Portobello Mushrooms Baked with Sundried Tomatoes, Broccoli & Cheese


I’m obsessed with mushroom anything! I had some portobello mushrooms, broccoli and sundried tomatoes laying around so why not make stuffed mushrooms!! Stuffed mushrooms are quick, easy and filling! Check out the recipe below.


  • 2 portobello mushroom caps
  • 4 ounce of shredded cheese (I used cheddar)
  • 2 tablespoons sundried tomatoes
  • 2 heads of broccoli, chopped
  • Salt and pepper


  1. Preheat oven to 400 degrees.
  2. Remove the stems from the mushroom caps and scrape out with a spoon.
  3. Spray both sides of the mushroom with cooking spray or a bit of olive oil on a paper towel and set the mushrooms onto a baking sheet.
  4. Finely chop the sundried tomatoes and broccoli and add ingredients them into each mushroom cap.
  5. Sprinkle a decent amount of cheese on both.
  6. Bake for 15 minutes and remove them from the oven and season with salt and pepper.


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