Stuffed Aubergine Portobello Mushrooms

Prep time: 20 minutes
Cooking time: 25 minutes
Serves: 4

This stack of Portobello mushrooms full of earthy and juicy flavours, stacked with aubergines, red peppers and onions is a lightweight dish that is perfect for a small meal and great for vegetarians.


  • 8 portobello mushrooms, kept whole
  • 1 aubergine
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, deseeded and chopped
  • 2 tomatoes, chopped
  • 1 tbsp tomato puree
  • 150g mature Cheddar cheese, sliced
  • Salt and freshly ground black pepper


  1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
  2. Put the mushrooms, gills facing up, into a roasting tin.
  3. Take 8 slices from the aubergine (crossways, not lengthways), then chop any remaining aubergine finely.
  4. Heat half the olive oil in a large frying pan and briefly fry the aubergine slices for 1-2 minutes on each side. Remove from the pan.
  5. Add the rest of the olive oil to the pan and cook the onion, pepper and chopped aubergine for 5-6 minutes. Add the tomatoes and tomato puree. Cook gently for another 1-2 minutes, then season with salt and pepper.
  6. Spoon half the tomato mixture into the mushrooms and top with a slice of aubergine. Spoon the rest of the tomato mixture on top, then sprinkle with the cheese. Transfer to the oven and bake for 20-25 minutes. Serve 2 mushrooms per person.


  • It helps if you can select mushrooms that are about the same size.

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