Turn on the Oven Tuesday – Stuffed Portabella Mushrooms

Today while I was cooking dinner, Brooke sat at the table and told me all the good things I make to eat.  I make good toast, cereal, carrots and pancakes.  And she’s right.  I pour a darn good bowl of cereal, with just the right amount of milk.  Still, in an effort to show my kids how an oven works, I’ve been making a new dinner every Tuesday.  This week it was stuffed portabella mushrooms.

To start, I located every vegetable in my house, chopped them up and put them in the frying pan with a little oil.  This included asparagus, celery and carrots.  While this cooked, I washed 4 huge portabella mushrooms and cut off the stems.  I chopped up the stems and added them to the pan.

Once the veggies were  soft, I added about 5 oz of break crumbs and a little water to soften up the crumbs.

Next I put the portabella caps on a baking sheet and spooned in the stuffing.  I popped them in the oven, at 350, for about 15 minutes.


I made a quick side salad, added the mushroom when it was ready, and dinner was done.

It was lucky that this dinner was easy, because my kids were not especially impressed.  They ate the salad and the stuffing but left the mushroom.

Not to worry, I personally liked the dinner, and I’ll be able to impress my kids with buttered toast tomorrow morning.



  1. The mushrooms look great, but I’ll bet you make a mean slice of toast!

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