Tilapia Stuffed Portabella

Tilapia Stuffed Portabella

Matt Caudle
Serves: 4 • Time to Prepare: 55 min.


3 fillets of fresh tilapia (yield 2 cups flaked)
4 portabella mushrooms
1/2 cup bread crumbs
1/2 cup gruyere cheese plus extra for sprinkling on top
1 egg yolk
2 large pinches ground nutmeg
3 large pinches salt
1 1/2 pinches pepper
2 tbsp. olive oil


Preheat the oven to 360° F.

To clean the mushrooms, gently scrub them with a vegetable brush. Do not clean your mushrooms with water as fresh mushrooms are very porous and will soak up the water.

Prepare the mushrooms by cutting out the stems, but still leaving the mushroom cap intact. Then place the mushrooms bottom-up on a baking pan.

Rinse the fresh tilapia fillets before using. Heat a pan on high heat and add two tbsp. olive oil.  Once the oil is hot, add the fillets to the pan and reduce the heat to low and cover the pan. The fillets should cook for about 15 minutes, until they begin to flake. You do not need to flip the fillets as they will cook on both sides with the cover on.

To prepare the filling, flake the tilapia fillets into large pieces. In a bowl, lightly mix the tilapia with the bread crumbs, spices and cheese until there is an even distribution of ingredients.  Finally separate the egg yolk from the egg white and add the yolk to the filling and fold into the mixture.

Spoon the filling into the mushroom caps, filling them up generously. Once all the mushrooms have been filled, sprinkle the tops with grated cheese and place them on the middle rack of the oven.

Bake the mushrooms for about 40 minutes or until the tops become golden brown. Remove from oven and serve.


Source: Martina Hemm for Tropical Aquaculture Products Inc.