Stuffed Portobello Mushrooms with Noodles

When I got my latest Degustabox, I was determined to use it to inspire me into trying out some new vegetarian recipes.

One of the items I was sent, were these ramen style kabuto noddles and I knew I wanted to use them as a side for something else. Wanting to experiment with portobello mushrooms for a while, I took this idea and ran with it.

Mozzarella and Pesto Stuffed Mushrooms with Noodles

stuffed portobello mushrooms

Prep time: 5 minutes.
Cook time: 25 minutes.


Mozzarella (75g for 2 mushrooms, 150g for 4)
Green or red pesto
Portobello mushrooms
Olive oil

Note: If you want to ensure this recipe is vegetarian, ensure you have got mozzarella and pesto suitable for vegetarians. Some versions use animal rennet which is a product that comes from the stomach lining of unweaned animals such as a calves, goats or lambs.


1. Preheat the oven on 180c.

2. Line a baking tray with foil and place the mushrooms on them.

3. Mix 2 table spoons of pesto in a cup with 1tsp white vinegar.

4. Slice the mozzarella and place inside the mushrooms.

5. Spread the pesto mix on top

6. Drizzle with a small amount of oil

7. Place in the oven for 25 minutes

stuffed portobello mushrooms

stuffed portobello mushrooms

8. 5 minutes before the mushrooms are done, pour boiling water onto the noodles.

kabuto noodles

9. Prepare a bed of salad for the mushrooms.

10. Place the cooked mushrooms on the salad and half a pot of noodles per serving.

11. Season with parsley, pepper and salt to taste.

stuffed portobello mushrooms

stuffed portobello mushrooms




  1. January 30, 2015 / 9:56 pm

    I need to try this! I’m not vegetarian myself but always go for the veggie option when I’m eating out, and often leave out the meat when I’m just cooking for myself too. These look soooo good! Pesto is my fave on everything.
    lily x

    • Corinne
      February 2, 2015 / 9:17 pm

      It was so tasty! I think stuffed mushrooms are my new favourite dish 🙂

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