Vegetarian Stuffed Portobello Mushrooms

Looking for a wonderful meatless main dish? Look no further. Mushrooms feel meaty so they satisfy the carnivores in your family — just hand them a steak knife and watch them dig in. I have a feeling that no one will be complaining.

(Still feel like you need a little meat? I do have a couple of recipes for meat-stuffed mushrooms. Try coq au vin stuffed mushrooms or chicken Parmesan stuffed portobello mushrooms.)

But today, we have vegetarian stuffed portobellos and boy, are they good! Melty, creamy cheese, with zippy little bites of sun-dried tomatoes mixed in, topped with crisp buttery garlicky bread crumbs — oh, yes, I’ll take these any day. You’re gonna love them!

About This Stuffed Mushroom Recipe

There are three easy steps to this recipe:

1. Prepping the mushrooms so they’re ready to stuff.
2. Mixing up the creamy filling and spooning it into the mushroom caps.
3. Making the breadcrumb topping.

Allow yourself about twenty minutes for prep and another fifteen minutes oven time.

Ingredient Notes

• Portobello Mushrooms: You’ll need four mushrooms, large enough to hold lots of the luscious filling. Want to make six servings instead? There’s enough filling for six smaller sized mushrooms. Alternatively, you can fill several small mushrooms for a great appetizer.
• Olive Oil: A light coating of olive oil keeps the outsides of the mushrooms from drying out. Season with salt and pepper.
• Sun-Dried Tomatoes: I like the tomatoes that aren’t packed in oil. Chopped finely, they add tangy flavor and little chewy bits which is a nice jazzy contrast to the creamy stuffing.
• Lots of Cheese! Creamy ricotta, gooey mozzarella, and flavorful Parmesan — the perfect trio for these stuffed mushrooms.
• Fresh Chopped Basil: Don’t you just love the sharp aroma of fresh basil?
• Bread Crumb Topping: These stuffed mushrooms boast a crispy panko crown, with melted butter, garlic, parsley, and oregano. Regular bread crumbs are okay, too, and gluten-free bread crumbs are also available. Did you know that you can make homemade bread crumbs? It’s a great way to use up day old bread and they are very easy to make.

How To Make Stuffed Portobellos

Prep the mushrooms. Carefully brush each mushroom clean, scrape out the gills, and twist off the stem.

Lightly brush the outsides with olive oil, and season the insides with salt and pepper.

Make the filling. In a medium sized mixing bowl, blend together the three cheeses, finely chopped sun-dried tomatoes, and fresh basil.

Fill the mushroom caps. Evenly spoon the filling into the mushroom caps.

Make the topping. In a small skillet, melt butter. Add minced garlic and cook briefly. Add the panko and Italian seasonings. Crown the mushrooms with this savory topping.

Bake. Pop the pan of stuffed mushrooms into the oven and bake them. It will take about fifteen minutes for the cheese to get melty and the topping to brown. So yummy!

Serving Suggestions

As a main course: Vegetarian stuffed portobello mushrooms are a healthy meatless main dish. Serve them with a fresh green salad like this classic arugula salad or tomato cucumber salad.

As a side dish: Stuffed mushrooms are a hearty side dish, perfect with air fryer salmon, easy baked salmon with lemon and chives, spice rubbed pork tenderloins, or this bruschetta chicken.

What wine goes well with mushrooms? Stuffed portobello mushrooms have a meaty texture and robust flavor, almost like a steak. Accordingly, choose the same wine you would serve with a steak. Try a fruity Zinfandel or Cabernet Sauvignon. A full-bodied craft beer is good, too, like stout or brown ale.

FAQs

Recipe Variations

• Add spinach and/or onion (finely chopped) to the filling.
• Change up the cheese. Instead of mozzarella and Parmesan, try Swiss or Gruyere.
• Make it southwestern. Add a little taco seasoning to the filling (omit the basil and oregano), and use a Mexican cheese blend.
• Make it into an appetizer! Instead of large portobello mushrooms, fill white button mushrooms (stems removed). Bake as directed.
• Grill the mushrooms: Put mushrooms on a preheated grill (medium heat), cover and cook until cheese is melted and mushrooms are cooked, about 10 minutes. Note: The panko topping won’t get as crisp. You may want to put them under the broiler for a few minutes. Or, try grilled portobello mushrooms with spinach and cheese.
• Looking for sautéed mushrooms instead? Try the best sautéed mushrooms (I have an easy trick!), air fryer mushrooms, or sautéed mushrooms with wine and garlic. Roasted mushrooms are delicious and easy, too.
• Not a fan of mushrooms? Try cheese & pesto stuffed zucchini or boursin cheese stuffed zucchini. Caprese couscous stuffed tomatoes are delicious, too, and also pizza stuffed spaghetti squash.

Make-Ahead Ideas

To get a head start on this meal, mix up the filling and prepare the breadcrumb topping the night before. Refrigerate both until you’re ready to stuff the mushrooms. You’ll need to add a few minutes to the baking time.

Storage & Reheating Tips

Lucky you, leftover mushrooms! Refrigerate up to three days, tightly wrapped. To reheat, put the mushrooms on a baking sheet and into a preheated oven (400°F) for ten minutes or until heated through.

If you love these “fun guys” as much as we do, be sure to try these delicious recipes which feature mushrooms in a starring role!