Recipe: Arugula and Walnut Stuffed Portobellos

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This recipe also works wonderfully with crimini (baby bella) mushrooms for delicious bite-sized appetizers. You’ll need about 8 ounces of criminis if you go that route. Simply prepare the filling and stuff as in the recipe below, and bake for the same length of time. 

Arugula and Walnut Stuffed Mushrooms


Serves 2



  • Olive oil spray
  • 2 portobello mushrooms
  • 1 cup baby arugula (not packed, about 1 ounce), chopped
  • 3 walnut halves, minced
  • 1 egg
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

How to:

  1. Preheat oven to 350°F and line a baking sheet with foil. Coat foil with olive oil spray and set aside. 
  2. Use a paring knife to remove mushroom stems and chop finely. 
  3. In a medium bowl, combine chopped mushroom stems, arugula, walnuts, egg, salt and pepper. Mix to combine. Use mixture to stuff mushroom caps and place (stuffing side up) on prepared baking sheet. 
  4. Bake for 25-30 minutes or until stuffing is firm to the touch. 


Serving information:
Per serving:
  • 89 calories
  • 5g total fat
  • 1g saturated fat
  • 7g total carbohydrate
  • 2g dietary fiber
  • 6g protein
Have you tried this recipe?:
let us know in the comments what you think