Home > Blog > Stuffed Portabella Mushrooms
By Tara Blake, Marketing Communications Officer

4 servings


  • 4 portabella mushrooms, stems removed

  • 2 tbsp. olive oil + small drizzle for mushrooms

  • ½ c. yellow onion, diced

  • ½ c. red pepper, diced

  • ½ c. celery, diced

  • ¾ c. canned diced tomatoes, juice drained

  • 1 tbsp. garlic, minced

  • 1 ½ c. cooked rice

  • 4 oz. tofu, diced (same size as vegetables)

  • ¼ c. parmesan cheese (any kind of cheese you have around or prefer will work) 

  • 2 tsp. salt

  • ½ tsp. pepper, ground

  • ½ tsp. paprika


  1. Preheat oven to 350 degrees
  2. Add olive oil to pan on medium heat and sauté vegetables with spices until tender; turn off heat and cool 
  3. In a mixing bowl combine cooked rice, tofu, sautéed vegetables, and cheese;  gently mix until all ingredients are combined (You should end up with about 4 cups of filling)
  4. Brush mushrooms with olive oil (inside and out) and season with a pinch of salt and pepper; equally divide the filling between the mushrooms
  5. Place the mushrooms in a baking pan and add  ½ cup vegetable stock, broth or water 
  6. Place in oven for 20-25 minutes, or until the mushrooms feel tender and the filling is hot throughout
  7. Serve as a main course with your favorite tomato sauce or as a vegetable side


1921 San Pablo Avenue
Oakland, CA 94612
(510) 622-0221
Email Us

San Francisco

730 Polk Street
San Francisco, CA 94109
(415) 447-2300
Email Us