Stuffed Portobello Mushrooms

Fines herbes is a mixture of dried herbs such as chervil, chives, parsley, and tarragon. You can find it on the spice aisle in the grocery store.


4 servings (serving size: 1 stuffed mushroom)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 262
Fat 12.1 g
Satfat 6.5 g
Protein 11.4 g
Carbohydrate 20.3 g
Cholesterol 25 mg
Iron 0.8 mg
Sodium 593 mg
Caloriesfromfat 46 %
Fiber 3.4 g
Calcium 231 mg


2 (1 1/2-ounce) slices sourdough bread
4 (6-ounce) Portobello mushrooms (about 5 inches wide)
Olive oil-flavored cooking spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
3/4 cup chopped red bell pepper
3 garlic cloves, minced
1 teaspoon dried fines herbs
1 cup (4 ounces) shredded smoked Gouda cheese


Preheat oven to 375°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.

Remove stems from mushrooms; chop enough stems to measure 1/4 cup; set aside. Discard remaining stems.

Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Coat both sides of mushroom caps with cooking spray. Place mushroom caps, gill sides up, on a baking sheet; sprinkle evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, reserved chopped mushroom stems, and garlic; sauté 4 minutes. Stir in breadcrumbs and fines herbs; cook 2 minutes or until breadcrumbs are toasted. Spoon mushroom mixture evenly into mushroom caps; sprinkle evenly with cheese. Bake at 375° for 15 minutes or until mushroom caps are tender.