Stuffed Portobellos That Always Disappear

There are nights when I don’t want complicated — I want something warm, savory, and satisfying that makes the kitchen smell amazing and feels like real food.

These stuffed portobello mushrooms do exactly that.

Big, meaty mushrooms become the perfect base for a garlicky, herby filling with sautéed greens, tomato, breadcrumbs, and cheese — all brought together with Milanese Gremolata Olive Oil and just a touch of balsamic to deepen the flavor.

I especially love using Milanese Gremolata here. The garlic, parsley, and hint of lemon brighten the earthiness of the mushrooms and keep the dish from feeling heavy. It’s one of those quiet upgrades that makes people ask, “What did you put in this?”

They’re cozy enough for a quiet night in, but honestly? Pretty impressive on a plate. Serve them as a vegetarian main, a hearty side, or slice them in half and add them to a spread with wine, salad, and crusty bread.

This is simple comfort food done well — and a great reminder that good olive oil belongs in everyday cooking, not just special occasions.

— Tracey 💛