Stuffed Portobello Mushrooms

ByDeShawn Ellis
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SPREAD LOVE

why make this recipe

Stuffed Portobello Mushrooms are a wonderful dish that brings together rich flavors and satisfying textures. They are perfect as an appetizer or a main meal. This recipe is easy to follow and uses ingredients that are both nutritious and delicious. Not only do they look impressive on a plate, but they also pack a punch of flavor that everyone will love. Enjoying these mushrooms is a great way to add more vegetables to your diet while still indulging your taste buds!

how to make Stuffed Portobello Mushrooms

Ingredients:

  • Portobello Mushrooms (4 large, stems removed) – Meaty and perfect for stuffing.
  • Olive Oil (2 tbsp) – Helps roast the mushrooms beautifully.
  • Garlic (2 cloves, minced) – Adds bold flavor.
  • Spinach (1 cup, chopped) – A nutritious and tasty addition.
  • Cherry Tomatoes (½ cup, diced) – Adds freshness and color.
  • Breadcrumbs (¼ cup) – Gives a nice texture to the filling.
  • Parmesan Cheese (¼ cup, grated) – Adds a salty, nutty flavor.
  • Mozzarella Cheese (½ cup, shredded) – Melts beautifully on top.
  • Italian Seasoning (1 tsp) – Brings a blend of herbs for extra flavor.
  • Salt & Pepper – To taste.
  • Fresh Basil or Parsley (for garnish, optional) – Adds a fresh finishing touch.

Directions:

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
  2. Prepare the Mushrooms: Brush both sides of the mushrooms with olive oil and place them gill-side up on the baking sheet. Season with a pinch of salt and pepper.
  3. Make the Filling: In a pan over medium heat, sauté the minced garlic in 1 tablespoon of olive oil for about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and mix in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, and a pinch of salt and pepper.
  4. Stuff the Mushrooms: Spoon the filling evenly into each mushroom cap. Sprinkle shredded mozzarella cheese on top.
  5. Bake to Perfection: Bake for 15–18 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
  6. Serve and Enjoy!: Garnish with fresh basil or parsley and serve warm.

how to serve Stuffed Portobello Mushrooms

These stuffed mushrooms can be served as an appetizer at parties or as a side dish. Pair them with a fresh salad or serve them alongside grilled meats or fish for a complete meal. They are delicious warm and can also be enjoyed cold.

how to store Stuffed Portobello Mushrooms

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. Avoid reheating in the microwave, as this may make the mushrooms soggy.

tips to make Stuffed Portobello Mushrooms

  • Make sure to choose large Portobello mushrooms so they can hold the filling well.
  • Feel free to customize the filling by adding ingredients like cooked quinoa, shredded chicken, or different cheeses.
  • For a spicy kick, mix in some red pepper flakes or chopped jalapeños.

variation

Try adding different vegetables to the filling, such as zucchini, bell peppers, or artichoke hearts. You can also substitute the cheeses with your favorites like feta or goat cheese for a distinct flavor.

FAQs

  1. Can I make these stuffed mushrooms ahead of time?
    Yes! You can prepare the filling and stuff the mushrooms a day prior. Just bake them when you’re ready to serve.

  2. Can I freeze the stuffed mushrooms?
    It’s best not to freeze them once baked, but you can freeze the unbaked stuffed mushrooms. Thaw them in the refrigerator and bake as directed.

  3. Are these mushrooms gluten-free?
    Yes, just use gluten-free breadcrumbs in the filling to keep the recipe gluten-free.

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Stuffed Portobello Mushrooms

  • Author: admin
  • Total Time: 33 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious stuffed Portobello mushrooms filled with a nutritious blend of spinach, tomatoes, and cheeses, perfect for appetizers or main courses.

Ingredients

Scale
  • 4 large Portobello Mushrooms, stems removed
  • 2 tbsp Olive Oil
  • 2 cloves Garlic, minced
  • 1 cup Spinach, chopped
  • ½ cup Cherry Tomatoes, diced
  • ¼ cup Breadcrumbs
  • ¼ cup Parmesan Cheese, grated
  • ½ cup Mozzarella Cheese, shredded
  • 1 tsp Italian Seasoning
  • Salt & Pepper, to taste
  • Fresh Basil or Parsley, for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet.
  2. Brush both sides of the mushrooms with olive oil and place them gill-side up on the baking sheet. Season with salt and pepper.
  3. In a pan over medium heat, sauté the minced garlic in 1 tablespoon of olive oil for about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and mix in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, and a pinch of salt and pepper.
  4. Spoon the filling evenly into each mushroom cap and sprinkle shredded mozzarella cheese on top.
  5. Bake for 15–18 minutes until the mushrooms are tender and the cheese is melted and bubbly.
  6. Garnish with fresh basil or parsley and serve warm.

Notes

Customize the filling by adding cooked quinoa or different cheeses. These stuffed mushrooms are great for parties and can be enjoyed warm or cold.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 25mg

Keywords: stuffed mushrooms, vegetarian appetizers, portobello mushrooms

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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