The Best Stuffed Portobello Mushrooms (Baked Recipe)
Cheesy stuffed portobello mushrooms loaded with spinach, tomatoes, garlic and bell peppers. A hearty vegetarian main or holiday side, baked in less than 30 minutes.
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 large mushrooms from our farm share. Even if you aren’t a fan of mushrooms, I do think you’ll like these easy stuffed mushrooms! The creamy, cheese filing is packed with more veggies and tons of cheesy flavor.
“Delish and RICH! I’d definitely take your suggestion and have the mushroom with a crisp salad and a baguette or another nice bread!” – Susan
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, making them the perfect addition to any dining table.
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.
Frequently Asked Questions
Some people do, I do not! Cooking at a higher oven temperature helps to keep them from getting soggy.
I bake them at 400 degrees Fahnenheit for about 17 minutes, until the caps are tender and the cheese is melted. The cheese should start to get a bit golden brown on top, but it should not burn! Larger mushroom caps make need a few extra minutes.
You do NOT have to, but I do recommend it. Scraping out some of the dark gills with a spoon makes more room for the filling and it will look much more attractive when baked.
These large mushroom caps can hold just about anything. Think about it like a stuffed pepper! If you’d put it in a stuffed pepper, it’d be good in a mushroom too. This recipe keeps the flavors classic with cheese, spinach, tomatoes, garlic and diced bell peppers. You can also add sauteed, crumbled Italian sausage, lump crab meat, or dairy-free cheese.
Heck yes you can! I think this makes this recipe great for the busy holiday season. Make the filling then allow it to cool. Store in the refrigerator for up to a day. When you’re ready to bake, prep the mushrooms, spoon in the filling, then bake as instructed!
I know this is confusing, because you see both spellings! Both are technically correct, and they are the same mushroom. It’s just a mature cremini mushroom that’s grown to a large size!
Make Ahead Instructions
This great recipe can be made ahead of time! There are two ways to do it:
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.
The other option is to just prep the stuffing and keep it in the fridge until you’re ready to bake.
Check out my other mushroom recipes on Blackberry Babe.
Substitutions and Additions
This stuffed portabella mushroom caps 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 or a cup of this pasta fagioli recipe.
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.
Fantastic recipe thank you for sharing
So glad you liked it! Thanks, Maggie!
Can I prepare the filling stuff the mushrooms and put in the fridge to cook later the same day?
Yes, that will definitely work!
I don’t like many recipes on the internet because I can usually make something with more taste. Well not this time- it was delicious, really scrumptious. I didn’t have the freshest ingredients and it still tastes like more please! Thanks
This is the best compliment! Thank you Carolyn!
This is an amazing recipe for those who love mushrooms!!! Do not skip over this. Today is the second time I’ve made these a they are so delicious! I doubled up the recipe and made twice as much! Serve with a salad or a baguette although you really don’t need anything else. One was plenty for me. My husband had two which is why I doubled up the recipe. They even get better after leaving them over night. Just a yummy meal or an appetizer if you have company! 100% perfect!! Living the mixture of the ingredients. SO DELICIOUS MY FRIENDS. ENJIY!!
What a review! Thank you Anne, you made my day. 🙂
Delish and RICH! I’d definitely take your suggestion and have the mushroom with a crisp salad and a baguette or another nice bread!
So glad you liked them Susan!