Vegetarian Stuffed Portobello Mushrooms

4.78 from 18 votes

Vegetarian stuffed portobello mushrooms are overflowing with a creamy blend of three cheeses and crowned with crisp savory breadcrumbs.

Prep Time20

Cook Time15

Total Time35

Course: Main Course, Sides & Vegetables, Vegetarian

Cuisine: American

Diet: Vegetarian

Servings:

Preheat oven to 400°F.
Clean mushrooms, using a soft brush or damp paper towels. Using a spoon, scrape out the black gills from the bottom side of the mushrooms; twist out and remove the stems. Discard the stems and gills.
4 large portobello mushrooms
Brush the top side of the 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.
1 tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture.
1 cup part-skim ricotta cheese, ½ cup roughly chopped sun-dried tomatoes, ¼ cup part-skim shredded mozzarella cheese, ¼ cup grated Parmesan cheese, ¼ cup chopped fresh basil, ⅛ teaspoon coarse ground black pepper
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.
1 tablespoon unsalted butter, 2 cloves garlic, finely minced, ½ cup panko breadcrumbs, ¼ cup finely chopped fresh parsley, ½ teaspoon dried oregano, ⅛ teaspoon kosher salt
Spread panko mixture evenly over cheese filling.
Bake mushrooms in the preheated oven until tender and cheese is melted, about 15 to 17 minutes.

Sun-dried tomatoes: I usually buy the dry-packed tomatoes but if you buy a jar of oil-packed, remove them from the oil and pat the tomatoes with paper towels to remove the excess oil.
Make-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: 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.
As an appetizer: Stuff white button mushrooms with prepared filling; top with panko and bake as directed.

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