Stuffed Portobello Delight

Looking for a delicious and satisfying meatless main course? These stuffed portobello mushrooms are the answer! The hearty texture of the mushrooms makes this dish appealing even to those who typically crave meat. Just hand them a knife and fork, and watch them dive in!

(Looking for more variety? Explore my other recipes for meat-stuffed mushrooms, like Coq au Vin Stuffed Mushrooms or Chicken Parmesan Stuffed Portobello Mushrooms.)

But today, we’re celebrating the star: vegetarian stuffed portobellos! You’ll be delighted by the combination of melty, creamy cheese, the tangy pop of sun-dried tomatoes, and the crispy, buttery, garlicky breadcrumb topping. This recipe is a guaranteed hit!

About This Stuffed Mushroom Recipe

This recipe is incredibly simple, with just three key steps:

1. Preparing the portobello mushrooms to hold the filling.
2. Crafting the creamy, flavorful cheese filling and spooning it into the mushroom caps.
3. Creating and applying the crispy, golden breadcrumb topping.

Plan for about twenty minutes of prep time, followed by fifteen minutes in the oven. The result is a fantastic vegetarian meal!

Ingredient Notes

• Portobello Mushrooms: You’ll need four large portobello mushrooms. If you want to make a larger batch, you can easily adapt the filling for six smaller mushrooms. Alternatively, you can make several small mushrooms for appetizers.
• Olive Oil: A light coating of olive oil prevents the mushroom caps from drying out during baking, adding flavor and texture. Season the insides with salt and pepper.
• Sun-Dried Tomatoes: Opt for sun-dried tomatoes that are not packed in oil. Finely chopped, they bring a tangy sweetness and a delightful chewy texture, contrasting beautifully with the creamy filling.
• Cheese Galore! This recipe utilizes a trifecta of cheeses: creamy ricotta, gooey mozzarella, and flavorful Parmesan.
• Fresh Chopped Basil: Fresh basil’s aromatic touch elevates the flavor profile.
• Bread Crumb Topping: The secret to the perfect finish! The topping features panko breadcrumbs, melted butter, garlic, parsley, and oregano. Don’t have panko? Regular breadcrumbs work too, and gluten-free breadcrumbs are also an option. Did you know you can make homemade bread crumbs? It’s a great way to use up day-old bread!

How To Make Stuffed Portobellos

Step 1: Prep the Mushrooms. Carefully clean each mushroom. Use a soft brush or damp paper towel to gently remove any dirt. Scrape out the dark gills on the underside of the mushroom caps, and twist off the stems.

Brush the outside of each mushroom cap lightly with olive oil and season the inside with salt and pepper.

Step 2: Make the Filling. In a medium mixing bowl, combine the ricotta cheese, chopped sun-dried tomatoes, shredded mozzarella cheese, grated Parmesan cheese, fresh basil, and a pinch of black pepper.

Step 3: Fill the Mushroom Caps. Evenly spoon the creamy cheese filling into the prepared mushroom caps, packing it generously.

Step 4: Make the Topping. In a small skillet, melt the butter over medium heat. Add the minced garlic and cook briefly until fragrant (about a minute). Remove from heat, then add the panko breadcrumbs, chopped parsley, dried oregano, and salt. Stir to combine.

Step 5: Bake. Place the stuffed mushrooms on a baking sheet. Then, pop the baking sheet into a preheated oven (400°F/200°C) and bake for about fifteen minutes, or until the cheese is melted, bubbling, and the breadcrumb topping is golden brown and crisp. Enjoy!

Serving Suggestions

As a Main Course: These vegetarian stuffed portobello mushrooms make a delicious and healthy meatless meal. Serve them with a fresh, crisp salad, like this Arugula Salad or a simple tomato and cucumber salad.

As a Side Dish: These hearty stuffed mushrooms are a great side dish. Serve alongside dishes like Air Fryer Salmon, Easy Baked Salmon with Lemon and Chives, Spice Rubbed Pork Tenderloins, or Bruschetta Chicken.

Wine Pairings: What wine complements mushrooms? Since stuffed portobello mushrooms have a rich, savory flavor similar to steak, choose a wine that would pair well with a steak. Try a fruity Zinfandel or a Cabernet Sauvignon. A full-bodied craft beer, such as a stout or brown ale, is also a great choice.

FAQs

Recipe Variations

• Add some veggies! Include finely chopped spinach and/or onion in the filling.
• Cheese it up! Try Swiss or Gruyere cheese instead of mozzarella and Parmesan.
• Go Southwestern! Add taco seasoning to the filling (omit the basil and oregano). Use a Mexican cheese blend.
• Appetizer-Sized: Instead of large portobello mushrooms, fill white button mushrooms (after removing the stems). Bake as directed.
• Grill it! Place the filled mushrooms on a preheated grill (medium heat), cover, and cook until the cheese melts and the mushrooms are tender (about 10 minutes). Note: The panko topping won’t get as crisp. You might need to finish them under the broiler for a few minutes. Alternatively, try Grilled Portobello Mushrooms with Spinach and Cheese.
• Sautéed Mushrooms Instead? If you’re looking for a sautéed mushroom recipe, try the best sautéed mushrooms (I have an easy trick!), air fryer mushrooms, or sautéed mushrooms with wine and garlic. Roasted mushrooms are delicious and easy, too.
• Not a Mushroom Fan? Try cheese & pesto stuffed zucchini or boursin cheese stuffed zucchini. Caprese couscous stuffed tomatoes are delicious, too, and also pizza stuffed spaghetti squash.

Make-Ahead Ideas

To save time, mix the filling and prepare the breadcrumb topping the night before. Store both separately in the refrigerator until you’re ready to fill and bake the mushrooms. You may need to add a few minutes to the baking time.

Storage & Reheating Tips

Lucky enough to have leftovers? Store the stuffed mushrooms in an airtight container in the refrigerator for up to three days. To reheat, place the mushrooms on a baking sheet and bake in a preheated oven (400°F/200°C) for about ten minutes, or until heated through.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Check out my Meal Plan #7 or Meal Plan #73. You’ll get a wholesome recipe for each weekday, plus a categorized grocery list. Let me handle the planning for you this week! We add new meal plans weekly.

Browse Meal Plans

If you love these mushrooms, try these delicious mushroom-centric recipes!

Recipe

Vegetarian Stuffed Portobello Mushrooms

By
Rachel Gurk

Prep Time:

20 minutes
mins

Cook Time:

15 minutes
mins

Total Time:

35 minutes
mins

Servings:

4
servings

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Vegetarian stuffed portobello mushrooms, overflowing with a creamy blend of three cheeses and crowned with crisp savory breadcrumbs.

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Ingredients

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  4
  portobello mushrooms, brushed or wiped clean
• 
  
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  1
  tablespoon
  olive oil
• 
  
  ▢
  
  
  ¼
  teaspoon
  kosher salt
• 
  
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  ¼
  teaspoon
  coarse ground black pepper

Filling

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  1
  cup
  part-skim ricotta cheese