Roasted Stuffed Portobello Mushroom Caps

🛒 Ingredients

• #Mushrooms;
• 4 large portobello mushroom caps — stems removed, wiped clean
• 1 tbsp extra-virgin olive oil.. ½ tsp sea salt.. ¼ tsp black pepper
• #Savoury Breadcrumb Filling;
• 1 cup fine breadcrumbs (dairy-free / vegan).. 2 tbsp extra-virgin olive oil
• 2–3 cloves garlic — minced finely.. ¼ cup fresh parsley — chopped
• 1 tsp fresh thyme leaves (or ½ tsp dried).. ½ tsp dried oregano
• ¼ tsp smoked paprika.. 2 tbsp nutritional yeast (for cheesy umami flavour)
• 2 tbsp vegetable stock — to moisten.. Salt & black pepper — to taste
• Optional: 1 tbsp finely chopped walnuts or pine nuts for extra texture
• #For Serving;
• Fresh parsley or thyme sprigs — for garnish
• Extra olive oil — for drizzling

👩‍🍳 Instructions

1. 1

   Prep & preheat: Preheat oven to 200°C (400°F). Line a baking tray with parchment paper. Gently wipe mushroom caps clean — do not soak in water. Carefully twist out the stems and discard or chop finely to add to the filling if desired.

2. 2

   Season caps: Place caps gill-side up on the baking tray. Drizzle lightly with olive oil, then sprinkle with a pinch of salt and pepper. Roast 8–10 minutes to soften slightly and release juices — carefully pour out any excess liquid that pools inside.

3. 3

   Make the filling: While mushrooms roast, heat 2 tbsp olive oil in a pan over medium heat. Add minced garlic and cook 1 minute until fragrant — do not brown. Stir in breadcrumbs, nutritional yeast, herbs, paprika, salt, and pepper. Toast 2–3 minutes until golden and fragrant. Pour in vegetable stock and mix — the mixture should hold together when pressed, not be soggy. Taste and adjust seasoning.

4. 4

   Stuff & bake: Spoon the filling generously into each portobello cap, mounding it slightly on top. Press gently so it sticks. Drizzle with a little extra olive oil. Bake 12–15 minutes more until the filling is crisp and golden, and mushrooms are tender through to the centre.

5. 5

   Serve: Garnish with fresh parsley or thyme. Drizzle with a touch more olive oil. Enjoy warm — delicious on its own or with salad, grains, or roasted vegetables!