Prep Time: 15 Minutes
Cook Time: 10-12 Minutes
Ready In: Less than 30 minutes.

Roasted baby portabella mushrooms stuffed with vegan Baba Ghanooj is a match made in heaven! Roasting brings out the rich smoky flavor in each and the combination simply delicious. Simple to make, these are a great snack or healthy, elegant appetizer!


  • Baby Portabella Mushrooms
  • Trazza Baba Ghanooj
  • Plain Panko Breadcrumbs, or Italian Seasoned Breadcrumbs
  • Grated Parmesan Cheese


  1. Preheat oven to 425 degrees.
  2. Line baking sheet with aluminum foil and lightly grease with olive oil or cooking spray.
  3. Wash the mushrooms and remove the stems. Gently pat dry with a paper towel.
  4. Fill each mushroom with approximately 1 tsp of Trazza Baba Ghanooj (amount needed will vary depending on the size of the mushroom) and place on the prepared baking sheet.
  5. Lightly sprinkle the breadcrumbs over the stuffed mushrooms. Repeat with the parmesan cheese.
  6. Place in oven and bake for 10-12 minutes, or until tops are golden brown.

Serve warm and enjoy!

Baba Ghanooj Stuffed Mushrooms