Stuffed Portobello Mushrooms

katya bou

Stuffed Portobello Mushrooms

Discover the perfect elegant yet easy dish with these savory Stuffed Portobello Mushrooms, ideal as an appetizer, main course, or side dish. Packed with umami flavors, versatile fillings, and nutrient-rich mushrooms, this recipe will quickly become a kitchen favorite.

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Prep Time 20

Cook Time 25

Resting Time 15

Total Time 45

Servings: 4 mushrooms

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Vegetarian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Portobello Mushroom Caps

4 large Portobello mushroom caps stems removed and gently wiped clean

Oil

2 tablespoons olive oil divided

Vegetables & Aromatics

1 small onion finely diced
2 cloves garlic minced
1/2 cup bell pepper finely diced, any color or mix
1/2 cup spinach finely chopped, fresh or frozen (thawed and squeezed dry)

Cheeses & Breadcrumbs

1/2 cup breadcrumbs panko or regular, gluten-free option
1/2 cup Parmesan cheese grated, plus extra for topping
1/2 cup mozzarella cheese shredded or preferred melting cheese
1/4 cup cream cheese softened

Herbs & Seasonings

2 tablespoons fresh parsley chopped
1 teaspoon dried Italian seasoning or mix of oregano, basil, thyme
salt to taste
freshly ground black pepper to taste

Optional Additions

1/2 cup cooked and crumbled sausage or cooked quinoa or finely chopped sun-dried tomatoes

Equipment

Baking sheet
skillet,
Mixing bowl

Method

Gently clean the mushroom caps with a damp paper towel and remove the stems. Scrape out the gills using a spoon. Place caps gill-side up on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and set aside.
Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook 3-5 minutes until soft and translucent.
Add minced garlic and diced bell pepper to skillet. Cook for 3-4 minutes until bell pepper softens. Add any additional vegetables like spinach and cook until tender and moisture evaporates.
Remove skillet from heat. In a bowl, combine sautéed vegetables with breadcrumbs, Parmesan, mozzarella, cream cheese, parsley, and Italian seasoning.
Season filling with salt and pepper. Taste and adjust seasonings. Add optional ingredients like sausage or sun-dried tomatoes. Mix well until combined and moist but not wet.
Spoon the filling into each mushroom cap, mounding slightly and pressing down lightly to compact.
Optionally, sprinkle extra Parmesan or mozzarella on top for a golden crust.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until mushrooms are tender, filling is heated through, and cheese is bubbly and golden.
Remove from oven and let rest a few minutes before serving warm as an appetizer, side, or main dish.

Notes

These Stuffed Portobello Mushrooms reheat beautifully and can be customized with various vegetables, proteins, and cheeses to suit dietary preferences.