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4.57 from 58 votes

Stuffed Portobello Mushrooms

 Stuffed Portobello Mushrooms – these mushrooms are stuffed with lots of veggies plus goat cheese and topped with mozzarella cheese.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: stuffed mushrooms, stuffed portobello mushrooms
Servings: 4
Calories: 203kcal
Author: Joanna Cismaru


  • 4 large portobello mushrooms
  • 1 tbsp olive oil
  • 1/2 onion chopped
  • 4 cloves garlic minced
  • 1/2 green bell pepper chopped
  • 2 cups spinach chopped
  • 4 cocktail tomatoes chopped
  • 1/4 cup goat cheese crumbled
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 tbsp hot sauce Frank's
  • 1/2 cup breadcrumbs
  • 1/2 cup mozzarella cheese shredded


  • Preheat oven to 400 F degrees.
  • Carefully remove stems from mushrooms. 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.
  • Do not throw away the stems from the mushrooms but chop them up to be added to the stuffing.
  • 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. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
  • Stuff the mushrooms with the mixture equally. Top with mozzarella cheese.
  • Bake for about 10 minutes or until the cheese melts.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1mushroom | Calories: 203kcal | Carbohydrates: 17g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 531mg | Potassium: 402mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9525IU | Vitamin C: 24.5mg | Calcium: 224mg | Iron: 2.7mg