Here’s a delicious and versatile stuffed portobello mushroom recipe 🍄—perfect as an appetizer, side, or light main:
🍄 Stuffed Portobello Mushrooms
Ingredients (4 large mushrooms)
- 4 large portobello mushroom caps, stems removed
- 2 tbsp olive oil
- Salt & pepper
For the filling:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (or panko for extra crunch)
- 1/2 cup grated Parmesan or mozzarella cheese (or a mix)
- 1/4 cup cream cheese or ricotta (optional, for creaminess)
- 1/2 cup chopped spinach, roasted red peppers, or sun-dried tomatoes (optional)
- 1 tsp Italian seasoning or fresh herbs (basil, parsley, thyme)
Instructions
- Prep mushrooms
Preheat oven to 375°F (190°C). Brush mushroom caps with olive oil and season with salt and pepper. Place them gill-side up on a baking sheet. - Cook filling
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion until translucent, then garlic for 30 seconds. Remove from heat and let cool slightly. - Mix filling
In a bowl, combine sautéed onion & garlic with breadcrumbs, cheese, cream cheese (if using), herbs, and optional vegetables. Season with salt and pepper. - Stuff mushrooms
Spoon filling into mushroom caps, pressing lightly. Sprinkle extra cheese on top if desired. - Bake
Bake for 20–25 minutes, until mushrooms are tender and filling is golden on top. - Serve
Let cool 5 minutes. Garnish with fresh parsley or a drizzle of balsamic glaze.
🌟 Variations
- Mediterranean: Feta, olives, sun-dried tomatoes, oregano
- Italian: Mozzarella, Parmesan, spinach, tomato sauce
- Protein boost: Add cooked sausage, bacon, or quinoa
- Vegan: Use nutritional yeast instead of cheese and tofu or cashew cream instead of cream cheese
If you want, I can make a “melty cheesy baked version with garlic butter” that’s rich enough to serve as a main course. Do you want me to do that?
