Portobello mushrooms – one of the most consumed mushrooms in the world! Thanks to their rich content of Vitamin B3 and Selenium, they are known as natural defenders of the immune system. Due to their large size, they can be stuffed, baked in the oven or grilled. Because they have a rich aroma and taste and are low in calories, Portobello mushrooms are a very good alternative to meat in a vegan diet.

During the cold winter days, I like to eat dishes with rich aromas and flavors. And since I like the warm rich aroma and taste of Portobello mushrooms, I often include dishes with them in our daily menu. Warm mushroom soup or a delicious stew for dinner, stewed mushrooms with a fresh salad or a fried pizza with mushrooms for lunch – the variety of dishes with mushrooms is great. But my favorite way of cooking Portobello mushrooms is stuffed mushrooms. Usually in the winter, I prepare Stuffed Mushrooms “Winter Garden” – an easy and tasty dish that is suitable for everyday and festive menu. When I buy mushrooms for stuffing, I choose mushrooms as large as possible because they are easier to stuff. For the recipe, I use sour apples of the Karastoyanka variety and onions, as well as fresh sprigs of rosemary from our garden. But the dish can be prepared with Granny Smith apples or other sour and hard apples.

The “Winter Garden” stuffed mushroom dish has a rich mushroom taste and aroma, that’s why I always serve it together with a fresh fennel salad. When preparing the salad, I combine the slightly sweet taste of fennel bulb with the slightly spicy taste of radishes and “Danara” mustard. For a festive mood and contrast, I add barberry fruits, which we pick in late autumn and store in a large box with a lid in the refrigerator. If you don’t have barberry fruits, you can substitute them with chopped fresh cranberries. I like the combination of the complementary flavors of the mustard seeds in the mustard and the fresh rosemary leaves, but if you don’t like the rosemary flavor you can substitute sage leaves or parsley leaves.

If you love olives, serve the stuffed mushrooms with different types of olives as a side dish!

If you like spicy food, sprinkle the stuffed mushrooms with chili paprika!

Stuffed Mushrooms ”Winter Garden”

Course: Main dishes, Recipes









Baked mushrooms with apples and onions


  • 500 g large brown mushrooms Portobello

  • 230 g sour apples

  • 180 g onion

  • 20 ml extra virgin olive oil

  • 5 g fresh rosemary leaves

  • 5 g Himalayan salt

  • – baking paper

  • salad
  • 260 g fennel bulb

  • 125 g radishes

  • 15 g barberry fruits
    can be replaced with fresh cranberries

  • 5 g fresh rosemary leaves

  • 15 g homemade mustard “Danara”

  • 20 ml fresh lemon juice

  • 10 ml extra virgin olive oil

  • 5 g Himalayan salt


  • I wash the mushrooms and carefully remove the stumps. I wash the apples and dry them, cut them into slices about 0.5 cm thick and carefully cut out the seeds from the inside. I remove the outer shell of the onion, wash it and dry it, cut it into slices about 0.5 cm thick and carefully divide it into circles. I wash the rosemary sprigs and carefully separate the leaves.
  • I cover a tray with a lid with baking paper. I arrange the mushrooms in the pan with the inner side up, put apple slices on them and onion rings and rosemary leaves on top. I sprinkle Himalayan salt and extra virgin olive oil on top. I close the tray with a lid and bake in a preheated oven at 180°C for 20 minutes and another 5 minutes without the lid. I turn off the oven and remove the pan, leave it aside to cool for 5 minutes.
  • I wash the vegetables for the salad. With a kitchen scale, I weigh the ingredients from the recipe separately. With a thin-slicing attachment on the grater, I grate the onion slices and the radishes. I put the vegetables in a bowl, add the barberry fruits and the rosemary leaves. I add mustard “Danara” and lemon juice, olive oil and Himalayan salt. I mix carefully until all the ingredients are evenly mixed.
  • In suitable plates I put stuffed mushrooms and part of the salad with a fennel bulb, serve for lunch or dinner.


  • Nutritional value per 100g. product:
  • Energy value – 59.99 kcal
  • Proteins – 1.56 g
  • Carbohydrates – 6.06 g
  • Fat – 2.91 g
  • Fiber – 2.29 g
  • You can find the recipe for homemade mustard “Danara” here on the Danara website in the Sauces and Pates Category.