Serve these stuffed Portobello mushrooms at any gathering and watch them disappear!
Jam-packed with a creamy spinach filling and crispy breadcrumb topping, they’re irresistible.
Plus, they’re easy to make.
Whip up this easy vegetarian appetizer anytime you’re entertaining or need a scrumptious snack!
Stuffed Portobello Mushrooms
Stuffed Portobellos take humble meaty mushrooms and turn them into a crowd-pleasing bite.
Nestled inside each cap is a ridiculously delicious filling. It features three types of cheese, creamy mayo, minced garlic, and fresh spinach.
As a bonus, they get topped with breadcrumbs and baked to golden brown perfection!
The combo of savory, creamy, and crunchy makes them super addicting. since Portobellos are large, there’s more filling to complement their meaty texture.
Even meat eaters will crave these stuffed mushrooms!
Ingredients
There are many stuffed Portobello mushroom recipes out there. But I love the flavor combination of this recipe the best!
Here are the ingredients you need:
- Portobello Mushrooms – The star of the show! Use the caps, and be sure to clean out the gills. I use regular-sized, but you can also use baby Portobellos.
- Seasonings – Salt, pepper, and a store-bought Italian blend are all the seasonings you need.
- Veggies – Onion, garlic, and spinach make the filling aromatic and flavorful. I also like using chopped tomatoes, but they’re optional.
- Cheese – Cream cheese, mozzarella, and Parmesan are the perfect trifecta! They make the filling creamy, gooey, and a little nutty.
- Mayo – For melding all the ingredients together and creating a creamy filling. Use full-fat mayo for the best flavor.
- Breadcrumbs – A sprinkle on top adds a ton of texture. Also, use some for binding the filling.
- Canned Artichokes (optional) – It takes the filling up a notch!
How to Make Stuffed Portobello Mushrooms
These stuffed Portobello mushrooms only require about 15 minutes of prep. The oven does the rest!
Here are the general steps:
1. Preheat the oven. Set it to 400 degrees Fahrenheit.
2. Prep the mushrooms. Clean each one with a damp paper towel. Remove the stems and chop. Carefully scrape out the gills and discard them.
3. Bake the mushrooms. Brush them with 1 tablespoon of olive oil. Season with salt and pepper. Place the mushrooms on a baking sheet lined with parchment paper. Roast for 10 minutes. Flip and roast for another 5 minutes.
4. Saute the veggies. Heat the olive oil in a skillet. Cook the onions and mushroom stems until tender. Add the garlic and fresh spinach. Cook until the spinach wilts.
5. Mix the filling. Beat the cream cheese and mayonnaise. Add the Italian seasoning, 1/4 cup of breadcrumbs, 1/4 cup of shredded mozzarella, the sautéed vegetables, and chopped artichokes or tomatoes. Stir until well combined.
6. Stuff and bake. Spoon the filling into the mushroom caps. Sprinkle the tops with Parmesan, the remaining breadcrumbs, and mozzarella. Bake for 10-15 minutes. Serve hot.
Recipe Tips and Variations
I love how easy these stuffed mushrooms are to make. Still, to ensure they’ll impress your guests, follow these tips and variations.
- Give them a fresh test. Wondering how to tell if Portobellos are fresh? It’s simple. Look at the appearance and texture. They should be firm and plump but not slimy.
- Fire up the grill. I also love making these stuffed mushrooms on the grill. They add a nice smoky element. Just preheat the grill and cook them for about 10 to 15 minutes.
- Change up the cream cheese. Use a 1/4 cup of goat cheese, sour cream, or whole milk ricotta instead.
- Toss in some protein. Want to make these mushrooms more hearty? Add 2 cups of shredded chicken to the filling.
- Try an easy shortcut. Instead of fresh spinach, you can use 5 ounces of frozen chopped spinach. Just be sure to thaw and squeeze out the excess moisture first.
How to Store
Leftover stuffed mushrooms are great for a quick bite or side. You can even freeze them to keep on hand for unexpected company.
Just follow these tips for storing and reheating:
To Store: Transfer the leftover mushrooms to an air-tight container. Refrigerate them for up to 4 days.
To Freeze: Place the room-temperature stuffed mushrooms on a baking sheet. Cover it with plastic wrap and freeze. When frozen, transfer them to an air-tight container or freezer bag. Freeze them for up to 3 months.
To Reheat: Reheat them in the oven at 350 degrees Fahrenheit or microwave until warm.
What to Serve with Stuffed Mushrooms
For appetizers, lunch, or dinner, there are plenty of ways to enjoy these stuffed mushrooms. If you want to turn them into a meal, try these serving ideas:
- Honey Garlic Pork Chops
- Oven Baked Chicken Breast
- Chicken Milanese
- Garlic Noodles
- Buttered Noodles
- Green Bean Casserole
- Olive Garden Salad
Easy Stuffed Portobello Mushrooms Recipe
Course: Appetizers, SidesCuisine: American4
servings15
minutes45
minutesThese stuffed Portobello mushrooms are so hearty and delicious! The cheesy spinach filling is the perfect complement to the earthy mushroom flavor.
Ingredients
4 large Portobello mushroom caps
2 tablespoons olive oil, divided
1/2 teaspoon salt and pepper
1 small onion, finely chopped
3 cloves garlic, minced
2 cups fresh spinach, roughly chopped
4 ounces cream cheese
1/4 cup mayonnaise
1 teaspoon Italian seasoning
1/2 cup breadcrumbs, divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/2 cup canned artichokes or chopped tomatoes, optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Clean the Portobello mushrooms with a damp paper towel. Carefully remove the stems, wipe, and finely chop them for the filling. Gently scrape out and discard the gills.
- Brush the mushrooms with 1 tablespoon of olive oil and season with salt and pepper. Place them gill side down on the baking sheet and roast for 10 minutes. Flip the mushrooms over and roast for 5 more minutes. Then, take them out of the oven and set aside.
- In a skillet over medium heat, warm the olive oil. Add the diced onions and mushroom stems, and cook until tender. Add the garlic and fresh spinach and cook, stirring constantly, until the spinach is wilted. Remove from the heat and let cool slightly.
- In a large bowl, beat the cream cheese and mayonnaise until smooth. Add the Italian seasoning, 1/4 cup of breadcrumbs, 1/4 cup of shredded mozzarella, the sautéed vegetables, and chopped artichokes or tomatoes, if using. Stir until well combined.
- Divide the filling between the mushroom caps. Sprinkle the Parmesan cheese and the rest of the breadcrumbs and mozzarella over each mushroom. Then, bake for 10-15 minutes until the tops are golden and the cheese is bubbly.
- Serve hot and enjoy!
