Photo: Oxmoor House
Prep Time
10 Mins
Cook Time
20 Mins
Makes 4 servings (serving size: 1 mushroom)

For a wine pairing, try a big, lusty zinfandel for the deep flavors and cheesy richness of this vegetarian dish. Try Woodbridge Select Vineyard Series Fish Net Creek Old Vine Zinfandel, $11.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.

Step 3

Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.

Step 4

Divide tomato mixture evenly (about 1/2 cup per mushroom) among portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

JessicaJJM's Review

March 03, 2014
These were good. made with a side of kale and mixed greens.

mossie's Review

December 21, 2011
Delicious. The recipe also works with layered sliced portabella caps. I can’t always find whole caps at the market. It is a great topping for pasta or ravioli.

cconnito's Review

November 17, 2011
Everyone enjoyed this dish! I added a Shalot, just because I had one. Very nice!

snapdragen's Review

February 09, 2011

clairern82's Review

January 04, 2011
This recipe was amazing! The mushrooms were so tender and the stuffing was so yummy I was eating it out of the bowl! My boyfriend and I will definitely be making this one again.. I'm actually going to attempt to modify the recipe for a party this weekend using baby bellas :)

jenuin's Review

January 02, 2011
Absolutely love this recipe!!!! If you are a mushroom lover, this is for you!

NguyenNgocYen's Review

April 28, 2010
Finally - a vegan food that's tasty but so quick to make. I came across this delicious brown rice Vietnamese noodles soup with a hearty, frangrant soup called Happy Pho and hooked every since- ---

vaughnac's Review

October 19, 2009
My husband who hates mushrooms and LOVES meat gave this a bravo (he also doesnt usually say bravo) I will definitely make this again.