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Portobello Mushrooms Stuffed with

Pesto Cheese & Zucchini

By Marlene Sorosky Gray

I had the pleasure of hosting Marlene Sorosky Gray as a guest chef at my store. This delicious dish is always a crowd pleaser and versatile as an appetizer or main course. Cheers

– Debbie Kornberg

Serves 4-6


15 – 20 Baby Bellas or 4 firm Portobello mushrooms (4 to 4 1/2 inches in diameter)

4 to 5 oz. whipped cream cheese or vegan alternative


1 Tbs. Olive Oil

3 zucchini (15 oz.), shredded (3 cups)

3 cloves garlic, minced

4 green onions with 2-inches of tops, thinly sliced (about 1/3 cup)

1/4 cup sun dried tomatoes, chopped

1/4 cup plus 4 tablespoons Panko bread crumbs, divided

Salt and pepper to taste

Chives or green onion strips for garnish, optional


  1. Wipe mushrooms clean.  Break stem out of mushroom and discard.  With a spoon, scoop out gills.

  2. Spray outside cap with nonstick vegetable coating or rub with olive oil.   Place on rimmed baking sheet.

  3. To make filling, in a small bowl, mix cream cheese with pesto. Heat olive oil in a 10-inch skillet over medium-high heat.  Add zucchini and garlic and sauté until zucchini is dry, about 5 minutes. Stir in pesto cheese until melted.  

  4. Remove from heat and stir in onions, tomatoes, 1 tsp tomato oil and 1/4 cup bread crumbs. Spoon filling into mushroom caps.  Sprinkle each with 1 tablespoon bread crumbs. 



The mushrooms may be covered with foil and refrigerated for 8 hours. Bring to room temperature before baking.


  1. 1Place oven rack on top rung of oven and preheat oven to 375°. 

  2. Bake Portobellos for 15 to 20 minutes or until the mushrooms are tender and filling is hot. If desired, place under broiler for one to 1 1/2 minutes to lightly brown tops.

  3. Watch carefully the entire time. With a spatula, transfer to plates.

  4. Garnish each with slivered green onions.

Enjoy and Spice On!