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Asparagus Pepper Stuffed Portobello Mushroom

This  asparagus and pepper stuffed portobello mushroom recipe is both healthy and impressive. You could serve it to a vegetarian by itself or a meat eater with a steak—and both would b equally happy.

Asparagus Pepper and Panko stuffed portabello mushroom

Printable recipe – Asparagus Pepper Stuffed Portobello Mushroom

Looking for a vegetarian option? Try these two recipes:

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Yield: 2 servings

Asparagus Pepper Stuffed Portobello Mushrooms

Asparagus Pepper Stuffed Portobello Mushrooms

These fresh portobello mushrooms are stuffed with a tasty mixture of bacon peppers and Panko bread crumbs as well as fresh asparagus.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 Portabello mushrooms, fresh, 2 large
  • Onions, raw, 1 small
  • Bacon, pork, 2 medium slices, cooked
  • Garlic, 2 clove
  • Olive Oil, 1 1tsp
  • Sweet peppers (bell), .25 medium
  • Panko Bread crumbs, 0.25 cup
  • Parmesan Cheese, grated, 2 tbsp
  • champagne vinegar, 1 tbsp
  • Salt, .5 tsp
  • Pepper, black, .25 tsp
  • Asparagus, fresh, 6 spear, small (5" long or less)
  • Cheddar Cheese, 0.33 cup, diced


  1. Heat the oven to 350 degrees.
  2. Remove the gills from the mushrooms. Chop the stem.
  3. Add the olive oil to a pan and cook the stem of the mushrooms with the bacon, onions, garlic, asparagus and peppers until lightly cooked.
  4. Stir in the champagne vinegar. Add the panko bread crumbs and parmesan cheese.
  5. Season to taste with salt and pepper.
  6. Top with grated cheddar cheese. Cook in a 350 degree oven for about 10-15 minutes until the cheese has melted.

Nutrition Information:



Amount Per Serving: Calories: 240Total Fat: 14.5gCholesterol: 37mgSodium: 985mgCarbohydrates: 14gFiber: 2.1gProtein: 14.1g


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