Stuffed Mushrooms with a Spinach, Parmesan and Pear Salad

These tasty stuffed portobello mushrooms take the place of meat in this vegetarian dish. The breadcrumb filling is full of flavour from garlic, sun-dried tomatoes and fresh herbs - served with a fresh salad.

Meal Prep


  • Preheat the oven to 200 degrees celsius, fan bake.
  • Clean the mushrooms and remove their stalk.
  • Roast the mushroom caps.
  • While the mushrooms are cooking, prepare the stuffing.
  • Stuff the mushrooms and pop them into the oven to get golden.
  • Prepare the salad.
  • Serve up and enjoy!


  • Portobello mushrooms vary in size if they are small/medium we recommend cooking 12 mushrooms, if they are nice and big, cook 8.

  • This is a lighter dish, if you’re feeding a hungry household we recommend serving these alongside some roasted potatoes or veg of choice.

This recipe serves four, if you are cooking for two simply halve the recipe. To prevent food waste buy one small brown onion


Stuffed mushrooms

  • 8-12 portobello mushrooms (see tips)
  • 1 large brown onion (diced)  
  • 1 zucchini (diced)
  • ¼ cup sun-dried tomatoes (finely chopped)
  • 1 tsp oregano
  • Pinch of chilli flakes
  • 1 garlic clove (crushed)
  • ¼ cup fresh parsley (finely chopped)
  • 1 cup bread crumbs
  • Salt and pepper
  • Olive oil

Spinach parmesan and pear salad

  • 2 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tsp maple syrup or honey
  • Pinch of salt and pepper
  • 1 bag (125g) baby spinach
  • ⅓ cup parmesan (shaved)
  • 1 firm bosc pear (finely sliced)
  • 1 avocado (sliced)
  • 2 Tbsp pine nuts (toasted)
  1. Preheat the oven to 200 degrees celsius, fan bake.

  2. Clean the mushrooms and remove their stalk. Finely chop the stalk and set it aside.
  1. Place mushrooms onto a large baking tray, gill side down. Drizzle with olive oil and pop into the oven for 10 minutes. Once cooked, remove from the oven and remove any excess moisture from the tray.

  2. While the mushrooms are cooking, prepare the stuffing. Add 1-2 Tbsp of olive oil to a large fry pan over medium heat.

  3. Add the mushroom stalks, onion, sun-dried tomatoes, oregano, chilli flakes and garlic; saute for 10 minutes or until the onions are soft and translucent.

  4. Add a little more olive oil before adding the parsley and breadcrumbs. Stir to coat the breadcrumbs in the oil and onion mixture; cook for 3-5 minutes, or until the breadcrumbs are oily and lighty toasted.

  5. Flip the cooked mushrooms over so they are gill side up, spoon the bread crumb mixture into the mushrooms and scatter the excess bread crumbs around the tray. Pop into the oven for 5 minutes or until golden.

  6. To prepare the salad, start by making the dressing. In a jar or small bowl, add the red wine vinegar, olive oil, mustard, maple syrup, salt and pepper; shake/mix well to combine.

  7. Add the spinach, parmesan, pear and avocado to a large platter or bowl, pour over the dressing and gently toss; scatter over the pine nuts.


  • Swap spinach for rocket

  • Serve with a side of roasted potatoes or vegetables of choice like pumpkin or sweet potato.


  • Swap mushrooms for steak. Still prepare the bread crumb filling, spread on a large lined baking tray and toast until golden; sprinkle over the cooked steak before serving.


  • Swap parmesan for blue cheese or feta.

  • Add a nut to the stuffing, such as walnuts or almonds.  

  • Add cheese to the stuffed mushrooms, and sprinkle over before roasting, parmesan or feta would be delicious.