Stuffed Portobello Mushrooms
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These Stuffed Portobello Mushrooms are stuffed with veggies and cheese, making for a great appetizer that’s perfect for all occasions. A great and delicious way for stuffing big mushrooms, simple to make and always a crowd favorite!
Stuffed Mushrooms
I know a lot of people are not a fan of mushrooms, but mushrooms are great for you and they are full of vitamins. I, personally, love them and I cook with mushrooms a lot. They’re very versatile and are perfect for stuffing.
I love stuffing mushrooms, and I have a couple other recipes on the blog, like these veggie stuffed mushrooms or these pizza stuffed mushrooms.
Mushrooms are very versatile and there are lots of ways to use them. I use them in pasta, stir fries, pies, or roast them. My favorite way to have them though, is to stuff them, because you can literally stuff them with anything and everything.
Ingredient Notes
- Portobello mushrooms – Portobello mushrooms come in different sizes. Not only can you use large portobello mushrooms, you can also use baby portobellos. Having said that, regular white mushrooms or cremini mushrooms can also be stuffed, so use your favorite. The only thing to keep in mind is that the smaller the mushrooms are the more you can stuff.
- Cheese – In this recipe, I used a combination of goat cheese and mozzarella cheese, but feel free to use your favorites.
- Veggies – I used a combination of spinach, bell peppers and tomatoes. You can use other veggies as well.
- Onion and Garlic – I love using these ingredients to enhance the flavor of the stuffing.
- Breadcrumbs – Necessary to bind the veggies a bit. You can use your favorite breadcrumbs, Italian or Panko.
- Hot Sauce – This is an optional ingredients, and only add it if you want your stuffed mushrooms to have a bit of a kick.
How To Make Portobello Stuffed Mushrooms
- Prep the oven: Preheat oven to 400°F.
- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Stir in the tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional 2 minutes.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
- Bake: Bake for 10 minutes or until the cheese melts.
Frequently Asked Questions
What Are Portobello Mushrooms?
Believe it or not, portobello mushrooms are really the fully mature version of cremini mushrooms. They’re large and dark and are perfect for stuffing or grilling.
What Else Can You Stuff Mushrooms With?
Pretty much anything you like. Try stuffing them with sausage, bacon, different cheese, different veggies, whatever you like.
Can You Grill These Stuffed Mushrooms?
Absolutely! These sturdy mushrooms are perfect for grilling. Simply preheat your BBQ to medium high and grill in a closed BBQ for about 10 to 15 minutes.
Tips
- Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
- Don’t soak the mushrooms in water, use a mushroom brush to clean them.
- Don’t skip the step of removing excess water from the mushrooms.
Leftover Stuffed Mushrooms
If you’ve got some leftovers, you can store them in the fridge for 5 to 7 days in an airtight container.
Freezing
These stuffed mushrooms are perfect for freezing, however, it’s best to freeze them before baking. Freeze them in an airtight container for up to 3 months.
More Great Recipes To Try
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Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms (or 8 smaller ones)
- 1 tablespoon olive oil
- ½ medium onion (chopped)
- 4 cloves garlic (minced)
- ½ medium green bell pepper (chopped)
- 2 cups spinach (chopped)
- 4 cocktail tomatoes (chopped)
- ¼ cup goat cheese (crumbled)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon hot sauce (Frank’s)
- ½ cup breadcrumbs
- ½ cup mozzarella cheese (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the oven: Preheat oven to 400°F.
- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
- Bake: Bake for 10 minutes or until the cheese melts.
Notes
- Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
- Don’t soak the mushrooms in water, use a mushroom brush to clean them.
- Don’t skip the step of removing excess water from the mushrooms.
- You can store leftover stuffed mushrooms in the fridge for 5 to 7 days in an airtight container.
- These stuffed mushrooms are perfect for freezing, however, it’s best to freeze them before baking. Freeze them in an airtight container for up to 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
