portobello mushroom caps
  • Freshly ground black pepper and salt, to taste
  • 1 tablespoon extra-virgin olive oil, plus more for greasing
  • 2/3 cup panko breadcrumbs
  • 1/4 teaspoon smoked paprika
  • 1/3 cup diced ham
  • 1 seeded and finely chopped plum tomato
  • 1/3 cup crumbled feta or goat cheese
  • 1/4 cup grated Parmesan or Asiago cheese
  • Parsley, to garnish


Preheat the oven to 450 degrees F.

Using a teaspoon, gently scrape the gills from the underside of the mushrooms. Sprinkle the undersides of the mushroom with salt and pepper.

In a lightly oiled baking pan, place the mushrooms stem-side down. Place the pan in the oven for 10 minutes, or until the mushroom caps are tender.

In a medium bowl, combine the breadcrumbs, smoked paprika, ham and tomato. Season with salt and black pepper, to taste. Gently toss mixture with the feta crumbles.

Remove the mushrooms from the oven. Brush tops with olive oil then flip each mushroom cap over in the pan. Stuff each cap with 1/4 of the breadcrumb mixture. Sprinkle the Parmesan over the stuffed mushroom caps.

Return the pan to the oven and cook for an additional 6 to 8 minutes or until the cheese has melted and the breadcrumbs are lightly golden brown.

Garnish with parsley and serve immediately.

Recipe reprinted by permission of All rights reserved.

RecID 12093

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