The Best Stuffed Portobello Mushrooms (Baked Recipe)
This portobello mushroom recipe is stuffed with cheese, garlic, tomatoes, spinach and bell peppers! Make these cheesy mushrooms for a hearty vegetarian main dish.
My husband grew up eating grilled portobello caps, and they’re truly one of his favorite foods! I was inspired to develop this stuffed portobello mushrooms recipe when we had an overabundance of mushrooms from our farm share. Even if you aren’t a fan of mushrooms, I think you’ll like these easy stuffed mushrooms! The creamy, cheese filing is packed with flavor and vegetables.
This easy recipe makes a great appetizer, side dish or main course! Stuffed portobellos have a meaty texture and can truly be a whole meal by themselves if that’s what you’re looking for!
Choosing the Right Mushroom:
When picking out your portobello mushroom caps, look for mushrooms that are 4-6 inches around and firm to the touch. To clean the mushrooms, wipe them clean with a damp cloth. I don’t recommend rinsing them in water because they tend to take on water and get a little waterlogged, which could result in them being a bit soggy when cooked.
Make Ahead Instructions:
This great recipe can be made ahead of time! Go ahead and stuff your mushrooms, then tightly wrap them in plastic wrap. Store them in the refrigerator for up to a day before cooking! You will want to bring them out of the fridge 20-30 minutes before they go in the oven to allow them to sit at room temperature and take the chill off of the creamy filling!
Check out my other mushroom recipes on Blackberry Babe.
Substitutions and Additions:
This stuffed mushroom recipe is super versatile. Here are a few suggestions for recipe substitutions or additions:
- Instead of the cream cheese, feel free to use goat cheese or feta cheese
- Consider adding a cooked, shredded chicken breast. It’s a great way to use up leftover chicken!
- You can also add 3/4 cup crab meat, Italian sausage, ground beef, ground turkey or any cooked sausage to the stuffing mixture for extra protein
- After baking, drizzle with balsamic glaze for extra flavor.
- Instead of the red peppers, use green or yellow bell peppers.
- Substitute cheddar cheese for the mozzarella cheese
- Caramelized onions are a wonderful addition to the filling or the topping!
- Add a handful of diced green onions to the filling.
- Adapt this recipe by using smaller mushrooms, removing the stems and stuffing. You will need 1-1.5 pounds of mushrooms.
If you’re a mushroom lover, check out: Sauteed Thyme Garlic Mushrooms – Steakhouse Mushroom Recipe | Drunken Mushrooms (Beer Braised Mushrooms) | Sausage Stuffed Mushrooms
If you don’t want to throw away the mushroom stems, I’ve got you! Wipe them clean and chop them into a fine dice, then add it to the creamy filling.
Serving Suggestions for Easy Stuffed Portobello Mushrooms:
Serve with warm, crusty bread and a crisp green salad!
You can also serve these for a hearty appetizer, or side dish for smoked salmon, grilled steak or grilled chicken!
Storing Leftover Mushrooms:
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350° F. for 5 minutes or in the microwave for 2-3 minutes.
The Best Stuffed Portobello Mushrooms (Baked Recipe)
Ingredients
- 4 large portobello mushrooms 4-6” in diameter
For the filling- Step 1:
- 2 tablespoons olive oil divided
- 2 cups of spinach
- ½ cup red bell pepper diced
- ¼ cup red onion diced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon each salt black pepper and paprika
- 4 garlic cloves minced
For the filling- Step 2:
- 1 cup parmesan cheese
- 4 ounces cream cheese softened
- ½ cup sour cream
- ½ cup tomatoes diced
- ¼ cup breadcrumbs
- ¼ cup fresh parsley
For topping:
- ¼ cup mozzarella cheese shredded
For garnish:
- 1 tablespoon fresh parsley or fresh herbs of choice
- diced tomatoes or peppers
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Wipe off the mushrooms to remove the dirt. You can use a paper towel or a damp clean kitchen towel. Remove the stems from the mushrooms by twisting them off and discarding them. Scrape out any dark gills to create more space for the stuffing.
- Place the mushrooms on a 9×13 sheet pan lined with parchment paper. Set aside.
- To a large sauté pan add 1 tablespoon of olive oil and heat over medium-high heat. Add spinach, red bell pepper, red onion, Italian seasoning, red pepper flakes, salt, pepper, and paprika. Sauté and for 5 minutes or until the spinach has wilted. In the last 30 seconds, add the garlic.
- To the sauteed vegetables, add the parmesan cheese, cream cheese, sour cream, tomatoes, breadcrumbs, and parsley (reserve 1 tablespoon for the garnish). Stir for 1-2 minutes until fully incorporated and heated through.
- Use a spoon to fill the mushroom caps with the mixture from the skillet.
- Top with the mozzarella cheese.
- Bake on a rack in the middle of your oven for 17 minutes or until the mushrooms start to become tender.
- With a pastry brush baste the outside of the mushrooms with the remaining 1 tablespoon of olive oil. Bake for an additional 5 minutes.
- Finally, turn the oven to broil on high for 1-2 minutes or until the tops are golden brown.
- Garnish with fresh parsley (or fresh basil) and red bell peppers. Serve warm.
