Name: Stuffed Portobello Mushrooms Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 large portobello mushrooms (or 8 smaller ones); 1 tablespoon olive oil; ½ medium onion, chopped; 4 cloves garlic, minced; ½ medium green bell pepper, chopped; 2 cups spinach, chopped; 4 cocktail tomatoes, chopped; ¼ cup crumbled goat cheese; ¼ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste; 1 tablespoon hot sauce (such as Frank’s RedHot); ½ cup breadcrumbs; ½ cup shredded mozzarella cheese

These Stuffed Portobello Mushrooms are a delicious and satisfying appetizer or side dish that’s perfect for any occasion. Large portobello mushrooms are filled with a savory mixture of vegetables, cheese, and breadcrumbs, then baked to perfection. They’re easy to make, versatile, and a great way to showcase the earthy flavors of mushrooms.

Why You’ll Love This Recipe

Flavorful and Versatile: These stuffed mushrooms are packed with a delicious combination of savory vegetables, creamy cheese, and crunchy breadcrumbs. You can easily customize the filling with your favorite ingredients.
Easy to Make: With simple ingredients and straightforward instructions, this recipe is a breeze to prepare.
Healthy and Satisfying: Mushrooms are a good source of vitamins and minerals, making this dish a healthy and satisfying option.

Ingredients

Here’s what you’ll need to make these delicious Stuffed Portobello Mushrooms:

Portobello mushrooms: Large or medium-sized, for holding the filling.
Olive oil: For sautéing the vegetables.
Onion: Chopped, for flavor and texture.
Garlic: Minced, for aromatic depth.
Green bell pepper: Chopped, for color, sweetness, and crunch.
Spinach: Chopped, adds nutrients and a vibrant green color.
Cocktail tomatoes: Chopped, adds juicy sweetness and acidity.
Goat cheese: Crumbled, adds a tangy and creamy flavor.
Salt and pepper: To taste.
Hot sauce: Such as Frank’s RedHot, adds a touch of heat. Adjust the amount to your liking.
Breadcrumbs: Adds a crispy texture to the filling.
Mozzarella cheese: Shredded, for a melty and cheesy topping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Stuffed Portobello Mushrooms

Step 1: Prepare the Mushrooms

Preheat your oven to 400°F (204°C). Carefully remove the stems from the portobello mushrooms and chop the stems finely. Place the mushroom caps, stem-side down, on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until the mushrooms release their moisture. Remove from the oven and use paper towels to soak up any excess liquid from the mushroom caps.

Step 2: Make the Filling

While the mushrooms are baking, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté for a couple of minutes until the onion is softened and translucent. Add the chopped green bell pepper and spinach, and cook for another couple of minutes, or until the spinach is wilted. Stir in the chopped tomatoes, crumbled goat cheese, salt, pepper, chopped mushroom stems, hot sauce, and breadcrumbs. Cook for an additional 2 minutes, or until heated through.

Step 3: Stuff and Bake

Spoon the filling evenly into the prepared mushroom caps. Top each mushroom with shredded mozzarella cheese. Bake for 10 minutes, or until the cheese is melted and bubbly.

Step 4: Serve

Remove the stuffed mushrooms from the oven and serve immediately as an appetizer or a side dish.

Pro Tips for Making the Recipe

Use large mushrooms: Choose large portobello mushrooms or smaller ones with a wide cap to hold a generous amount of filling.
Don’t soak the mushrooms: Avoid soaking the mushrooms in water, as they will absorb too much moisture and become soggy. Instead, clean them with a damp cloth or a mushroom brush.
Remove excess moisture: Baking the mushroom caps before stuffing helps to remove excess moisture, preventing the filling from becoming watery.
Customize the filling: Feel free to add other ingredients to the filling, such as cooked sausage, bacon, or different types of cheese.

How to Serve Stuffed Portobello Mushrooms

Appetizer: These Stuffed Portobello Mushrooms are perfect as an appetizer for parties or gatherings.
Side Dish: Serve them as a side dish with your favorite grilled meats, fish, or roasted vegetables.
Vegetarian Main Course: Enjoy them as a vegetarian main course with a side salad or crusty bread.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 5-7 days.

Freezing:

You can freeze the stuffed mushrooms before baking. Arrange them in a single layer in an airtight container and freeze for up to 3 months. Bake from frozen, adding a few minutes to the baking time.