The Best Stuffed Portobello Mushrooms (Baked Recipe)

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The Best Stuffed Portobello Mushrooms (Baked Recipe)

a photo of a stuffed portobello mushroom
Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Michelle Goth
This portobello mushroom recipe is stuffed with cheese, garlic, tomatoes, spinach and bell peppers! These cheesy mushrooms are a hearty vegetarian main dish. 

Ingredients
 

  • 4 large portobello mushrooms, 4-6'' in diameter

For the filling- Step 1:

  • 2 tablespoons olive oil, divided
  • 2 cups of spinach
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, diced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • ½ teaspoon each salt, black pepper and paprika
  • 4 garlic cloves, minced

For the filling- Step 2:

  • 1 cup parmesan cheese
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • ½ cup tomatoes, diced
  • ¼ cup breadcrumbs
  • ¼ cup fresh parsley

For topping:

  • ¼ cup mozzarella cheese, shredded

For garnish:

  • 1 tablespoon fresh parsley or fresh herbs of choice
  • diced tomatoes or peppers

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • Wipe off the mushrooms to remove the dirt. You can use a paper towel or a damp clean kitchen towel. Remove the stems from the mushrooms by twisting them off and discarding them. Scrape out any dark gills to create more space for the stuffing. 
  • Place the mushrooms on a 9x13 sheet pan lined with parchment paper. Set aside.
  • To a large sauté pan add 1 tablespoon of olive oil and heat over medium-high heat. Add spinach, red bell pepper, red onion, Italian seasoning, red pepper flakes, salt, pepper, and paprika. Sauté and for 5 minutes or until the spinach has wilted. In the last 30 seconds, add the garlic. 
  • To the sauteed vegetables, add the parmesan cheese, cream cheese, sour cream, tomatoes, breadcrumbs, and parsley (reserve 1 tablespoon for the garnish).  Stir for 1-2 minutes until fully incorporated and heated through.
  • Use a spoon to fill the mushroom caps with the mixture from the skillet.  
  • Top with the mozzarella cheese. 
  • Bake on a rack in the middle of your oven for 17 minutes or until the mushrooms start to become tender.
  • With a pastry brush baste the outside of the mushrooms with the remaining 1 tablespoon of olive oil. Bake for an additional 5 minutes. 
  • Finally, turn the oven to broil on high for 1-2 minutes or until the tops are golden brown. 
  • Garnish with fresh parsley (or fresh basil) and red bell peppers. Serve warm.


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