Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are savory, satisfying, and packed with bold flavors—perfect as a hearty appetizer or a standout vegetarian main. Imagine tender mushroom caps filled with a medley of cheese, herbs, and veggies, all baked until golden.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Large portobello mushroom caps – Earthy and meaty, they serve as the perfect base for stuffing
• Cream cheese or ricotta – Adds creamy richness to the filling
• Grated cheese (cheddar, mozzarella, or Parmesan) – Brings melty, gooey flavor
• Minced garlic – Imparts aromatic depth
• Chopped vegetables (bell pepper, spinach, onion) – Provide color, texture, and nutrients
• Breadcrumbs or panko – Create a crispy topping when baked
• Olive oil – Enhances flavor and helps the mushrooms roast evenly
• Salt and pepper – Essential for seasoning
• Fresh herbs (parsley, thyme, or basil) – For a bright finishing touch

Tools You’ll Need

• Baking sheet or ovenproof dish – Holds the mushroom caps while baking
• Mixing bowl – To combine the stuffing ingredients
• Spoon – For filling the mushroom caps
• Knife and cutting board – To chop veggies and herbs

Instructions

Step 1: Prepare the Mushrooms

I gently wipe each mushroom cap with a damp cloth and remove the stems. Then I drizzle them lightly with olive oil, season with salt and pepper, and place them gill‑side up on a baking sheet.

Step 2: Make the Filling

In a bowl, I mix cream cheese (or ricotta), grated cheese, garlic, chopped veggies, herbs, and seasoning. I stir until everything is evenly combined.

Step 3: Stuff and Top

I spoon generous portions of the filling into each mushroom cap. Then I sprinkle breadcrumbs or panko over the top for a crisp finish.

Step 4: Bake

I pop them into a preheated oven at 400°F (200°C) and bake for about 20 minutes, until the mushroom is tender and the filling is golden and bubbly.

Step 5: Garnish and Serve

Once they’re done, I finish with a sprinkle of fresh herbs for a bright, fresh contrast, then serve immediately.

Tips

For extra richness, stir a little crumbled bacon or cooked sausage into the filling.

Want a lighter version? Use part-skim ricotta and reduce the cheese.

For even more crunch, add chopped nuts like walnuts or pecans to the breadcrumb topping.

These reheat beautifully—just pop them in the oven until warm, or microwave if short on time.

Ways to Serve

Stuffed Portobello Mushrooms are great on their own or paired with a crisp salad, roasted vegetables, or quinoa for a balanced meal. They also make a beautiful side for grilled chicken or steak.

Frequently Asked Questions

Can I make them ahead of time?

Yes—assemble the mushrooms and refrigerate, then bake just before serving for fresh, hot mushrooms.

What cheese works best for the filling?

Cheddar brings richness, mozzarella brings stretchiness, and Parmesan adds savory depth. Mixing two gives amazing flavor and texture.

Can I use other mushroom varieties?

Yes, smaller mushrooms like cremini or button can be pierced and filled for bite-sized appetizers—they’ll just require less filling and shorter bake time.

See You in the Kitchen

I hope you give these Stuffed Portobello Mushrooms a try! They combine comfort, elegance, and flavor all in one bite. Let me know how you customize yours—I’d love to hear your favorite fillings or toppings!

Happy Cooking!

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