Stuffed Portobello Mushrooms offer the perfect balance of flavor, texture, and nutrition. The mushrooms are juicy and savory, while the stuffing adds creaminess, crunch, and a burst of herbs. They’re customizable, low-carb, and can easily be made gluten-free or vegan. Whether you’re trying to eat more vegetables or just looking for a new meatless main, this recipe is a winner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large Portobello mushroom caps
Olive oil
Garlic, minced
Onion, finely chopped
Baby spinach or kale
Cherry tomatoes, halved
Cooked quinoa or breadcrumbs
Cream cheese or goat cheese
Parmesan cheese, grated
Fresh herbs (such as thyme, basil, or parsley)
Salt and black pepper to taste
Optional protein: cooked sausage, ground turkey, or tofu
Directions
Preheat oven to 400°F (200°C).
Clean the Portobello mushrooms with a damp paper towel. Remove stems and gently scrape out the gills with a spoon.
Brush both sides of the mushroom caps with olive oil and place them on a baking sheet, gill-side up.
In a skillet, heat a bit of olive oil over medium heat. Add onion and garlic; sauté until soft and fragrant.
Add spinach or kale and cook until wilted. Stir in cherry tomatoes and cook for another 2 minutes.
Remove from heat and mix in cooked quinoa or breadcrumbs, cream cheese, Parmesan, herbs, salt, and pepper. Add optional cooked protein if using.
Spoon the filling into the mushroom caps, dividing evenly.
Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden.
Garnish with additional herbs or a sprinkle of cheese before serving.
Servings and timing
This recipe makes 4 stuffed mushrooms and takes about 40 minutes total—15 minutes for prep and 25 minutes for baking.
Variations
Vegan: Use dairy-free cream cheese and skip Parmesan or use nutritional yeast.
Meat Lovers: Add cooked sausage, ground beef, to the filling.
Spicy Kick: Mix in red pepper flakes or chopped jalapeños.
Mediterranean Style: Add chopped olives, sun-dried tomatoes, and feta cheese.
Low-Carb: Use almond flour or crushed nuts instead of breadcrumbs or quinoa.
Storage/Reheating
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave for 1–2 minutes, though the texture may soften slightly.
FAQs
What are Portobello mushrooms?
Portobellos are mature cremini mushrooms with a large, meaty cap. They’re great for grilling, stuffing, or using as a meat substitute.
Can I prepare these in advance?
Yes, you can prepare the stuffing and fill the mushrooms ahead of time. Refrigerate and bake just before serving.
Are these gluten-free?
They can be made gluten-free by using gluten-free breadcrumbs or cooked quinoa instead of regular breadcrumbs.
Can I grill stuffed Portobello mushrooms?
Yes, place them on a grill over indirect heat and cook covered for 15–20 minutes until tender.
What cheese works best?
Cream cheese, goat cheese, mozzarella, feta, or Parmesan all work well depending on your flavor preference.
How do I keep the mushrooms from getting soggy?
Don’t overfill them with watery vegetables, and pre-bake the mushrooms for 5 minutes before adding the filling if desired.
Can I use smaller mushrooms?
Yes, you can use large cremini or baby bellas for appetizer-sized stuffed mushrooms. Adjust the baking time to 10–15 minutes.
What can I serve with these?
Serve with a side salad, roasted vegetables, or whole grains like farro or couscous for a complete meal.
Are they good for meal prep?
Yes, they reheat well and make a great vegetarian lunch or dinner throughout the week.
Can I freeze stuffed mushrooms?
It’s best to freeze them before baking. Wrap tightly and freeze up to 2 months. Bake from frozen at 375°F for 30–35 minutes.
Conclusion
Stuffed Portobello Mushrooms are a versatile and flavorful dish that’s as easy to make as it is satisfying to eat. With endless customization options and a beautiful presentation, they’re perfect for busy weeknights, dinner parties, or meal prep. Whether you go vegetarian, add protein, or explore bold flavors, this dish is sure to become a go-to favorite.
Stuffed Portobello Mushrooms are hearty, flavorful mushroom caps filled with a savory mixture of vegetables, cheese, herbs, and optional protein. Perfect as a vegetarian main or a side dish, they’re simple to make and customizable to fit any dietary need.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 stuffed mushrooms
Category:Main Dish
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
4 large Portobello mushroom caps
2 tablespoons olive oil (plus more for brushing)
2 cloves garlic, minced
1 small onion, finely chopped
2 cups baby spinach or kale
1/2 cup cherry tomatoes, halved
1/2 cup cooked quinoa or breadcrumbs
1/4 cup cream cheese or goat cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh herbs (thyme, basil, or parsley)
Salt and black pepper to taste
1/2 cup cooked sausage, ground turkey, or tofu (optional)
Instructions
Preheat oven to 400°F (200°C).
Clean Portobello mushrooms with a damp paper towel, remove stems, and gently scrape out the gills with a spoon.
Brush both sides of the mushrooms with olive oil and place them gill-side up on a baking sheet.
In a skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and onion, sauté until fragrant and soft, about 3–4 minutes.
Add spinach or kale and cook until wilted, then stir in cherry tomatoes and cook for another 2 minutes.
Remove from heat. Stir in cooked quinoa or breadcrumbs, cream cheese, Parmesan, herbs, salt, pepper, and optional protein.
Spoon the filling evenly into the mushroom caps.
Bake for 20–25 minutes, until mushrooms are tender and the tops are golden.
Garnish with extra herbs or a sprinkle of cheese before serving.
Notes
Use quinoa or gluten-free breadcrumbs for a gluten-free version.For a vegan version, use dairy-free cheese and skip Parmesan or use nutritional yeast.Pre-bake mushroom caps for 5 minutes before stuffing to reduce moisture.Great for meal prep—store and reheat easily throughout the week.Add spicy elements like red pepper flakes or jalapeños for heat.
