Vegetarian Stuffed Portobello Mushrooms
You won’t want to miss these vegetarian stuffed portobello mushrooms, overflowing with a creamy blend of three cheeses and crowned with crisp savory breadcrumbs.
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. Actually, 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 little zippy bites of sun-dried tomatoes mixed in, and crisp buttery garlicky bread crumbs, oh, yes, I’ll take these any day. You’re gonna love them!
About this mushroom recipe
There are three easy steps to this recipe:
- Prepping the mushrooms so they’re ready to stuff
- Mixing up the creamy filling and spooning it into the mushroom caps
- Making the breadcrumb topping
Allow yourself about twenty minutes for prep and another fifteen minutes oven time.
As always, you’ll find the complete printable recipe at the end of this post.
What you need
- Portobello Mushrooms: You’ll need four mushrooms, large enough to hold lots of the luscious filling. Want to make six servings instead? That would be fine, too. Alternatively, you could 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, 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.
How to make it
First, prepare the mushrooms. Brush them 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.
Next, stir together the three cheeses, finely chopped sun-dried tomatoes, and fresh basil.
Spoon the filling into the mushroom caps.
Okay, last step — 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.
Pop the pan into the oven and bake. It will take about fifteen minutes for the cheese to get melty and the topping to brown. So yummy!
What to serve with stuffed portobello 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.
Yes, mushrooms can be brushed clean. Use a soft brush or damp paper towel to clean off the remnants of dirt. Alternatively, give the mushrooms a quick rinse in a colander. Once mushrooms are washed, use them immediately.
This relates to cleaning the mushrooms. Never soak mushrooms in water because they are like sponges and will absorb lots of water, making them soggy.
The gills are totally edible but sort of unsightly, especially in portobello mushrooms. They tend to turn the filling dark and make it more watery. Besides, if you remove them, there’s a lot more room for filling which tastes way better than mushroom gills!
If you’re wondering if a mushroom has spoiled, take a look at the outside. If there are lots of dark spots and the surface is sticky or slimy, chances are your mushrooms are too far gone. Throw them in your compost pile.
If you’re wondering if a wild mushroom is bad to eat, I would say never go foraging for mushrooms in the woods unless you’re with an expert. Don’t take a chance!
How to make these stuffed mushrooms your own
- Add finely chopped spinach or onion to the filling.
- Change up the cheese. Instead of mozzarella and Parmesan, try Swiss or Gruyere.
- Add a little taco seasoning to the filling (omit the basil and oregano), and use a Mexican cheese blend.
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 Suggestions
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.
More mushroom recipes
If you love these “fun guys” as much as we do, be sure to try more of these great recipes:
- THE BEST Sautéed Mushrooms with Garlic Butter
- Sautéed Mushrooms with Wine and Garlic
- Roasted Mushrooms with Balsamic, Thyme and Dijon
- Marsala Roasted Mushrooms
- Veggie & Dip Stuffed Mushrooms
- Wild Mushroom Crostini with Goat Cheese
- Vegan Tacos with Roasted Carrots, Mushrooms, Quinoa, and Black Beans
- Creamy Chicken and Mushrooms with Rice Recipe
- 4 portobello mushrooms, brushed or wiped clean
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 cup part-skim ricotta cheese
- ½ cup roughly chopped sun-dried tomatoes
- 1/4 cup part-skim shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- ⅛ teaspoon coarse ground black pepper
Bread crumb topping:
- 1 tablespoon unsalted butter
- 2 cloves garlic, finely minced
- ½ cup panko breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon dried oregano
- ⅛ teaspoon kosher salt
- Preheat oven to 400°F.
- Scrape black gills out of mushrooms with a spoon and remove stem.
- Brush outsides (tops) of mushroom caps lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture.
- In a small skillet over medium heat, melt butter. Add garlic, stirring constantly for one minute. Remove from heat. Stir in panko, parsley, oregano, and salt until combined.
- Spread panko mixture evenly over cheese filling.
- Bake mushrooms in the preheated oven until tender and cheese is melted, about 15-17 minutes.
- Prep-Ahead: Mix up the filling and prepare the breadcrumb topping the night before. Refrigerate both until you're ready to stuff the mushrooms. Plan to add a few minutes to the baking time.
- Storage & Reheating Suggestions: Refrigerate leftovers 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 521mgCarbohydrates: 21gFiber: 3gSugar: 5gProtein: 15g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.