Stuffed Portobello Mushrooms

These decadent stuffed portobello mushrooms are the perfect dish to satisfy vegetarians and meat lovers alike. They take all of 15 minutes of hands on time, and are Mediterranean Diet friendly.
Here, we pack in loads of baby spinach, tomato slices, creamy ricotta cheese, garlic, and homemade Italian Seasoning. The mushrooms bake, absorbing the aromatics and some of the creamy cheese to become irresistibly decadent. To top things off–literally–is a generous sprinkling of breadcrumbs for a golden-brown and delicious crunch.Like their bite-sized cousins, the porous structure of portobello mushrooms allows them to absorb pretty much anything they come in contact with. And, because these fabulous fungi feature caps that are on the larger side, that means more surface area to stuff and absorb all that wonderful flavor.

Stuffed Portobello Mushroom Ingredients

Portobello mushrooms are mild and large, making them ideal as a meat substitute or for stuffing. The mushroom may be the star of this dish but the cheese and herbs transform them into an Italian dream.

Portobello mushrooms: Portobello mushrooms’ firm texture holds up well in the cooking process, acting as a little edible bowl. And the stems don’t go to waste either. Instead, they’re chopped, cooked until softened, and added to the stuffing for extra flavor and texture. Extra-virgin olive oil: EVOO gets a lot of attention in this dish. It’s in the stuffing and generously coats the portobellos. Use a full-bodied but smooth variety, like our Italian Nocellara. Cheese: Many stuffed mushroom recipes result in greasy and overly cheesy mushrooms. Yes, there is such a thing as too much cheese! This stuffed mushroom recipe calls for a high-quality whole milk ricotta cheese, which imparts a rich, creamy flavor and decadent texture with only 2 tablespoons of ricotta per person. Spinach: You could substitute spinach for any of your favorite greens. But, I’m a fan of how the bittersweet notes of the baby spinach complement the earthiness of the mushrooms. Seasoning: A couple of cloves of garlic and an all-in-one blend of Italian seasoning (homemade or store-bought) give this recipe a decidedly Mediterranean essence. Salt is enhances the overall flavor. Tomato: A slice of fresh tomato acts as the base for the stuffing, providing a light acidity to the creamy filling with every bite. Use a medium to large-sized tomato fit inside the mushroom or slice to fit. Green onions: Add a mild, oniony sweetness to the sautéed vegetables. You can substitute with 1/2 of a small yellow onion, finely chopped. Breadcrumbs: Opt for unseasoned bread crumbs as they’re meant to provide texture rather than flavor. To make this gluten free, just skip the bread crumbs or opt for your favorite gluten free

How to Make Stuffed Portobello Mushrooms

This stuffed portobello mushroom recipe is essentially foolproof: simply stuff and bake!

Get ready: Preheat the oven to 350°F and line a baking sheet with aluminum foil or parchment paper. Clean the mushrooms: Remove the stems from 4 cleaned portobello mushrooms (save them for later). Use a metal spoon to scrape out and discard the gills. Set up the mushrooms: Coat the outer sides and edges of the mushrooms with about 1 tablespoon of olive oil. Place them on the prepared baking sheet with the hollow sides facing up. Sprinkle with about 1/4 teaspoon of salt and 1/2 teaspoon of Italian seasoning. Slice a tomato into rounds and place one slice in each mushroom cap. Set aside. Prep the vegetables: Mince 3 large garlic cloves (see our how to mince garlic guide for tips). Coarsely chop the mushroom stems, 2 packed cups of spinach, and 3 green onions. Saute the vegetables: Heat 2 tablespoons of olive in a medium skillet over medium-low heat. Once the oil begins to shimmer, add the garlic and stir constantly for 30 seconds. Add the chopped mushroom stems, spinach, green onion, and 1 teaspoon of salt. Cook, stirring until the spinach is wilted, about 5 minutes. Stuff and bake: Add 1/2 cup of ricotta cheese and 1 1/2 teaspoons of Italian seasoning to a small mixing bowl. Add the sauteed vegetables and stir to combine. Distribute the mixture evenly among each mushroom. Place in your oven to bake for 15 minutes. Finish and serve: After the time is up, remove from the oven and top with 1/4 cup of breadcrumbs. Drizzle with a little olive oil and return to the oven. Broil on low until the tops are golden brown, about 3 to 5 minutes. Let cool for 5 minutes before serving.

Stuffed Portobello Mushrooms Tips & Tricks

Mushrooms are delicious when they’re prepared correctly, but don’t be nervous if you’re not used to cooking with them. Here are three quick tips to prepare and cook mushrooms:

How to choose a mushroom: If you don’t often cook with fungi, you might be wondering how to pick a good mushroom. Fortunately, it’s pretty easy. Look for a smooth, firm appearance and make sure they’re plump and moist but not slimy. How to clean and prepare mushrooms: Mushrooms are like sponges. If you submerge them in water you’ll risk them becoming tough and tasteless. Instead, gently brush off any dirt from the surface with a dry towel. Use a damp towel for more stubborn debris. To remove the stems, gently push against them with your thumb. As for the gills, a scape with a small spoon will do the trick. If your mushrooms are “leaking”: Mushrooms thrive in a humid environment, so it’s no surprise that they are mainly composed of water. Depending on the cooking method, they are prone to shedding their water. When baking, you might notice a brown water liquid collecting in the tray. This is normal and nothing to worry about.

Stuffing Alternatives

Once you get the hang of how to stuff and bake mushrooms, you can fill them with practically anything. If you’re having a hard time thinking of alternatives, a good place to start is looking at your other favorite stuffed recipes and swapping out the vessels for portobello mushrooms. Try the stuffing from our Italian Stuffed Peppers or our Vegetarian Stuffed Eggplant. You could even cook them without the stuffing (brush the insides with oil and reduce cooking time to 5 to 10 minutes), let them cool, and pile them high with cold salads. Mediterranean Couscous Salad or crab salad would be amazing. The sky really is the limit!

What to Serve With Stuffed Mushrooms

Stuffed portobello mushrooms make for a delicious simple, quick, and easy appetizer recipe that’s sure to impress. Or, they’re just as good as a vegetarian main dish. Serve with a crisp salad, like our Panzanella; the tangy dressing balances out the creaminess of the cheese stuffing. If you’re not strictly vegetarian and are simply looking for more protein, add a side of grilled chicken or a juicy pork chop. Browse all Mediterranean recipes.