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Mozzarella Stuffed Portobello Mushrooms

Mozzarella Stuffed Portobello Mushrooms

These delightful Mozzarella Stuffed Portobello Mushrooms are so tasty and so easy! They are  perfect for a light lunch or a light dinner, served with a fabulous salad! The bonus is they are vegetarian too. This is great when you fancy a night off meat,  or if you’re Vegetarian, then perfect!

So here we have the  mushrooms stuffed with  pesto, mozzarella and tomatoes, topped with breadcrumbs and pumpkin seeds. What’s not to like? They are seriously good, seriously! The presto adds a lovely flavour and the breadcrumbs a great crunchy texture! A classic combination of tomatoes, mozzarella and pesto – yum! Who doesn’t love Baked Portobello Mushrooms? I can never understand those people who don’t like mushrooms? I adore them, like really adore them.


So what are ‘Portobello Mushroom” well large for sure! According to Wiki –

Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America. It has two color states while immature—white and brown—both of which have various names. When mature, it is known as portobello mushroom. Wikipedia

If you have a go then please do let me know how you get on.  If you enjoy them then  please drop me a comment below the post. I love to get your comments and what’s not to love about Mozzarella stuffed portobello mushrooms?Actually I don’t understand why everyone doesn’t love mushrooms?! I adore them! Baked, fried, raw – whatever!

And here’s another lovely stuffed mushroom recipe Mushrooms stuffed with Brie & Garlic – simply lovely!

Thanks Cx


  • 1 Clove Garlic, very finely chopped
  • 2 Tablespoons Olive oil
  • Salt & Black pepper
  • 4 large Flat Mushrooms
  • 4 heaped teaspoons Pesto
  • 2 large’ish Tomatoes
  • 1 Mozzarella ball (half fat) – sliced into 4
  • Breadcrumbs (4 slices white bread – old whizzed to breadcrumbs in a processor or grated)
  • 1 tablespoon Pumpkin Seeds
  • Drizzle Olive Oil

Preparation Method

  1. Pre -heat oven 200C/400F/Gas6
  2. Cover a baking tray in foil or baking parchment
  3. In a small bowl mix the olive oil, garlic,  salt and black pepper
  4. Peel the skin off the mushrooms and pull out the stalk – place on the baking tray
  5. Add 2 teaspoons olive oil mix to each mushrooms and spread around
  6. Next add 1 heaped teaspoon of pesto to each mushroom and spread on the entire surface
  7. Add a slice tomato on top, then a slice of mozzarella to each mushroom
  8. Finally mix the pumpkin seeds with the breadcrumbs and pile on top of mushroom, bits will fall off but don’t worry
  9. Drizzle with a little olive oil and bang in the oven for 25 minutes, the may spill over in the oven a bit but no problem
  10. Remove from oven and serve with a nice salad
  11. Enjoy Cx
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Charlotte Oates says:
These sound delicious. I love stuffed mushroom and don't eat them nearly enough - thanks for reminding me that I should make them again soon!
Jindy says:
Sounds fab and veggie too, thank you Jindy
Chris says:
I made these a few days ago, forgot the pumpkin seeds, with a nice salad, it is an excellent meat free dinner for two.
    Clare x says:
    Great to hear Chris x