I created a Stuffed Portobello Mushroom that hides a savory surprise and a clever twist that will keep everyone guessing.

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I can’t stop making these Stuffed Portobello Mushrooms, they look fancy but are stupid easy and everyone asks for seconds. I fill the caps with a creamy mix of cream cheese and a big handful of baby spinach then pop them in the oven until they’re tender and a little golden.

It’s got an Italian Baked Mushrooms kind of mood combined with Baked Stuffed Portabella Mushrooms energy, turning a simple Stuffed Portobello Mushroom into something that feels way more special than it is. Serve as a main or a showy starter, you’ll wonder why you didn’t try this sooner.

Why I Like this Recipe

* I love that it’s super hearty and actually fills me up so I don’t need snacks later
* I like the flavor combo, savory with a little tang, feels fancy but not snobby
* I like that it’s great for leftovers, tastes almost as good the next day so I save time
* I like how it looks on a plate, makes me seem like a good cook even when I totally winged it

Ingredients

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Meaty caps, hearty umami flavor, low calorie, good source of fiber and B vitamins
Rich in monounsaturated fats, heart healthy, adds silky mouthfeel and mild fruity notes
Adds creamy tang, higher in fat and calories but great for rich texture
Sharp salty bite, adds umami and protein, low moisture so it browns nicely
Crunchy topping, mostly carbs, helps contrast creamy filling and soak up flavors
Bright iron rich leafy greens, adds color, mild taste, wilts down fast
Sweet tangy syrupy kick if used, balances richness with acidity and sweetness

Ingredient Quantities

4 large portobello mushroom caps stems and gills removed, wiped clean

2 tablespoons olive oil divided plus extra for brushing

1 small yellow onion finely chopped

2 garlic cloves minced

4 ounces cream cheese softened at room temp

1/2 cup grated Parmesan cheese

1/2 cup panko breadcrumbs

1/2 cup shredded mozzarella cheese

2 cups fresh baby spinach roughly chopped

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1 tablespoon balsamic vinegar or glaze optional

Salt and freshly ground black pepper to taste

How to Make this

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1. Preheat oven to 375°F. Wipe the mushroom caps clean, remove stems and gills, brush the insides lightly with olive oil and season with salt and pepper. Arrange gill-side up on a baking sheet.

2. If you saved the stems chop them up fine, otherwise skip. Heat 1 tablespoon olive oil in a skillet over medium heat, add the chopped onion (and chopped stems if using) and sauté until soft and slightly golden, about 5 minutes.

3. Add the minced garlic to the pan, cook about 30 seconds until fragrant, then toss in the chopped spinach and cook until wilted. Remove from heat and let the mixture cool a bit, squeeze out excess moisture with a spoon or by pressing in a sieve.

4. In a mixing bowl combine the softened cream cheese, grated Parmesan, panko breadcrumbs, shredded mozzarella, chopped parsley, dried oregano, the cooked spinach mixture, and the remaining 1 tablespoon olive oil. Add the optional tablespoon balsamic vinegar if you want a tangy note.

5. Season the filling with salt and plenty of freshly ground black pepper and mix until everything is well incorporated. If it feels too dry add a splash more olive oil or a little water, if too wet add a bit more panko.

6. Spoon the filling into each mushroom cap, mounding it slightly and pressing gently so it holds together. Sprinkle a little extra mozzarella or panko on top if you like more crust.

7. Brush the outside of the caps with a bit of extra olive oil. Bake in the preheated oven for 20 to 25 minutes, until the mushrooms are tender and the filling is golden.

8. For a browned top you can switch the oven to broil for 1 to 2 minutes, but watch closely so it doesn’t burn.

9. Let the mushrooms rest 3 to 5 minutes so the filling sets. Drizzle with more balsamic glaze or vinegar if using and sprinkle extra parsley for color.

10. Serve warm as a main or a hearty appetizer. They taste great with a simple salad or crusty bread.

Equipment Needed

1. Oven (preheat to 375°F)
2. Rimmed baking sheet
3. Large skillet for sautéing
4. Mixing bowl (big enough to combine filling)
5. Chef’s knife for chopping
6. Cutting board
7. Measuring cups and spoons
8. Cheese grater
9. Fine-mesh sieve or clean kitchen towel to press out spinach moisture
10. Pastry brush or small silicone brush plus oven mitts for safety

FAQ

Q: How long and at what temperature should I bake these mushrooms?
A: Preheat to 400 F (200 C). Brush caps with oil, stuff and bake on a lined sheet for about 18 to 22 minutes until the mushrooms are tender and the topping is golden. If the tops brown too fast, loosely tent with foil for the last few minutes, but dont let them steam or they get soggy.

Q: Can I make these ahead of time and reheat them?
A: Yes. You can make the filling a day ahead and keep it covered in the fridge. Stuff the caps right before baking, or stuff them and refrigerate up to 24 hours. To reheat, warm in a 350 F oven for 12 to 18 minutes until heated through, that keeps the topping crisp better than a microwave.

Q: How do I stop the mushrooms from getting soggy?
A: Remove stems and scrape the gills, wipe clean with a paper towel, then let the caps sit gill side up on paper towels for 10 to 15 minutes to draw out excess moisture. Pre-roasting the caps for 8 to 10 minutes before stuffing also helps, and using panko in the filling soaks up extra liquid.

Q: Any easy swaps for dietary needs like vegan or gluten free?
A: For vegan use vegan cream cheese and shredded plant based mozzarella, swap Parmesan for nutritional yeast, and use gluten free panko or crushed gluten free crackers. For low dairy just cut the cream cheese and add more spinach and extra panko to bind.

Q: Can I freeze these or the filling?
A: The filling freezes well up to a month in an airtight container. Thaw overnight in the fridge and bake as usual. Fully assembled stuffed caps dont freeze great because the mushroom texture changes, so I wouldnt recommend freezing them already baked.

Q: What should I serve them with, any finishing tips?
A: They work as an appetizer or main. Serve with a simple salad, crusty bread, or a grain like quinoa. A quick drizzle of balsamic glaze or a sprinkle of fresh parsley right before serving brightens everything up, trust me it helps.

Stuffed Portobello Mushrooms Recipe Substitutions and Variations

Cream cheese: ricotta (drain any extra liquid and stir in a splash of cream for similar richness), mascarpone (closest in texture), or goat cheese (tangier and a bit softer, but tasty)
Parmesan: Pecorino Romano or Asiago (both saltier/sharper), or nutritional yeast if you want a dairy free/vegan umami hit
Panko breadcrumbs: crushed crackers or crushed tortilla chips for crunch, almond meal for low carb, or regular breadcrumbs (they’ll be denser)
Baby spinach: chopped kale or Swiss chard (massage with a little oil so they wilt), or arugula for a peppery bite

Pro Tips

– Salt and dry first. Salt the caps and let them sit gill-side up on paper towels for 10 to 15 minutes, then pat them dry. That little rest pulls out excess water so the filling wont get soggy. If you want, reduce the mushroom juices in a small pan and drizzle a spoonful over the finished mushrooms for extra flavor.

– Toast your panko. Toss the breadcrumbs in a dry skillet with a touch of olive oil until golden, then fold half into the filling and save the rest for a crunchy top. Toasting gives way more texture and keeps the top from going mushy.

– Get the filling texture right. Warm spinach into the onions so it mixes easier, squeeze out as much liquid as you can, then judge consistency: too wet add more panko, too dry add a splash of olive oil or one beaten egg to bind if you want a firmer result. Cream cheese should be very soft or room temp so it blends smooth.

– Finish smartly. Bake until hot and set then let them rest a few minutes before serving so the filling firms up, and only add balsamic or lemon at the end so the bright flavor stays fresh. If you want extra browning use the broiler but watch it closely, it goes from perfect to burnt real fast.

Stuffed Portobello Mushrooms Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I created a Stuffed Portobello Mushroom that hides a savory surprise and a clever twist that will keep everyone guessing.

Servings

servings

Calories

279

kcal

Equipment: 1. Oven (preheat to 375°F)
2. Rimmed baking sheet
3. Large skillet for sautéing
4. Mixing bowl (big enough to combine filling)
5. Chef’s knife for chopping
6. Cutting board
7. Measuring cups and spoons
8. Cheese grater
9. Fine-mesh sieve or clean kitchen towel to press out spinach moisture
10. Pastry brush or small silicone brush plus oven mitts for safety

Ingredients

4 large portobello mushroom caps stems and gills removed, wiped clean
2 tablespoons olive oil divided plus extra for brushing
1 small yellow onion finely chopped
2 garlic cloves minced
4 ounces cream cheese softened at room temp
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1/2 cup shredded mozzarella cheese
2 cups fresh baby spinach roughly chopped
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 tablespoon balsamic vinegar or glaze optional
Salt and freshly ground black pepper to taste

Directions

Preheat oven to 375°F. Wipe the mushroom caps clean, remove stems and gills, brush the insides lightly with olive oil and season with salt and pepper. Arrange gill-side up on a baking sheet.
If you saved the stems chop them up fine, otherwise skip. Heat 1 tablespoon olive oil in a skillet over medium heat, add the chopped onion (and chopped stems if using) and sauté until soft and slightly golden, about 5 minutes.
Add the minced garlic to the pan, cook about 30 seconds until fragrant, then toss in the chopped spinach and cook until wilted. Remove from heat and let the mixture cool a bit, squeeze out excess moisture with a spoon or by pressing in a sieve.
In a mixing bowl combine the softened cream cheese, grated Parmesan, panko breadcrumbs, shredded mozzarella, chopped parsley, dried oregano, the cooked spinach mixture, and the remaining 1 tablespoon olive oil. Add the optional tablespoon balsamic vinegar if you want a tangy note.
Season the filling with salt and plenty of freshly ground black pepper and mix until everything is well incorporated. If it feels too dry add a splash more olive oil or a little water, if too wet add a bit more panko.
Spoon the filling into each mushroom cap, mounding it slightly and pressing gently so it holds together. Sprinkle a little extra mozzarella or panko on top if you like more crust.
Brush the outside of the caps with a bit of extra olive oil. Bake in the preheated oven for 20 to 25 minutes, until the mushrooms are tender and the filling is golden.
For a browned top you can switch the oven to broil for 1 to 2 minutes, but watch closely so it doesn't burn.
Let the mushrooms rest 3 to 5 minutes so the filling sets. Drizzle with more balsamic glaze or vinegar if using and sprinkle extra parsley for color.
Serve warm as a main or a hearty appetizer. They taste great with a simple salad or crusty bread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.