Stuffed portobello mushrooms with simple salad and homemade dressing

Stuffed portobello mushrooms with simple salad and homemade dressing


5 people made this

About this recipe: Beautiful as a starter or an extra to a main course, full of flavour and colour. Had this as a starter when I had friends round they loved it, quick and easy but pleasing on the eye, ingredients can be changed to suit taste, I kept my ingredients simple as to suit all tastes but for me I would replace the spring onion for fresh chillies to give it a kick. Homemade mustard dressing with a simple fresh rocket and watercress salad really sets the whole dish off and all compliments each other, by far the best and most simple starter I have made, extra tip fresh herbs are so much tastier then dried. Salad dressing can be made the day before to save on time if required.

Serves: 4 

  • For the stuffed mushrooms
  • 1 to 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 250g chopped bacon
  • 4 large spring onions, finely chopped
  • 2 cloves garlic, crushed
  • sea salt and ground pepper, to taste
  • 1 bunch basil, finely chopped
  • 1 bunch fresh parsley, finely chopped
  • 4 portobello mushrooms
  • 100g grated cheese of your choice (e.g. Cheddar)
  • For the salad dressing
  • 1 handful fresh basil and mint
  • 2 tablespoons Djon mustard
  • 1 clove garlic
  • 1 tablespoon red wine vinigar
  • lemon juice, to taste
  • 2 tablespoons balsamic vinegar
  • 150ml extra virgin olive oil
  • sea salt and ground black pepper to taste
  • 4 handfuls rocket leaves
  • few sprigs fresh watercress

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat the oven to 180 C / Gas 4.
  2. For the stuffed mushrooms:

  3. Pour a little olive oil into a frying pan over a high heat then add the onion, bacon, spring onions (or chillies) crushed garlic, salt and pepper and cook and stir until onions are soft.
  4. Add your chopped herbs and stir well until your bacon and onions are looking well cooked and the bacon crispy; remove from the heat and set aside.
  5. Remove the stalks from the mushrooms and either discard or chop finely and add to the mushroom filling. Spoon the filling into the mushrooms and place them on a baking tray.
  6. Bake in the oven for around 15 minutes until mushrooms have softened, remove from oven and sprinkle generous amounts of cheese on each, return to the oven and bake until cheese has melted. Remove from the oven and keep warm.
  7. For the salad dressing:

  8. In the meantime, make the salad dressing. In your food processor add a generous bunch of basil and mint, all the ingredients as above and blend adding extra virgin olive oil during (around 150ml or 10 tablespoons). I usually add the lemon after and add bit by bit until I think it's right, you may need to add more salt and pepper, depends on your taste. If you want a more coarse dressing instead just chop the herbs instead of using a food processor.
  9. I find the best simple salad that looks lovely, but not too busy, is rocket and watercress. Place a handful of rocket on each of the 4 plates, then add a few sprigs of watercress. Drizzle the salad dressing over, then place your mushroom on top then add a slight drizzle more of the salad dressing round the plate. You can also add an extra homemade or shop bought slice of garlic bread on the side.


In place of the spring onions you can use fresh chillies. If using fresh chillies I would grill the skins off first, when skins are dark place them in a jug with cling film over to make them sweat more, the skins are then easy removed. Cut in half remove seeds and chop finely, I personally like to leave a few seeds in.

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