Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a savory and elegant dish that combines the rich, meaty flavor of portobello caps with a flavorful filling of vegetables, herbs, and cheese. Whether served as a main course or a hearty side, this recipe offers both nutrition and taste.

Why You’ll Love This Recipe

These mushrooms are a perfect vegetarian option that feels indulgent without being heavy. The filling is customizable, the preparation is simple, and the presentation is always impressive. Great for weeknight dinners or special occasions.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Large portobello mushroom caps
• Olive oil
• Garlic, minced
• Onion, diced
• Spinach, chopped
• Cherry tomatoes, halved
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Italian seasoning
• Salt
• Black pepper
• Fresh parsley, chopped (for garnish)

directions

1. Preheat oven to 375°F (190°C).
2. Gently clean the mushroom caps and remove stems. Optionally scrape out gills for more space.
3. Brush both sides with olive oil and place on a baking tray.
4. In a skillet, heat olive oil and sauté garlic and onion until soft.
5. Add spinach and cook until wilted. Stir in tomatoes and season with salt, pepper, and Italian seasoning.
6. Spoon the mixture evenly into the mushroom caps.
7. Top with mozzarella and Parmesan cheese.
8. Bake for 15–20 minutes or until mushrooms are tender and cheese is bubbly and golden.
9. Garnish with fresh parsley and serve warm.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add cooked quinoa or lentils for a more filling version.
• Use goat cheese or feta for a tangy alternative.
• Include pine nuts or chopped walnuts for added texture.
• Add sun-dried tomatoes or olives for Mediterranean flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. Avoid microwaving, as it may cause sogginess.

FAQs

Should I remove the mushroom gills?

It’s optional, but doing so creates more space and reduces moisture.

Can I make these ahead of time?

Yes, prepare the filling and assemble the mushrooms ahead. Bake when ready to serve.

Are they suitable for vegans?

Not as written, but use plant-based cheeses for a vegan version.

Can I grill instead of bake?

Yes, use foil and grill over medium heat until the mushrooms are tender.

What can I serve with these mushrooms?

They pair well with salads, rice, couscous, or roasted vegetables.

Are stuffed mushrooms gluten-free?

Yes, as long as all cheese and seasonings are certified gluten-free.

Can I freeze them?

Freezing is not recommended, as mushrooms can become soggy when thawed.

Can I use smaller mushrooms?

Yes, baby portobellos or cremini mushrooms work well for appetizers.

What kind of cheese works best?

Mozzarella for meltiness, Parmesan for flavor, or any cheese of your choice.

Can I add meat to the filling?

Yes, cooked ground sausage or bacon bits can be added for a meaty twist.

Conclusion

Stuffed Portobello Mushrooms are a delicious and versatile dish perfect for vegetarians and meat-lovers alike. Easy to customize and visually appealing, they’re a wonderful choice for both weeknight meals and elegant gatherings.

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