Stuffed Portobello Mushrooms
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These Stuffed Portobello Mushrooms are stuffed with veggies and cheese, making for a great appetizer that’s perfect for all occasions. A great and delicious way for stuffing big mushrooms, simple to make and always a crowd favorite!
Stuffed Mushrooms
I know a lot of people are not a fan of mushrooms, but mushrooms are great for you and they are full of vitamins. I, personally, love them and I cook with mushrooms a lot. They’re very versatile and are perfect for stuffing.
I love stuffing mushrooms, and I have a couple other recipes on the blog, like these veggie stuffed mushrooms or these pizza stuffed mushrooms.
Mushrooms are very versatile and there are lots of ways to use them. I use them in pasta, stir fries, pies, or roast them. My favorite way to have them though, is to stuff them, because you can literally stuff them with anything and everything.
Ingredient Notes
- Portobello mushrooms – Portobello mushrooms come in different sizes. Not only can you use large portobello mushrooms, you can also use baby portobellos. Having said that, regular white mushrooms or cremini mushrooms can also be stuffed, so use your favorite. The only thing to keep in mind is that the smaller the mushrooms are the more you can stuff.
- Cheese – In this recipe, I used a combination of goat cheese and mozzarella cheese, but feel free to use your favorites.
- Veggies – I used a combination of spinach, bell peppers and tomatoes. You can use other veggies as well.
- Onion and Garlic – I love using these ingredients to enhance the flavor of the stuffing.
- Breadcrumbs – Necessary to bind the veggies a bit. You can use your favorite breadcrumbs, Italian or Panko.
- Hot Sauce – This is an optional ingredients, and only add it if you want your stuffed mushrooms to have a bit of a kick.
How To Make Portobello Stuffed Mushrooms
- Prep the oven: Preheat oven to 400°F.
- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Stir in the tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional 2 minutes.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
- Bake: Bake for 10 minutes or until the cheese melts.
Frequently Asked Questions
What Are Portobello Mushrooms?
Believe it or not, portobello mushrooms are really the fully mature version of cremini mushrooms. They’re large and dark and are perfect for stuffing or grilling.
What Else Can You Stuff Mushrooms With?
Pretty much anything you like. Try stuffing them with sausage, bacon, different cheese, different veggies, whatever you like.
Can You Grill These Stuffed Mushrooms?
Absolutely! These sturdy mushrooms are perfect for grilling. Simply preheat your BBQ to medium high and grill in a closed BBQ for about 10 to 15 minutes.
Tips
- Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
- Don’t soak the mushrooms in water, use a mushroom brush to clean them.
- Don’t skip the step of removing excess water from the mushrooms.
Leftover Stuffed Mushrooms
If you’ve got some leftovers, you can store them in the fridge for 5 to 7 days in an airtight container.
Freezing
These stuffed mushrooms are perfect for freezing, however, it’s best to freeze them before baking. Freeze them in an airtight container for up to 3 months.
More Great Recipes To Try
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Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms (or 8 smaller ones)
- 1 tablespoon olive oil
- ½ medium onion (chopped)
- 4 cloves garlic (minced)
- ½ medium green bell pepper (chopped)
- 2 cups spinach (chopped)
- 4 cocktail tomatoes (chopped)
- ¼ cup goat cheese (crumbled)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon hot sauce (Frank’s)
- ½ cup breadcrumbs
- ½ cup mozzarella cheese (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the oven: Preheat oven to 400°F.
- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
- Bake: Bake for 10 minutes or until the cheese melts.
Notes
- Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
- Don’t soak the mushrooms in water, use a mushroom brush to clean them.
- Don’t skip the step of removing excess water from the mushrooms.
- You can store leftover stuffed mushrooms in the fridge for 5 to 7 days in an airtight container.
- These stuffed mushrooms are perfect for freezing, however, it’s best to freeze them before baking. Freeze them in an airtight container for up to 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Made these for dinner. Delicious. Only had four mushrooms so piled on the filling. Used red pepper not green. Used some tomato puree I had made previously instead of tomatoes. Grated Gouda on top. Very adaptable recipe!
I used a small food processor and combined the stuffing ingredients, then piped them into the mushrooms for a more “elegant” look. I substituted the green pepper for a red one and omitted the tomatoes (since they were being served in another dish). I also did not use the mozzarella, but opted for feta. I also used a dot of Sriracha to complete the appetizer. I like the recipe presented because it gives the basics of cooking portabello mushrooms. They can be stuffed with almost anything, depending on what the “theme” of your dinner will be. GET CREATIVE !!!!
Made these last night….fantastic! Did not have any goat cheese, so added feta instead. Ran out of mozzarella, so used grated parm/reggiano. Delish! Will definitely make these again!
Yummy!!!
AMAZING
The recipe was easy and delicious. This is my 2nd time making this recipe. I noticed the mushrooms didn’t have much flavor so I’ll have to remember to add sea salt to the pan before I put them back in the oven. I also noticed 1/2 cup bread crumbs drys the mixture out. 1/3 cup of bread crumbs was enough.
I’m glad you enjoyed the recipe and found it easy! It’s always good to tweak recipes to suit your taste.
Pretty foolproof recipe! However the portobello was kinda tasteless so next time I might season it as well
Glad you found the recipe easy to follow! Absolutely, seasoning the portobello directly can definitely elevate the flavor even more. Thanks for the feedback, and happy cooking on your next try!
This recipe is easy and DELICIOUS!!!
I just made it for the 3rd time after only recently finding this recipe and used what I had on hand this time.
Still yummy! I’m not a goat cheese fan, so I used Feta instead. I was out of spinach, so added extra onion and yellow bell pepper (I had no green pepper on hand). No tomatoes, so used some salsa instead and I subbed Pepperidge Farms Herb stuffing (dry) for the breadcrumbs.
Oh, this was SO good! We’re trying to eat more plant forward, and I will definitely add this to my rotation. I followed the recipe to a tee, except that I measured the mozzarella with my heart, 😉 and I would change nothing!
I made today. They turned out great.
Wonderful!
I made these for lunch today and they are fantastic. they are now on the menu for the 4th of July.
So glad you liked them!
Great recipe! Everyone loved it. Paired well with our side -lemon parsley basil couscous.
Great recipe, versatile and easy to follow. We did goat cheese only and added chopped green onion to the cheese as well which added loads of flavour!
Made this tonight for dinner. OMG it is truly the best stuffed Portabella mushrooms ever! enjoy…so easy to make! thanks for this great recipe!
My pleasure, so glad you enjoyed them!
Great recipe! Delicious, healthy, and totally flexible with whatever veggies you have on hand too! I made it as written but have also varied it by adding in sliced asparagus, red bell pepper, feta cheese, and topping with cheddar cheese. The addition of hot sauce does not make it “hot” (at least not to me) but adds a TON of flavor. Don’t leave it out– I had tried the mixture before the hot sauce and then after and BIG difference!