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!
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.
Stuffed Mushrooms
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.
FAQs & Expert Tips
FAQs
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.
I haven’t made these yet but I’m planning to tonight.. I just wanted to check out of curiosity (for future reference), when you say it’s best to freeze before baking, do you only mean the final bake? Is it still best to do the pre-bake in the prep step before freezing? Sorry if this is a silly question ^_^;
Not a silly question, but yeah pre-bake them and then freeze them stuffed.
After putting them stem-side down in the oven for 10ish minutes, my mushrooms flattened into disks. There was no room for stuffing so I carefully layered it on top like a pizza… is there a way to prevent this mushroom flattening?
That shouldn’t have really happened. You can try putting them stem-side up and then if there’s any liquid inside the mushroom just use a paper towel to soak it up.
One of our favorite meatless meals, we love this!!
Can shredded chicken be added to this?
Sure!
I made these last night for dinner using large mushrooms for a main dish meatless dinner. They were absolutely delicious and my husband said that I can make them again anytime!!
We love to see everyone happy with our recipes. So glad you two enjoyed them!
This is a tasty and easy recipe which is quick to prepare ((40 minutes start to finish as stated). I always remove portobello gills before baking. They are dark and can make the filling unappealing! Have made this several times and it’s my go-to stuffed mushroom recipe. Thanks Jo!!
We are so glad you liked them!
I really liked how easy it was to make. I added some chopped artificial crab meat and a small amount of chopped shrimp. I also added old bay seasoning to give the seafood some kick.
We all loved these!!! Easy and delicious!
Loved this!
Loved the mushrooms, I didn’t use peppers I run from them. I added soaked walnuts, nutritional yeast for that cheesy flavour ( now it’s vegetarian ). So good thanks for the inspiration! So yummy.
This was one of the yummier and filling stuffed mushroom recipes I’ve ever made. I served them on a bed of spring greens and drizzled all of it with high-quality balsamic vinegar and olive oil. The only changes I made were using caraway seed and fresh oregano in place of all of the garlic. My husband is allergic to garlic. It wasn’t missed.
I love the caraway seeds idea. 🙂
This recipe was easy and delicious! The goat cheese gives the filling a little tang which other stuffed mushrooms I’ve had lacked. The only difference I did was mixing stuffing all together then stuffing the portabello. I like my shrooms firm so I didn’t pre cook them but every thing came out gently firm and cooked through. I will definitely make these again!
So glad you liked it!
I made this with 2 portobellos and corn on the cob a light dinner tonight for hubby and I It was very filling (Forgot to halve the filling! 😜).
Quick question tho when ever I have made the portobello before I scrape out the gills but you never mentioned it. Should they be removed?
It’s not necessary, but you can if you like!
Excellent! Since I’m a strong believer in the power of culinary herbs, I added a teaspoon of dried basil (California sweet) and enjoyed tremendously! Thank you for sharing…
This recipe was easy and delicious! I’m so making it again. A winner!!