Stuffed & Dusted Portobello Mushrooms

Desert Dusted Portobello Mushrooms


  • 2 large portobello mushrooms (caps + stalks)
  • 1-2 slices of bread or 1 cup breadcrumbs
  • 1/2 medium white onion chopped
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon chopped parsley
  • 2 large cloves fresh garlic
  • 1-2 tablespoons extra virgin olive oil
  • 1 tablespoon Desert Dust Savory


  • Preheat oven to 350 F
  • Toast bread until dry and crumbly. 
  • Chop toasted bread into chunky breadcrumbs or pulse in food processor.
  • Remove the stalks from the portobello caps, chop and set aside.
  • In a bowl, combine the toasted breadcrumbs, chopped mushroom stalks, white onion, parmesan, garlic, parsley, Desert Dust and olive oil until evenly mixed. 
  • Place the portobello mushroom caps on a lined and greased baking sheet with the gills facing up.
  • Spoon the dusted breadcrumb mixture into the portobello mushroom caps and gently pack into a dome shape.
  • Bake on the center rack for 25-30 minutes or until golden brown.
  • Dust again before serving if desired!