Jeff Misenti
Difficulty Level: easy
A stuffed mushroom isn’t everyone’s first pick when it comes to an appetizer, but with the right filling, it can be delicious.
This stuffed portobello mushroom recipe offers a rich, savory dish that’s very easy to make. Furthermore, they look the part, especially when nestled with a small salad.
Each portobello mushroom cap acts like a bowl, perfect for a few mouthfuls of filling to make them pop. Here’s the trick: make each mouthful explode with flavor, whether it be spices, seasoning, or texture.
This recipe uses a simple but perfect mix of cheese, herbs, breadcrumbs, and veggies, offering a balance of soft gooeyness with crunch and texture.
If you don’t like our filling options, it’s easy to customize. For example, someone looking for something meatier might opt for chorizo. Check out the ingredients and cooking steps below for more information.
Stuffed Portobello Mushrooms Ingredients
- 4 large portobello mushroom caps
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of fresh spinach, chopped
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of shredded mozzarella cheese
- 2 tablespoons of fresh parsley, chopped
- Salt and pepper to taste
- 1 tablespoon of balsamic vinegar
Stuffed Portobello Mushrooms Instructions
- Preheat your oven to 375°F (190°C).
- Wipe the portobello mushrooms clean with a damp paper towel.
- Remove the stems, then use a spoon to gently scrape out the gills so there is more space for the filling.
- Brush both sides of the mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet with the gill side facing up.
- Season lightly with salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat.
- Add the chopped onion and garlic, and cook for about 4 minutes, or until the onion becomes soft and translucent.
- Add the chopped spinach and cook for about 2 minutes, until wilted.
- In a mixing bowl, combine the cooked onion, garlic, and spinach with the breadcrumbs, Parmesan cheese, mozzarella cheese, parsley, balsamic vinegar, salt, and pepper.
- Stir until everything is well mixed.
- Spoon the filling into each mushroom cap, packing it in gently so the mushrooms are filled evenly.
- Bake for 20 minutes, or until the tops are golden brown and the mushrooms are tender. The mushrooms should release some liquid, and the cheese should be melted and bubbly.
- Let the stuffed mushrooms cool for a couple of minutes before serving.