When it comes to appetizers, you can’t go wrong with yummy stuffed mushrooms. But what about a stuffed mushroom large enough for a meal? Stuffed Portobello Mushrooms are the perfect choice for a delicious Meatless Monday meal or for a vegetarian looking for a new recipe!
Read on to learn all about what ingredients are right for your Stuffed Portobello Mushroom recipe and how to make them!
What Sets the Portobello Apart?
When it comes to choosing the right mushrooms to stuff, the Portobello variety is an easy choice simply for its size.
The caps tend to be among the largest in the mushroom world. This makes it easier for them to be stuffed with the filling before baking.
They also have a more meat-like flavor, making this a natural choice for meat-eaters who are looking for an alternative recipe for Meatless Monday.
Collect Your Ingredients
The most important part of making your Stuffed Portobello Mushroom recipe is the mushrooms themselves! Most grocery stores carry them in both caps and full size mushrooms. Deciding which kind to purchase will be up to you.
Other items you’ll need to grab while at the store are your onion, fresh parsley, grape or cherry tomatoes, an orange bell pepper, along with goat, mozzarella, and shredded parmesan cheeses.
When you’re ready to make your stuffed mushrooms, hit your pantry and refrigerator to get the rest! You’ll need extra virgin olive oil, minced garlic, breadcrumbs or panko, thyme, butter, as well as salt and pepper.
Make Your Stuffed Portobello Mushroom Recipe!
Now you’re ready to make your Stuffed Portobello Mushrooms.
Begin by preheating your oven to the broiler setting.
Gently wipe the tops of four portobello mushrooms with a wet paper towel.
If the mushrooms are whole, twist the stems off and discard them. Using a spoon, scrape out the gills from the inside of each mushroom cap.
Next, line a baking sheet with parchment paper. Place the mushroom caps on the baking sheet and spray both sides with extra virgin olive oil and lightly salt and pepper them.
Bake the mushroom caps for 4 minutes on each side. Set the caps aside, the hollow sides down to drain any liquids. Reduce the oven heat to 400 degrees.
As they bake, mix ½ cup shredded goat cheese, ½ cup shredded mozzarella cheese, and ¼ cup shredded parmesan cheese.
Also, finely dice ½ an onion and one orange bell pepper, and cut 2 large handfuls of grape or cherry tomatoes in lengthwise.
In a large skillet, heat 2 tablespoons of extra virgin olive oil. Add the diced onion and cook for 2 minutes, stirring frequently.
Now add the diced peppers and 2 teaspoons of minced garlic. Cook for an additional 3-4 minutes. Turn the heat off.
To the skillet, add ½ teaspoon dried thyme, ¼ cup fresh parsley, 1 cup breadcrumbs or panko, and the halved tomatoes. Salt and pepper to taste. Mix well.
It’s time to put your stuffed mushrooms together! Begin by flipping the mushroom caps upside down so you can fill the inside with the filling. Brush the insides of each cap with 2 tablespoons of melted butter.
Next, use a spoon to fill each cap with the vegetable filling. Press the filling together with the spoon to fill it as full as you can and to help it stick together.
Bake your stuffed portobello mushrooms for 10 minutes.
Remove the baking sheet from the oven and top each cap with the cheese mixture. It might be easiest to mold the cheese mixture with your fingers to cover each cap, so as not to disturb the mound of veggies.
Return the baking sheet to the oven and bake an additional 5-7 minutes, or until the cheese is melted and browning.
Allow the mushroom caps to cool for 10 minutes and then serve immediately.
Ways to Vary Your Stuffed Mushrooms
Add some green to your stuffed mushrooms by adding a handful or two of fresh spinach to your skillet once it’s done cooking. The heat will wilt the leaves enough so they mix in with the remainder of the veggies nicely.
Interested in adding a little meat to your stuffed mushrooms? Fry up 6-8 strips of bacon and crumble them into the filling mixture before stuffing the caps!
To add more veggies to your mushrooms, finely chop some celery and add it to the skillet to cook along with the bell pepper!
How to Serve Your Stuffed Portobello Mushrooms
Interested in serving this as a side dish? Try pairing it with this Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes recipe.
Enjoy Your Stuffed Portobello Mushrooms!
This Stuffed Portobello Mushroom recipe is a fun way to mix up the menu for a Meatless Monday or to serve as a vegetarian main dish. Try out a few of the variations and decide which way you prefer your Stuffed Portobello Mushrooms!
To learn more, visit our page all about Mushrooms!
- 4 large portobello mushrooms (or portobello mushroom caps)
- 2 TB extra virgin olive oil
- 1/2 onion, finely diced
- 1 medium orange pepper, diced
- 2 full handfuls of grape or cherry tomatoes, halved
- 2 tsp minced garlic
- 1/2 tsp thyme
- 1/4 cup fresh parsley
- 1 cup breadcrumbs or panko
- Salt and pepper
- 1/2 cup goat cheese, shredded
- 1/2 cup mozzarella, shredded
- 1/4 cup fresh parmesan, shredded
- 2 TB butter, melted
- Preheat oven to broil.
- Gently wipe the tops of the mushroom caps clean. If whole, twist off the stems and discard.
- Using a spoon, scrape out the gills from the inside.
- Line a baking sheet with parchment paper. Spray the caps with extra virgin olive oil and lightly salt and pepper.
- Bake for 4 minutes on each side. Set aside, hollow sides down, to drain any liquids from the caps.
- Reduce heat to 400 degrees.
- While they bake, mix the three kinds of cheeses.
- Dice the onion and orange bell pepper.
- Wash and cut the tomatoes in half lengthwise.
- Heat 2 TB extra virgin olive oil in a large skillet. Add diced onion and cook for 2 minutes, stirring frequently.
- Add the diced peppers and minced garlic. Cook an additional 3-4 minutes.
- Turn the heat off. Add the thyme, parsley, breadcrumbs, and tomatoes. Mix well.
- Flip the mushroom caps so they’re hollow side up. Brush the insides of each cap with melted butter.
- Fill each cap with the vegetable filling, using the spoon to press them together to keep the filling from falling out. (5 min) Bake for 10 minutes.
- Remove from the oven and top with the cheese mixture.
- Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and/or browning.
- Allow to cool for 10 minutes, then serve immediately.
- Store in the fridge for 5-7 days in an airtight container.