Roasted Stuffed Portobello Mushrooms

Kitchen Cue: To make these Roasted Stuffed Portobello Mushrooms quick hors d-oeuvres, use stemmed cremini or white mushrooms. Top caps with some gravy, fill with crumbled stuffing, and bake according to recipe below.

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Makes: 4  servings Prep 5 mins Start to Finish 20 mins


  • 1 1/2 tablespoons  olive oil, plus additional for pan
  • 4 portobello mushrooms, stems removed
  • 3/4 cup  roast turkey meat
  • 4 tablespoons  Giblet Gravy (see Recipe Center)
  • 1 1/3 cups  Sausage, Onion, and Sage Corn Bread Stuffing (see Recipe Center)
  • 1 cup  Whole Cranberry Chutney (see Recipe Center)


1. Preheat oven to 400 degree F. Lightly grease a sheet pan. Place mushrooms, smooth side down, on prepared pan and drizzle with oil; season with salt and pepper. Roast mushrooms in middle of oven 4 minutes. Remove pan from oven and evenly top mushrooms with turkey, gravy, and stuffing. Return to oven and bake until stuffing is golden brown and heated through, about 8 minutes more. Serve mushrooms with cranberry chutney on side. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)395,
  • Fat, total(g)16,
  • chol.(mg)48,
  • sat. fat(g)4,
  • carb.(g)51,
  • fiber(g)5,
  • pro.(g)15,
  • sodium(mg)304,
  • Percent Daily Values are based on a 2,000 calorie diet
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