Stuffed Portobello Mushroom Recipes for Vegetarians

Updated on August 26, 2017
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

A breakfast themed tomato and onion stuffed portobello mushroom with poached egg is one of the recipes to be found on this page
A breakfast themed tomato and onion stuffed portobello mushroom with poached egg is one of the recipes to be found on this page

Stuffed mushrooms are not only delicious, they are also a very versatile concept. While perhaps meat products are more often than not incorporated in the stuffing, it's entirely possible to enjoy completely vegetarian and even vegan-friendly stuffed mushrooms recipes of an endless number of different types. The recipes included on this page are varied and will hopefully get you thinking how you can adapt your favourite vegetables, herbs, and spices to stuff portobello (often referred to as breakfast, particularly in the UK) mushrooms.

Portobello or Breakfast Mushrooms

Portobello mushrooms are sometimes referred to simply as breakfast mushrooms in the UK
Portobello mushrooms are sometimes referred to simply as breakfast mushrooms in the UK

It is not essential but definitely a very good idea to remove the remaining piece of stalk from portobello mushrooms before they are stuffed. This is easily done by holding the mushroom cup side up in the palm of one hand and gently twisting the stalk with the fingers of your other hand. Above all, this allows you to incorporate more stuffing in the dish.

How to Bake Stuffed Portobello Mushrooms

Portobello mushroom with stalk stem removed
Portobello mushroom with stalk stem removed

In some of the recipes on this page, the mushrooms are stuffed before they are baked and in others, they are stuffed afterwards. In each instance, though, the mushrooms were cooked in the oven preheated to 375F/190C/Gas Mark 5 for ten minutes. There are a lot of conflicting temperature and time guides in this respect around the Web but a bit of simple experimentation found these guidelines to work very well both for plain and pre-stuffed mushrooms. Note that if you are cooking the mushrooms unstuffed, you should firstly drizzle them with some rapeseed or sunflower oil and season with a little salt and pepper.

Roast Vegetable Stuffed Mushrooms with Mozzarella and Fusilli

Mushrooms stuffed with mixed roasted vegetables, topped with buffalo mozzarella and served on a bed of pasta
Mushrooms stuffed with mixed roasted vegetables, topped with buffalo mozzarella and served on a bed of pasta

Cook Time

Prep time: 45 min

Cook time: 30 min

Ready in: 1 hour 15 min

Yields: 2 servings

Ingredients

  • 1 pound (approximately) tray of mixed roasting vegetables
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and pepper
  • 2 tablespoons rapeseed or sunflower oil
  • 4 portobello mushrooms
  • 6 ounces dried fusilli pasta
  • 2 slices soft buffalo mozzarella cheese
  • Finely sliced basil leaves to garnish

Instructions

Click thumbnail to view full-size
Mixed supermarket roasting vegetablesVegetables are ready for roastingRoasted vegetables are left to coolMixed roasted Mediterranean stuffed mushrooms ready for the ovenFusilli pasta is thoroughly drainedBuffalo mozzarella ballMozzarella slices laid on roasted stuffed mushroomsFusilli pasta bed is laid out for stuffed mushroomsStuffed mushrooms are laid on pasta bedEnjoying Mediterranean vegetables stuffed mushrooms with mozzarella and fusilli
Mixed supermarket roasting vegetables
Mixed supermarket roasting vegetables
Vegetables are ready for roasting
Vegetables are ready for roasting
Roasted vegetables are left to cool
Roasted vegetables are left to cool
Mixed roasted Mediterranean stuffed mushrooms ready for the oven
Mixed roasted Mediterranean stuffed mushrooms ready for the oven
Fusilli pasta is thoroughly drained
Fusilli pasta is thoroughly drained
Buffalo mozzarella ball
Buffalo mozzarella ball
Mozzarella slices laid on roasted stuffed mushrooms
Mozzarella slices laid on roasted stuffed mushrooms
Fusilli pasta bed is laid out for stuffed mushrooms
Fusilli pasta bed is laid out for stuffed mushrooms
Stuffed mushrooms are laid on pasta bed
Stuffed mushrooms are laid on pasta bed
Enjoying Mediterranean vegetables stuffed mushrooms with mozzarella and fusilli
Enjoying Mediterranean vegetables stuffed mushrooms with mozzarella and fusilli
  1. Put your oven on to preheat to 450F/220C/Gas Mark 8.
  2. Season the tray of mixed vegetables with the dried basil and oregano, salt and pepper. Drizzle over the oil and mix carefully but well with your hands.
  3. Lay the foil vegetable tray on an oven tray and cook in the oven for twenty minutes. Remove from the oven and allow around ten minutes to cool enough that the vegetables can be handled/chopped. Reduce the oven heat to 375F/190C/Gas Mark 5.
  4. Roughly chop the vegetables a little bit smaller and divide evenly between the four mushrooms. Lay the mushrooms on an oiled baking tray and cook for ten minutes.
  5. Add the pasta to a very large pot of boiling, heavily salted water. Simmer for ten minutes and drain through a colander.
  6. Divide the pasta between two serving plates and sit two mushrooms on top.
  7. Lay a slice of mozzarella on top of each mushroom before garnishing with the fresh basil.

Cheese Stuffed Mushroom Burger with Spicy Potato Wedges

Cheese stuffed mushroom is served as a burger with salad, pickles and spicy deep fried potato wedges
Cheese stuffed mushroom is served as a burger with salad, pickles and spicy deep fried potato wedges

Cook Time

Prep time: 1 hour

Cook time: 15 min

Ready in: 1 hour 15 min

Yields: 1 serving

Ingredients

  • 1 large baking potato, scrubbed but not peeled
  • Salt
  • 1 portobello mushroom
  • 1 tablespoon (approximately) grated/shredded cheddar cheese
  • Small handful fresh salad leaves
  • Soft bread roll
  • Black pepper
  • 2 dill pickle slices
  • Scattering of hot chilli powder for wedges

Instructions

Click thumbnail to view full-size
Potato wedges are firstly parboiledParboiled potato wedges ready for fridgePotato wedges are deep fried for the first timeCheese and sage is stuffed in to mushroomSalad is arranged on bottom of rollRoasted cheese stuffed mushroomChilli powder is scattered over potato wedgesCheese stuffed mushroom is laid on salad bedPickles are laid on cheese stuffed mushroomsFirst bite taken from cheese stuffed mushroom burger
Potato wedges are firstly parboiled
Potato wedges are firstly parboiled
Parboiled potato wedges ready for fridge
Parboiled potato wedges ready for fridge
Potato wedges are deep fried for the first time
Potato wedges are deep fried for the first time
Cheese and sage is stuffed in to mushroom
Cheese and sage is stuffed in to mushroom
Salad is arranged on bottom of roll
Salad is arranged on bottom of roll
Roasted cheese stuffed mushroom
Roasted cheese stuffed mushroom
Chilli powder is scattered over potato wedges
Chilli powder is scattered over potato wedges
Cheese stuffed mushroom is laid on salad bed
Cheese stuffed mushroom is laid on salad bed
Pickles are laid on cheese stuffed mushrooms
Pickles are laid on cheese stuffed mushrooms
First bite taken from cheese stuffed mushroom burger
First bite taken from cheese stuffed mushroom burger
  1. Chop the potato in to wedges and add to a pot of cold, salted water. Bring to a simmer for five minutes.
  2. Drain the wedges and allow to steam off for five minutes before adding to a plastic dish and the fridge for a minimum half hour.
  3. Start the oven preheating and pack the cheese fairly firmly in to the cup of the mushroom. Sit it on a lightly oiled tray and bake for ten minutes.
  4. When the mushroom is in the oven, bring a deep pan of oil up to a fairly high heat and deep fry the wedges for five or six minutes. Drain on kitchen paper and scatter with the chilli powder.
  5. Wash the salad leaves and shake dry. Cut the roll in half horizontally and lay the salad leaves on the bottom half.
  6. Take the cheese stuffed mushroom from the oven and season with black pepper. Lay on top of the salad leaves with a spatula.
  7. Lay the pickles on the mushroom, close the roll over and serve with the spiced wedges.

Salsa and Mozzarella Stuffed Mushrooms with Bruschetta

Mozzarella infused salsa stuffed mushroom on bruschetta
Mozzarella infused salsa stuffed mushroom on bruschetta

Cook Time

Prep time: 15 min

Cook Time: 10 min

Ready in: 25 min

Yields: 2 servings

Ingredients

  • Small handful mixed bell pepper slices, finely chopped
  • ½ small red onion, finely diced
  • 2 large garlic cloves - 1 peeled and finely diced for salsa; 1 peeled and lightly crushed for bruschetta
  • 1 tablespoon extra virgin olive oil, plus extra for bruschetta
  • Salt and pepper
  • 4 or 5 basil leaves, rolled and finely sliced
  • 2 portobello mushrooms
  • Rapeseed or sunflower oil for drizzling mushrooms
  • 1 sun dried tomato ciabatta bread roll
  • ½ small ball of soft buffalo mozzarella cheese, moderately finely chopped

Instructions

Click thumbnail to view full-size
Simple salsa ingredientsMain salsa ingredients added to a bowlBasil and seasonings are added to the salsa ingredientsSun dried tomato ciabattaRoasted portobello mushroomSun dried tomato bruschettaChopped mozzarella is added to salsa at last minuteStuffed mushroom can be served either on or beside bruschettaEnjoying salsa and mozzarella stuffed mushroom with bruschetta
Simple salsa ingredients
Simple salsa ingredients
Main salsa ingredients added to a bowl
Main salsa ingredients added to a bowl
Basil and seasonings are added to the salsa ingredients
Basil and seasonings are added to the salsa ingredients
Sun dried tomato ciabatta
Sun dried tomato ciabatta
Roasted portobello mushroom
Roasted portobello mushroom
Sun dried tomato bruschetta
Sun dried tomato bruschetta
Chopped mozzarella is added to salsa at last minute
Chopped mozzarella is added to salsa at last minute
Stuffed mushroom can be served either on or beside bruschetta
Stuffed mushroom can be served either on or beside bruschetta
Enjoying salsa and mozzarella stuffed mushroom with bruschetta
Enjoying salsa and mozzarella stuffed mushroom with bruschetta
  1. The salsa should be prepared while the oven is preheating for the mushrooms.
  2. Combine the red onion, peppers and diced garlic clove in a bowl with the olive oil, sliced basil leaves, salt and pepper.
  3. Cook the mushrooms as described near the top of the page.
  4. Two or three minutes before the mushrooms are due to be ready, cut the ciabatta roll in half and lightly toast the two halves on both sides. Rub with the crushed garlic clove on cut sides, drizzle with olive oil and season with salt and pepper.
  5. The mozzarella is stirred through the salsa at the very last minute before the combination is used to stuff the mushrooms.
  6. Serve the mushrooms on or beside a slice of bruschetta.

Spicy Rice Stuffed Mushrooms with Salad

Garlic and chilli infused rice stuffed mushrooms
Garlic and chilli infused rice stuffed mushrooms

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 2 portobello mushrooms
  • 3 ounces basmati rice
  • Salt
  • ½ small red chilli pepper, seeded and finely diced
  • ½ small green chilli pepper, seeded and diced
  • Black pepper
  • Mixed salad to serve
  • Shredded basil leaves to garnish

Instructions

Click thumbnail to view full-size
Rice is washed before it is cookedRice, garlic and seasoning is added to cooled riceSpicy rice is stuffed in to roasted mushrooms
Rice is washed before it is cooked
Rice is washed before it is cooked
Rice, garlic and seasoning is added to cooled rice
Rice, garlic and seasoning is added to cooled rice
Spicy rice is stuffed in to roasted mushrooms
Spicy rice is stuffed in to roasted mushrooms
  1. While your oven is preheating for roasting the mushrooms, bring a large pot of salted water to a boil.
  2. Wash the rice in a sieve under running cold water.
  3. When the mushrooms are in the oven, add the rice to the water, stir briefly but well and simmer for ten minutes.
  4. Drain the rice thoroughly and combine in a bowl with the chillies, some salt and some black pepper.
  5. Spoon the rice in to the mushrooms and plate with your mixed salad of choice, garnishing last of all with the basil.

Curried Chickpea Stuffed Mushrooms on Naan Bread

Homemade chickpea curry stuffed mushroom served on naan bread
Homemade chickpea curry stuffed mushroom served on naan bread

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 4 servings


Ingredients

  • 2 tablespoons sunflower oil
  • ½ small white onion, peeled and thinly sliced
  • ½ teaspoon garam masala
  • ½ teaspoon medium curry powder
  • 8 ounce can chopped tomatoes in tomato juice
  • ½ small red chilli, seeded and finely diced
  • ½ small green chilli, seeded and finely diced
  • 4 portobello mushrooms
  • 8 ounce can chickpeas in water
  • 2 teaspoons freshly chopped coriander/cilantro

Instructions

Click thumbnail to view full-size
Onion and seasonings are added to pot with oilOnions are briefly sauteed in spiced oilTomatoes and chillies are added to spiced onionsCanned chickpeas are washed under running cold waterChickpeas and chopped coriander are added to curry sauceMini naan breadsChickpea curry is stuffed in to mushrooms
Onion and seasonings are added to pot with oil
Onion and seasonings are added to pot with oil
Onions are briefly sauteed in spiced oil
Onions are briefly sauteed in spiced oil
Tomatoes and chillies are added to spiced onions
Tomatoes and chillies are added to spiced onions
Canned chickpeas are washed under running cold water
Canned chickpeas are washed under running cold water
Chickpeas and chopped coriander are added to curry sauce
Chickpeas and chopped coriander are added to curry sauce
Mini naan breads
Mini naan breads
Chickpea curry is stuffed in to mushrooms
Chickpea curry is stuffed in to mushrooms
  1. Start the oven preheating for the mushrooms.
  2. Add the oil, sliced onion and mushrooms to a small saucepan and gently sautee for a minute or so on a medium heat.
  3. Pour the tomatoes in to the pan and add the chillies. Stir well and bring to as low a simmer as possible for about fifteen minutes, stirring frequently, until a rich sauce is formed.
  4. Roast the mushrooms unstuffed.
  5. Wash the chickpeas in a colander under running col water.
  6. Add the chickpeas and the coriander to the sauce for the final couple of minutes of cooking, stirring them through.
  7. Heat the naan breads per the instructions on the pack and lay one on each serving plate.
  8. Take the musrooms from the oven and carefully fill with the curried chickpeas. A teaspoon is best used for this purpose. Lay one stuffed mushroom on each naan bread.

Vegetarian Stuffed Breakfast Mushroom, Poached Egg and Toast

Egg poached to perfection is sat on top of a tomato and onion stuffed mushroom on toast
Egg poached to perfection is sat on top of a tomato and onion stuffed mushroom on toast

In the UK, mushrooms, tomatoes, eggs and onions are four of the most popular non-meat elements of a full fried breakfast, while toast is an even more widely popular item at breakfast tables around the world. That very much provided the inspiration behind this creation which is ideal to serve for a slightly different but satisfying and nourishing breakfast. While a fried egg would be most popular as part of a full breakfast and could be served here, in this case the egg has been poached. Immediately below, you will find a short video affording tips for how to poach an egg to perfection every time.

Cook Time

Prep time: 15 min

Cook time: 10 min

Ready in: 25 min

Yields: 2 servings

Ingredients

  • 2 portobello mushrooms
  • 1 small to medium tomato, seeded and diced
  • ½ small white onion, moderately finely chopped
  • Salt and pepper
  • 2 teaspoons rapeseed or sunflower oil
  • 2 eggs
  • Vinegar for egg poaching water
  • 2 slices bread for toasting
  • Finely sliced basil leaves to garnish

Instructions

Click thumbnail to view full-size
Tomato and onionFinely diced tomato and onionTomato and onion is lightly oiled and seasonedMushroom stuffed with tomato and onionCutting circle from toast with large drinking glassToast circle is laid on serving plateTomato and onion stuffed mushroom is laid on toastPoached egg is laid on top of stuffed mushroomBasil garnishes poached egg
Tomato and onion
Tomato and onion
Finely diced tomato and onion
Finely diced tomato and onion
Tomato and onion is lightly oiled and seasoned
Tomato and onion is lightly oiled and seasoned
Mushroom stuffed with tomato and onion
Mushroom stuffed with tomato and onion
Cutting circle from toast with large drinking glass
Cutting circle from toast with large drinking glass
Toast circle is laid on serving plate
Toast circle is laid on serving plate
Tomato and onion stuffed mushroom is laid on toast
Tomato and onion stuffed mushroom is laid on toast
Poached egg is laid on top of stuffed mushroom
Poached egg is laid on top of stuffed mushroom
Basil garnishes poached egg
Basil garnishes poached egg
  1. Start your oven preheating.
  2. Combine the tomato, onion and oil in a bowl, seasoning well with salt and pepper.
  3. Stuff the mushrooms with the tomato and onion mix, pressing down lightly as you do so to fully compact.
  4. Put the mushrooms on to a lightly oiled tray and in to the heated oven.
  5. The eggs should be poached as described in the video during the last few minutes of mushrooms cooking time.
  6. Make the toast while the eggs are poaching and use a very large drinking glass (or a mug) to cut a circle from each slice. Lay a circle of toast on two serving plates.
  7. When the mushrooms are ready, remove from the oven and lay one on top of each toast circle.
  8. Lay a poached egg on top of each stuffed mushroom and garnish for service with the basil.

Questions & Answers

    Comments

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      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        16 months ago from Wishaw, Lanarkshire, United Kingdom

        I love all types of mushrooms but portobellos definitely are something special with their almost meaty texture. Enjoy!

      • Elderberry Arts profile image

        Claire 

        17 months ago from Surrey, Uk

        I was never much of a mushroom fan, until I was introduced to portobollo mushrooms. Definatly going to try a few of your recipes. Thank you for sharing.

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        3 years ago from Wishaw, Lanarkshire, United Kingdom

        I was lucky to be introduced to very spicy foods as a very young child, Kristen. Probably why I'm so adventurous with food.

      • Kristen Howe profile image

        Kristen Howe 

        3 years ago from Northeast Ohio

        That's good to hear, Gordon. You have some culinary appetite to try hot and exotic foods.

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        3 years ago from Wishaw, Lanarkshire, United Kingdom

        Yes, I'm a big fan of spicy food Kristen in many ways. Fortunately, it can easily be missed out or reduced in most recipes.

      • Kristen Howe profile image

        Kristen Howe 

        3 years ago from Northeast Ohio

        Great recipes Gordon. You sure like them hot and spicy with the chillies and the curry. The ones without them I can sure try to do this summer. Voted up for useful!

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        3 years ago from Wishaw, Lanarkshire, United Kingdom

        Thanks, Blackspaniel1. I hope you get to taste some of the ideas for real and don't have to go on simply imagining for too long :)

      • Blackspaniel1 profile image

        Blackspaniel1 

        3 years ago

        These look great. I can just imagine the taste!

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        3 years ago from Wishaw, Lanarkshire, United Kingdom

        Hi, Nell. Good to hear from you and glad you may have some experiments with these mushroom ideas. Enjoy! :)

      • Nell Rose profile image

        Nell Rose 

        3 years ago from England

        Hiya Gordon, thought I would pop over to see how your doing, this is great, I loved mushrooms so I will be experimenting with these in my kitchen! lol! have a great day, nell

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        3 years ago from Wishaw, Lanarkshire, United Kingdom

        Thanks, randomcreative. I'm glad that you're a portobello mushroom fan and hope you enjoy any of these ideas which you try.

      • randomcreative profile image

        Rose Clearfield 

        3 years ago from Milwaukee, Wisconsin

        I love portobello mushrooms and am always looking for new ways to prepare them. Thanks as always for the great range of recipes.

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        3 years ago from Wishaw, Lanarkshire, United Kingdom

        Thank you very much, Jaye. I'm glad you like the ideas and hope very much you get the chance to try some of them out for yourself. Enjoy! :)

      • JayeWisdom profile image

        Jaye Denman 

        3 years ago from Deep South, USA

        Almost a Portobello cookbook! Thanks! Your instructions and photos of prep in progress are as good as some of the "foodie" blogs. Voted Up+++

        Jaye

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        3 years ago from Wishaw, Lanarkshire, United Kingdom

        Thank you, peachpurple. I'm glad the Hub will be useful to you. That's always great to hear.

      • peachpurple profile image

        peachy 

        3 years ago from Home Sweet Home

        Wow you made a great hub of mushroom recipe that i had been hunting for

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