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Stuffed Baby Bellas


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Rate this recipe 4.5/5 (19 Votes)
Stuffed Baby Bellas 1 Picture


  • 18 18 18 baby portabella mushrooms (creminis)
  • 1 1 1 pound ground chicken or turkey breast
  • 1 1 1/3 teaspoon fennel seed, 1/3 palm full
  • 1 1 1 small onion, finely chopped
  • 3 3 3 garlic cloves, grated or finely chopped
  • 1 1 1 lemon, zested
  • 1 1 1 cup asiago cheese
  • 1/2 1/2 1/2 cup bread crumbs, a couple hand fulls
  • 1 10 1 10 1 10 ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
  • salt and pepper
  • 2 2 2 tablespoons extra virgin olive oil (EVOO)
  • 1 1 1 quarter cup pine nuts or chopped almonds


Preparation time 20mins
Cooking time 25mins
Adapted from


Step 1

Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them.Preheat the oven ti 4010 degrees F. In a large mixing bowl, combine the ground mat, fennel seed, onion, garlic, lemon zest, half the cheese, the chopped mushrooms stems, bread crumbs, and spinach, and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.

Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer them into the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

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