Stuffed Portabella Mushroom


January 7, 2013 by Cory Bellamy

A vegan’s best friend at Whole Food’s is the produce department. That may seem obvious, but they have more than just raw fruit and veggies. They also have some prepared meals or side dishes that are all veggies. That’s where dinner came from last night. We had a tasty, and massive, bell pepper stuffed portabella mushroom.


It was rather inexpensive and really easy to make. All we had to do was bake it in the oven for about 30 min. We paired it with wild rice pilaf. Both of these cost about $10 total, which only equals about $5 per person.

If you don’t have a Whole Food’s near by, or if they don’t have any, you could easily make it yourself.


  • 1 large or 2 medium portabella mushrooms
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 orange bell pepper
  • 1 red bell pepper
  • 2-3 tablespoons of olive oil
  • salt and pepper to taste
  • Directions:

  • Set oven to 400F.
  • Finely dice bell peppers into small chunks.
  • Mix bell pepper chunks together in a medium bowl with olive oil and salt and pepper.
  • Place bell pepper mixture on bottom (ribbed side) of portabella mushrooms.
  • Line baking dish with parchment paper.
  • Place stuffed mushrooms on parchment paper and top with a little extra oil.
  • Insert baking dish in oven for 20-25 minutes or until peppers begins to brown.
  • Serve hot.
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    One thought on “Stuffed Portabella Mushroom

    1. This looks so freaking gooood. I gotta make this!

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