Stuffed Baby Bella Mushrooms

Posted May 2, 2010 by TiAn
Recipe adapted from:




  • 6 medium portobello mushrooms {stalks removed and insides cleaned out}
  • 2 tablespoons olive oil {plus extra to drizzle}
  • 1 large red onion {thinly sliced}
  • 1 cup sun-dried tomatoes {roughly chopped}
  • 4-8 ounce goat cheese
  • 2 tablespoons chopped parsley
  • 12 slice good salami


  1. Heat oil in a saucepan over medium heat. Cut the onion in small strips.  Add onions to saucepan and cook, stirring occasionally, for 10 minutes or until caramelized.
  2. Preheat the oven to 180C.
  3. Cut the stems out of the mushrooms and use a small spoon to scrape out the insides.  {Save the stems and insides for another recipe if you like.  Mmmm, mushroom risotto.}
  4. Cut the sun-dried tomatoes and the salami slices into small pieces.  Combine the onions, goat cheese, sun-dried tomatoes, and salami in a medium dish.  Mix together with your hands.
  5. Place the mushrooms in a baking dish, empty side up.  Divide the mixture evenly between each mushroom.
  6. Drizzle each mushroom with oil.
  7. Bake in the oven for 20 minutes or until the mushrooms are tender.
  8. Sprinkle with parsley and serve.