Why You’ll Love This Recipe

Stuffed Portobello Mushrooms are the ultimate comfort food, combining the earthy flavor of mushrooms with a cheesy, savory stuffing that’s just irresistible. The portobello caps act as the perfect vessel for the stuffing, holding it all together while baking to a golden, crispy perfection. With a mixture of fresh herbs, garlic, and cheese, these mushrooms are rich in flavor but light enough to enjoy as a snack, appetizer, or even as a full meal when paired with a salad or roasted veggies. Plus, they’re customizable to suit any taste preference or dietary need!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Stuffed Mushrooms:

  • 4 large portobello mushroom caps (stems removed and cleaned)

  • 1 tablespoon olive oil (for brushing the mushrooms)

  • Salt and pepper, to taste

For the Stuffing:

  • 1/2 cup breadcrumbs (use gluten-free breadcrumbs for a GF option)

  • 1/4 cup grated Parmesan cheese (or any preferred cheese)

  • 1/2 cup shredded mozzarella cheese (or goat cheese for a tangy twist)

  • 2 cloves garlic, minced

  • 1/4 cup fresh parsley, chopped (or basil)

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar (optional, for a richer flavor)

  • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Directions

Preparing the Mushrooms:

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

  2. Clean and prepare the mushrooms: Carefully remove the stems from the portobello mushrooms and scrape out the gills using a spoon. Be gentle so you don’t break the mushroom cap. Lightly brush both sides of the mushrooms with olive oil and season with salt and pepper. Place the mushroom caps on the baking sheet, gill side up.

Making the Stuffing:

  1. Prepare the stuffing mixture: In a small bowl, combine the breadcrumbs, Parmesan cheese, mozzarella cheese, minced garlic, parsley, olive oil, balsamic vinegar (if using), and red pepper flakes. Stir until the mixture is well combined and the breadcrumbs are slightly coated with the oil and cheese.

  2. Stuff the mushrooms: Spoon the stuffing mixture generously into the mushroom caps, pressing gently to pack it in. The stuffing should be heaping on top of each mushroom.

Baking the Mushrooms:

  1. Bake the mushrooms: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown on top. If you prefer a crispier top, you can broil the mushrooms for the last 2-3 minutes, but watch them closely to avoid burning.

Serving:

  1. Serve: Remove the mushrooms from the oven and let them cool for a few minutes before serving. Garnish with extra parsley or basil if desired. Serve as a side dish, appetizer, or pair with a salad for a complete meal.

Servings and Timing

  • Servings: 4 (1 mushroom per person, depending on size)

  • Prep Time: 10 minutes

  • Cook Time: 20-25 minutes

  • Total Time: 30 minutes

Variations

  • Vegan Version: Substitute the cheese for vegan cheese or nutritional yeast and use gluten-free breadcrumbs for a dairy-free, vegan-friendly option.

  • Stuffed with Spinach: Add sautéed spinach to the stuffing mixture for a burst of green. You can also add chopped artichoke hearts or sun-dried tomatoes for extra flavor.

  • Add Protein: Add cooked ground beef,or  turkey,  to the stuffing for a heartier option.

  • Herb Variation: Experiment with different herbs like thyme, rosemary, or oregano for varied flavors in the stuffing.

  • Stuffing with Quinoa: For a gluten-free stuffing, replace the breadcrumbs with cooked quinoa or rice for a different texture.

Storage/Reheating

  • Storage: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat them in the microwave, but the texture of the stuffing may be less crisp.

FAQs

Can I use other types of mushrooms?

Yes! While portobello mushrooms are ideal for stuffing due to their large size, you can also use cremini or large button mushrooms. Just adjust the cooking time as they may be smaller than portobellos.

Can I make these stuffed mushrooms ahead of time?

Yes! You can prepare the stuffed mushrooms up to 24 hours in advance and refrigerate them before baking. Just pop them in the oven when ready to cook.

Can I freeze stuffed mushrooms?

Stuffed mushrooms can be frozen before baking. Place the stuffed mushrooms on a baking sheet and freeze them until solid. Then transfer them to a freezer-safe container or bag for up to 2 months. When ready to eat, bake them from frozen at 375°F (190°C) for 25-30 minutes, or until heated through.

What can I serve with stuffed portobello mushrooms?

Stuffed portobello mushrooms pair well with a simple green salad, roasted vegetables, or even pasta. They also make a great appetizer for a holiday dinner or gathering.

Conclusion

Stuffed Portobello Mushrooms are a savory, flavorful dish that’s perfect for any occasion. Whether served as a main course or appetizer, they offer a satisfying combination of tender mushrooms and a cheesy, herby filling. The best part? They’re easy to make, customizable, and bursting with delicious flavors. This recipe is sure to become a favorite in your meal rotation, and it’s a great way to enjoy the earthy taste of mushrooms in a hearty, comforting way.

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Stuffed Portobello Mushrooms

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free
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Description

Stuffed Portobello Mushrooms are a savory, flavorful dish that combines the meaty texture of portobello mushrooms with a cheesy, herby stuffing. This easy-to-make, customizable recipe is perfect as an appetizer, side dish, or light main course. With its rich, umami flavor, it’s an ideal option for vegetarians or anyone seeking a healthy, satisfying meal.

Ingredients

For the Stuffed Mushrooms:

  • 4 large portobello mushroom caps (stems removed and cleaned)

  • 1 tablespoon olive oil (for brushing the mushrooms)

  • Salt and pepper, to taste

For the Stuffing:

  • ½ cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free option)

  • ¼ cup grated Parmesan cheese (or your preferred cheese)

  • ½ cup shredded mozzarella cheese (or goat cheese for a tangy twist)

  • 2 cloves garlic, minced

  • ¼ cup fresh parsley, chopped (or basil)

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar (optional, for a richer flavor)

  • ¼ teaspoon red pepper flakes (optional, for a bit of heat)

Instructions

  • Preparing the Mushrooms:

    • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

    • Clean and prepare the mushrooms: Carefully remove the stems from the portobello mushrooms and scrape out the gills using a spoon. Brush both sides of the mushrooms with olive oil and season with salt and pepper. Place the mushroom caps on the baking sheet, gill side up.

  • Making the Stuffing:

    • Prepare the stuffing mixture: In a small bowl, combine breadcrumbs, Parmesan cheese, mozzarella cheese, minced garlic, parsley, olive oil, balsamic vinegar (if using), and red pepper flakes (if using). Stir until the mixture is well combined and the breadcrumbs are lightly coated.

  • Stuffing the Mushrooms:

    • Stuff the mushrooms: Spoon the stuffing mixture generously into each mushroom cap, pressing gently to pack it in. The stuffing should form a mound on top of each mushroom.

  • Baking the Mushrooms:

    • Bake the mushrooms: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown on top. If you prefer a crispier top, broil the mushrooms for the last 2-3 minutes, but watch them closely to avoid burning.

  • Serving:

    • Serve: Remove the mushrooms from the oven and let them cool for a few minutes before serving. Garnish with extra parsley or basil if desired. Serve as a side dish, appetizer, or pair with a salad for a complete meal.

Notes

Storage: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.Freezing: Stuffed mushrooms can be frozen before baking. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe container for up to 2 months. When ready to bake, bake from frozen at 375°F (190°C) for 25-30 minutes, or until heated through.Customizations: Add spinach to the stuffing for extra flavor or swap out the cheeses for your favorites. You can also add cooked ground meat or like turkey for a heartier version.

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