Stuffed Portobello Mushrooms Recipe
If you’re looking for a dish that’s packed with flavor, easy to prepare, and looks absolutely stunning on the plate, Stuffed Portobello Mushrooms are the answer. These hearty mushrooms serve as the perfect vessel for a savory mixture of sautéed veggies, herbs, and plenty of gooey cheese. Whether you’re serving them as an appetizer, a satisfying vegetarian main, or a show-stopping side dish, this recipe is bound to become a favorite. It’s comfort food that feels gourmet, making it just right for both weeknight dinners and special occasions alike.
Ingredients You’ll Need
You only need a handful of ingredients to bring these Stuffed Portobello Mushrooms to life, but each one shines. The stars of the dish work in harmony, creating a perfect balance of taste, color, and texture that’s guaranteed to impress every time.
- Portobello Mushrooms (4 large, stems removed): The robust, earthy caps are the perfect “bowls” for a hearty filling.
- Olive Oil (2 tbsp): Adds a gorgeous finish and helps the mushrooms roast to perfection.
- Garlic (2 cloves, minced): Brings depth and bite to the savory filling.
- Spinach (1 cup, chopped): Lends a vibrant color and nutrient boost.
- Cherry Tomatoes (½ cup, diced): Brightens up the filling with juicy freshness.
- Breadcrumbs (¼ cup): Add subtle crunch and help hold everything together.
- Parmesan Cheese (¼ cup, grated): Infuses the stuffing with irresistible salty, nutty notes.
- Mozzarella Cheese (½ cup, shredded): Melts beautifully for a delightfully gooey top.
- Italian Seasoning (1 tsp): Blends fragrant herbs for that classic Italian flavor.
- Salt & Pepper (to taste): Brings the flavors together just right.
- Fresh Basil or Parsley (for garnish, optional): Adds a fresh, herby finish to each bite.
How to Make Stuffed Portobello Mushrooms
Step 1: Preheat and Prep
Begin by preheating your oven to 375°F (190°C). To keep cleanup simple and prevent sticking, lightly grease a baking sheet with olive oil or non-stick spray. This step is quick, but makes all the difference in baking up Stuffed Portobello Mushrooms with a gorgeous golden edge.
Step 2: Prepare the Mushrooms
Grab your portobello caps and give them a gentle brush with olive oil on both sides—it’s like a mini spa treatment that helps them roast up juicy and flavorful. Lay them gill-side up on your baking sheet and sprinkle with a little salt and pepper for a simple but crucial layer of seasoning.
Step 3: Make the Filling
Grab a skillet and warm up one tablespoon of olive oil over medium heat. Add the minced garlic and let it get fragrant for about a minute. Next, toss in the chopped spinach and cook until it wilts, letting those greens become wonderfully tender. Move the pan off the heat and mix in your vibrant cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, and a pinch of salt and pepper. Your kitchen will smell heavenly!
Step 4: Stuff the Mushrooms
Spoon the flavorful filling into each prepared mushroom cap, letting it mound up a little for some tempting height. Now sprinkle a generous layer of shredded mozzarella on top—because who can resist that bubbly, melty goodness?
Step 5: Bake to Perfection
Pop the baking sheet in your preheated oven and bake for 15 to 18 minutes. The mushrooms should turn tender, with the cheese bubbling and starting to turn golden. It’s the moment all those textures and flavors come together—pure bliss!
Step 6: Serve and Enjoy!
Finish your Stuffed Portobello Mushrooms with a sprinkle of fresh basil or parsley, if you like. Serve them warm and watch your guests swoon at the enticing aroma and gorgeous presentation.
How to Serve Stuffed Portobello Mushrooms
Garnishes
A final flourish of freshly chopped basil or parsley brightens up the plate and complements the rich filling. For an extra burst of flavor, try a light drizzle of balsamic glaze or a sprinkle of chili flakes for gentle heat. You can even grate a little more Parmesan over the top right before serving for a touch of salty decadence.
Side Dishes
Stuffed Portobello Mushrooms are wonderfully versatile as either a main or a side. Pair them with a simple mixed greens salad, a hearty grain like farro or quinoa, or a creamy polenta to round out your meal. For a special touch, serve alongside roasted vegetables or a crisp white wine.
Creative Ways to Present
If you want to really wow your guests, arrange the Stuffed Portobello Mushrooms on a platter lined with baby greens or colorful roasted peppers. Slice them into wedges as a shareable appetizer, or serve individually as an elegant vegetarian main course for a dinner party.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which rarely happens!), simply let your Stuffed Portobello Mushrooms cool to room temperature, then transfer them to an airtight container. They’ll stay tasty in the fridge for up to 3 days.
Freezing
While fresh is best for these mushrooms, you can freeze them if needed. Place the cooled Stuffed Portobello Mushrooms on a baking sheet to freeze solid, then move them to a freezer-safe bag or container. They’ll keep well for up to a month, though the texture of the mushrooms and spinach will soften a bit once thawed.
Reheating
To reheat, simply place the mushrooms on a baking sheet and warm in a 350°F (175°C) oven for about 10–12 minutes, or until hot throughout. If microwaving, use short intervals to avoid making them soggy. A quick reheat keeps the cheese gooey and delicious.
FAQs
Can I make Stuffed Portobello Mushrooms vegan?
Absolutely! Just swap the cheeses for your favorite vegan cheese alternatives and use plant-based breadcrumbs. The result is just as satisfying and full of flavor.
Can I use a different type of mushroom?
Portobello caps are ideal because of their size and texture, but you can also use large cremini or even white mushrooms for mini versions. Just adjust the filling and baking time accordingly.
How can I add some protein for a more filling meal?
Try mixing cooked quinoa, sautéed lentils, or chopped nuts into the filling. You can even add bits of cooked sausage or shredded chicken, if you don’t need the dish to be vegetarian.
Can I prepare Stuffed Portobello Mushrooms ahead of time?
Yes, you can assemble the mushrooms and keep them covered in the fridge for up to 24 hours before baking. Bake just before serving for the best texture and flavor.
What’s the best way to clean portobello mushrooms?
Wipe each mushroom gently with a damp paper towel or soft brush to remove any dirt. Avoid soaking them, as mushrooms absorb water and can become soggy when baked.
Final Thoughts
I hope you’re as excited as I am to whip up these Stuffed Portobello Mushrooms! They’re a celebration of fresh flavors, irresistible cheese, and satisfying textures. Whether you’re making dinner for family, friends, or just treating yourself, this dish promises warmth, comfort, and a whole lot of deliciousness. Give them a try—you might just find they become a go-to favorite in your kitchen, too!
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Stuffed Portobello Mushrooms Recipe
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Stuffed Portobello Mushrooms are a delightful and flavorful dish, perfect for a satisfying meal or a standout side. The meaty portobello mushrooms are filled with a savory mixture of spinach, cherry tomatoes, breadcrumbs, and cheeses, then baked to perfection. A sprinkle of fresh herbs on top adds a burst of freshness.
Ingredients
Portobello Mushrooms:
- 4 large Portobello Mushrooms, stems removed
Olive Oil:
- 2 tbsp Olive Oil
Garlic:
- 2 cloves Garlic, minced
Spinach:
- 1 cup Spinach, chopped
Cherry Tomatoes:
- ½ cup Cherry Tomatoes, diced
Breadcrumbs:
- ¼ cup Breadcrumbs
Parmesan Cheese:
- ¼ cup Parmesan Cheese, grated
Mozzarella Cheese:
- ½ cup Mozzarella Cheese, shredded
Italian Seasoning:
- 1 tsp Italian Seasoning
Salt & Pepper:
- To taste
Fresh Basil or Parsley (for garnish, optional):
Instructions
- Step 1: Preheat and Prep – Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- Step 2: Prepare the Mushrooms – Brush both sides of the mushrooms with olive oil, place them gill-side up on the baking sheet, and season with salt and pepper.
- Step 3: Make the Filling – Sauté minced garlic in olive oil, add spinach and cook until wilted. Remove from heat, mix in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
- Step 4: Stuff the Mushrooms – Spoon the filling into each mushroom cap and sprinkle mozzarella cheese on top.
- Step 5: Bake to Perfection – Bake for 15–18 minutes until mushrooms are tender and cheese is melted.
- Step 6: Serve and Enjoy! – Garnish with fresh basil or parsley and serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 180
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Stuffed Portobello Mushrooms, Mushroom Recipes, Vegetarian Stuffed Mushrooms, Italian Appetizers
