Baked & Stuffed Portobello Mushroom Packed Over The Brim

It’s like pizza – you add what you like onto the base and then top it all off with melted cheese. The portobello mushrooms here are real cheap too – at one pound per pack of 4. It’s definitely a real deal!


  • Walnut: about 8 pieces
  • Oil: 1 tbsp
  • Portobello mushroom: 4, washed, stalk removed
  • Smoked streaky bacon pieces: 150g
  • Spinach: 150g, washed
  • Salt: to taste
  • Cooking wine: 1 tbsp
  • Tomato: 2, chopped, divided into 4 portions
  • Fresh parmesan cheese: for grating
  • Mozzarella cheese: for grating
  • Lemon juice: half of 1 lemon
  • Olive oil: to taste
  • Basil leaves: 4 – 5 leaves, for garnish


  1. Grill walnut on top shelf for 3min. Remove from heat and set aside.
  2. Heat up oil in saucepan. Fry the base of the mushrooms for about 2min, till fragrant.
  3. Remove mushrooms from heat and place on a baking tray.
  4. Fry bacon in saucepan for 1min.
  5. Add spinach, salt and cooking wine. Give it a quick stir till spinach softens and remove from heat.
  6. Divide fried mixture into 4 portions. Place one portion onto each mushroom.
  7. Place one portion of tomato and walnuts onto each mushroom.Use fingers to crush the walnuts into small bits.
  8. Grate parmesan and mozzarella cheese on top of mushrooms.
  9. Drizzle lemon juice and olive oil onto each mushroom. Bake at 200 degrees on top shelf for 10 – 12 min.
  10. Garnish with basil leaves and remaining walnut bits.


  • After baking, use the juice in the tray to baste the mushroom before serving.
  • The walnuts, though optional, helps to add some crunch to each bite.
  • I like how the brightly coloured mushroom resembles a blooming flower when placed in the middle of the fresh spinach leaves. 🙂

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