Stuffed Portabello Mushrooms with Mussels

Makes4 main course
Prep Time15 min
cook Time 8 min
Time to Table23 min

Control your entertaining budget with these Portabello mushrooms stuffed with tender, meaty mussels — it’s a match made in heaven and much less expensive than a meat-based entrée.


3 tbsp (45 mL) olive oil, divided
1 onion, finely chopped
1 clove garlic, minced
2 cans (85 g each) Clover Leaf Smoked Mussels, drained
1 cup (250 mL) packed baby arugula
1/4 cup (50 mL) white wine
1 1/2 cups (375 mL) panko or fine fresh breadcrumbs, divided
1/4 cup (50 mL) pine nuts, toasted (optional)
2 tbsp (30 mL) each finely chopped fresh parsley and basil leaves
1/2 tsp (2 mL) each salt and pepper, divided
8 portabello (or baby portabello) mushrooms
1 tbsp (15 mL) butter, melted
1/4 cup (50 mL) grated Asiago cheese



  1. Preheat the broiler. Heat 1 tbsp (15 mL) of the oil in a medium nonstick skillet set over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Add the mussels, arugula and wine. Cook, stirring, for 1 minute or until moisture is almost completely evaporated. Remove from the heat; cool slightly.
  2. Toss the mussel mixture with 1 cup (250 mL) panko, the pine nuts (if using) , parsley, basil and half the salt and pepper. Toss the remaining panko with the Asiago and butter; reserve.
  3. Meanwhile, remove the stems and use a spoon to scrape the dark gills from the mushrooms; discard. Brush both sides of the mushrooms evenly with remaining olive oil and sprinkle with remaining salt and pepper.
  4. Place mushrooms, gill-side-down, on a foil-lined baking sheet; broil on the middle rack for 3 to 5 minutes or until tender. Remove from oven, turn mushrooms and stuff each one with an equal portion of the mussel mixture. Sprinkle with the reserved Asiago mixture. Broil the mushrooms for 2 to 3 minutes or until topping is browned. Makes 4 main course (or 8 first course servings) .


  1. Panko is a Japanese style breadcrumb that is sold in most grocery stores and specialty shops. It creates a nice texture in the mushrooms.
  2. Serve with creamy polenta and mixed greens for a sophisticated entrée.


per serving
% Daily
Fat45 g69%
Saturated Fat6 g
Trans Fat0.1 g
Saturated + Trans31%
Poly-Unsaturates13 g
Omega-6 Polyunsaturates13 g
Omega-3 Polyunsaturates0.2 g
Mono-Unsaturates16 g
Cholesterol50 mg
Sodium640 mg27%
Carbohydrate28 g9%
Fibre5 g20%
Sugar6 g
Protein21 g
Vitamin A15%
Vitamin C15%

Claims per serving

High Source of Fibre Source of Protein
Good Source of Vitamin A Good Source of Vitamin C
Good Source of Calcium Excellent Source of Iron

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