Stuffed Portobello Mushrooms
Savory and cheesy stuffed portobello mushrooms filled with spinach, bell peppers, tomatoes, and a creamy cheese mixture. Baked until golden brown, this fiber-rich, protein-packed vegetarian dish is quick, easy, and perfect for weeknight dinners or meal prep.
Equipment
- 1 large sauté pan
- 1 9×13-inch baking sheet
- Parchment paper (enough to line the baking sheet)
- Pastry brush
- Mixing spoon
- Measuring Cups and Spoons
Ingredients
Mushrooms:
- 4 large portobello mushrooms 4–6 inches
Vegetable Filling – Step 1:
- 2 tablespoons olive oil divided
- 2 cups fresh spinach
- ½ cup red bell pepper diced
- ¼ cup red onion diced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 4 garlic cloves minced
Cheese Mixture – Step 2:
- 1 cup parmesan cheese shredded
- 4 ounces cream cheese softened
- ½ cup sour cream
- ½ cup tomatoes diced
- ¼ cup breadcrumbs
- ¼ cup fresh parsley chopped (reserve 1 tablespoon for garnish)
Topping:
- ¼ cup mozzarella cheese shredded
Garnish:
- 1 tablespoon fresh parsley or herbs of choice
- Optional: diced tomatoes or bell peppers
Instructions
- Prepare the Mushrooms: Begin by preheating your oven to 400°F (200°C). While the oven warms, gently clean each portobello mushroom using a damp kitchen towel or a paper towel to remove any dirt or debris. Avoid washing them under running water, as mushrooms can absorb excess moisture. Carefully remove the stems by twisting them off; discard the stems or save them for another recipe. Using a small spoon, scrape out the dark gills inside each cap to create more space for the filling. Arrange the prepared mushrooms on a 9×13-inch baking sheet lined with parchment paper, ensuring they sit upright with the gill side facing up. Set aside for now.
- Sauté the Vegetables: Place a large sauté pan over medium-high heat and add 1 tablespoon of olive oil. Allow it to warm until shimmering but not smoking. Add the diced red onion and red bell pepper first, cooking for 2–3 minutes until they begin to soften. Next, add the fresh spinach and season the mixture with Italian seasoning, red pepper flakes, salt, black pepper, and paprika. Stir frequently and cook for about 3–4 minutes, until the spinach wilts and the vegetables are tender yet still vibrant. In the final 30 seconds of cooking, add the minced garlic and stir continuously to release its aroma without burning it.
- Combine Cheese and Cream: Reduce the heat to medium-low. To the sautéed vegetable mixture, add 1 cup of shredded parmesan cheese, 4 ounces of softened cream cheese, ½ cup of sour cream, ½ cup of diced tomatoes, ¼ cup of breadcrumbs, and ¼ cup of chopped fresh parsley (reserve a small amount for garnish). Gently stir the mixture for 1–2 minutes until all ingredients are fully combined and slightly heated through. The filling should be creamy, cohesive, and easy to spoon into the mushroom caps. Taste and adjust seasoning if necessary, adding a pinch more salt or pepper to suit your preference.
- Stuff the Mushrooms: Using a large spoon, generously fill each mushroom cap with the prepared vegetable and cheese mixture. Press the filling slightly to ensure it stays packed inside the mushroom but avoid overfilling, which could cause the filling to spill during baking. Once all the mushrooms are stuffed, evenly sprinkle ¼ cup of shredded mozzarella cheese over the tops for a golden, melty finish.
- Initial Baking: Place the baking sheet in the center of the preheated oven. Bake the stuffed mushrooms for 17 minutes, allowing the mushrooms to soften while the filling begins to meld together. During this time, the vegetables will continue to cook, and the cheeses will start to melt, creating a rich, savory aroma that fills your kitchen.
- Olive Oil Basting: After the initial baking period, remove the mushrooms from the oven. Using a pastry brush, gently brush the outer edges of the mushroom caps with the remaining 1 tablespoon of olive oil. This step enhances flavor, adds moisture, and promotes a slightly caramelized finish on the mushroom exterior. Return the mushrooms to the oven for an additional 5 minutes, allowing the oil to soak in and the mushrooms to become tender and succulent.
- Broil for Golden Perfection: Once the mushrooms are tender, switch your oven to broil on high. Broil the mushrooms for 1–2 minutes, keeping a very close eye to avoid burning. This short, high-heat step will brown the tops, melt the cheese completely, and create a lightly crispy, golden crust that adds texture and visual appeal.
- Garnish and Serve: Remove the baked mushrooms from the oven and transfer them to serving plates. Sprinkle the reserved fresh parsley (or your choice of fresh herbs) over the top, along with additional diced tomatoes or bell peppers for a pop of color. Serve immediately while warm, pairing with a simple side salad, crusty bread, or your favorite grain for a complete meal. These stuffed portobello mushrooms are perfect for a weeknight dinner, entertaining guests, or meal prep, offering a satisfying and wholesome vegetarian option.
Notes
- Choose large, firm portobello mushrooms for the best results, as smaller mushrooms may not hold the filling well.
- When cleaning mushrooms, avoid soaking them in water; instead, use a damp cloth or paper towel to gently remove dirt.
- Make sure the cream cheese is softened to room temperature for easy mixing and a smooth, creamy filling.
- Adjust the seasoning to your taste—if you prefer a spicier flavor, add extra red pepper flakes or paprika.
- This recipe is versatile; feel free to swap spinach for kale or Swiss chard, and bell peppers for roasted red peppers.
