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Stuffed Portobello Mushrooms

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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.

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

  1. Preheat oven to 400°F (200°C).
  2. Clean Portobello mushrooms with a damp paper towel, remove stems, and gently scrape out the gills with a spoon.
  3. Brush both sides of the mushrooms with olive oil and place them gill-side up on a baking sheet.
  4. In a skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and onion, sauté until fragrant and soft, about 3–4 minutes.
  5. Add spinach or kale and cook until wilted, then stir in cherry tomatoes and cook for another 2 minutes.
  6. Remove from heat. Stir in cooked quinoa or breadcrumbs, cream cheese, Parmesan, herbs, salt, pepper, and optional protein.
  7. Spoon the filling evenly into the mushroom caps.
  8. Bake for 20–25 minutes, until mushrooms are tender and the tops are golden.
  9. 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.

Nutrition

Find it online: https://cookibly.com/stuffed-portobello-mushrooms/