Stuffed Portobello Mushrooms

These Italian-style stuffed portobello mushrooms are filled with ricotta, spinach, and tomato, then finished with a crispy breadcrumb topping. Enjoy these easy-to-make vegetarian delights as an appetizer or serve them with a refreshing side salad for a nutritious and filling meal.

These decadent stuffed portobello mushrooms are the perfect dish to satisfy vegetarians and meat lovers alike. They take all of 15 minutes of hands-on time, and are Mediterranean Diet friendly.

They’re packed with baby spinach, fresh tomato, creamy ricotta cheese, garlic, and homemade Italian Seasoning. The mushrooms bake, absorbing the aromatics and some of the creamy cheese, and become irresistibly decadent. To top things off–literally–is a generous sprinkling of breadcrumbs for a golden-brown crunch.

Like their bite-sized cousins, the porous structure of portobello mushrooms allows them to absorb the flavor of pretty much anything they come in contact with. And, because these fabulous fungi feature caps that are on the larger side, that means more surface area to stuff.

Stuffed Portobello Mushroom Ingredients

Portobello mushrooms are mild and large, making them ideal as a meat substitute or for stuffing. The mushroom may be the star of this dish but the cheese and herbs transform them into an Italian dream.

• Portobello mushrooms: Portobello mushroom caps’ firm texture holds up well in the cooking process. And the stems don’t go to waste—they’re chopped, sautéed, and added to the stuffing.
• Extra virgin olive oil: EVOO gets a lot of attention in this dish. It’s in the stuffing and generously coats the portobellos. Use a full-bodied but smooth variety, like our Italian Nocellara.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know
  • TRY IT: Italian Nocellara Extra Virgin Olive Oil from Sicily
• Cheese: Many stuffed mushroom recipes result in greasy, overly cheesy mushrooms. This stuffed mushroom recipe calls for a high-quality whole milk ricotta, which imparts a rich, creamy flavor and decadent texture with only 2 tablespoons per serving.
• Spinach: You could substitute spinach for any of your favorite cooking greens. But, I’m a fan of how the bittersweet notes of the baby spinach complement the earthiness of the mushrooms.
• Seasoning: A couple garlic cloves and some Italian seasoning (homemade or store-bought) give this recipe a decidedly Mediterranean essence. Salt enhances the overall flavor. 
• Tomato: A slice of fresh tomato acts as the base for the stuffing, providing a light acidity to contrast the creamy filling.
• Green onions: Add a mild, oniony flavor to the sautéed vegetables. You can substitute with 1/2 of a small yellow onion, finely chopped.
• Breadcrumbs: Opt for unseasoned bread crumbs as they’re meant to provide texture rather than flavor. To make this gluten-free, just skip the bread crumbs or opt for your favorite gluten-free cracker crumbs.

How to Make Stuffed Portobello Mushrooms

This stuffed portobello mushroom recipe is easy: simply stuff and bake! Broiling them crisps up the breadcrumb topping. Here’s the whole process: 

• Get ready: Preheat the oven to 350°F and line a baking sheet with aluminum foil or parchment paper.
• Clean the mushrooms: Remove the stems from 4 cleaned portobello mushrooms (save them for later). Use a metal spoon to gently scrape out and discard the gills.
• Set up the mushrooms: Spread 1 tablespoon of olive oil over the mushrooms, tops, and bottoms. Place them on the prepared baking sheet with the hollow sides facing up. Sprinkle with about 1/4 teaspoon of salt and 1/2 teaspoon of Italian seasoning. Place one slice of tomato in each mushroom cap. Set aside.
• Prep the vegetables: Mince 3 large garlic cloves (see our how to mince garlic guide for tips). Coarsely chop the mushroom stems, 2 packed cups of spinach, and 3 green onions.
• Sauté the vegetables: Heat 2 tablespoons of olive in a medium skillet over medium-low heat. Once the oil begins to shimmer, add the garlic and stir constantly for 30 seconds. Add the chopped mushroom stems, spinach, green onion, and 1 teaspoon of salt. Cook, stirring until the spinach is wilted, about 5 minutes.
• Stuff and bake: Add 1/2 cup of ricotta cheese and 1 1/2 teaspoons of Italian seasoning to a small mixing bowl. Add the sautéed vegetables and stir to combine. Distribute the mixture evenly among each mushroom. Place in your oven to bake for 15 minutes.
• Finish and serve: After the time is up, remove from the oven and top with 1/4 cup of breadcrumbs. Drizzle with a little olive oil and return to the oven. Broil on low until the tops are golden brown, about 3 to 5 minutes. Let cool for 5 minutes before serving.

Stuffed Portobello Mushrooms Tips

Mushrooms are delicious when they’re prepared correctly, but don’t be nervous if you’re not used to cooking with them. Here are three quick tips to prepare and cook mushrooms:

• How to choose a mushroom: If you don’t often cook with fungi, you might wonder how to pick a good mushroom. Fortunately, it’s pretty easy. Look for a smooth, firm appearance, and make sure they’re plump and moist, not slimy. They should feel heavy for their size and not wrinkled. 
• Can’t find portobellos? Use large cremini mushrooms instead. They’re actually the same type of mushroom harvested at different sizes!
• How to clean and prepare mushrooms: Mushrooms are like sponges. If you submerge them in water you’ll risk them becoming tough and tasteless. Instead, gently brush off any dirt from the surface with a dry towel. Use a damp towel for more stubborn debris. To remove the stems, gently push against them with your thumb. As for the gills, a scape with a small spoon will do the trick.
• If your mushrooms are “leaking”: Mushrooms thrive in a humid environment, so it’s no surprise that they are mainly composed of water. Depending on the cooking method, they are prone to shedding their water. When baking, you might notice a brown watery liquid collecting in the tray. This is normal and nothing to worry about.

Stuffing Alternatives

Once you get the hang of how to stuff and bake mushrooms, you can fill them with practically anything. If you’re having a hard time thinking of alternatives, a good place to start is looking at your other favorite stuffed recipes and swapping out the vessels for portobello mushrooms.

Try the stuffing from our Italian Stuffed Peppers or our Vegetarian Stuffed Eggplant. You could even cook them without the stuffing (brush the insides with oil and reduce cooking time to 5 to 10 minutes), let them cool, and pile them high with cold salads. Mediterranean Couscous Salad or salmon salad would be amazing.

What to Serve With Stuffed Portobello Mushrooms. 

Stuffed portobello mushrooms make a great vegetarian main dish. Serve them with a crisp salad, like our Panzanella or a colorful Italian Chopped Salad; the tangy dressing balances out the creaminess of the cheese stuffing. If you’re not strictly vegetarian and are simply looking for more protein, add a side of grilled chicken or a juicy pork chop.

How to Store and Reheat Stuffed Portobello Mushrooms

To store leftover stuffed portobello mushrooms, place them in an airtight container and refrigerate for up to 3 days.

To reheat, arrange them on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through—this helps maintain their texture better than microwaving.

If you’re in a hurry, you can microwave them in 20-second bursts, but they may become slightly soggy. Avoid freezing stuffed portobellos, as the filling and mushrooms release moisture once thawed, leading to a watery texture.

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4.86 from 42 votes

Stuffed Portobello Mushrooms

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Candace Nagy

In this comforting vegetarian dish, mushrooms are stuffed with a creamy ricotta filling and finished with a delightful crispy breadcrumb topping. Serve as a crowd-pleasing appetizer or with a crunchy side salad for a light but satisfying meal.

Prep – 15 minutes mins

Cook – 25 minutes mins

Total – 40 minutes mins

Cuisine:

Italian

Serves – 4

Course:

Appetizer, Dinner, Entree, Entree or Side Dish

Ingredients

  

1x2x3x

• ▢ 4 large portobello mushrooms
• ▢ 3 tablespoons extra virgin olive oil
• ▢ 1 1/4 teaspoons fine salt
• ▢ 2 teaspoons Italian seasoning
• ▢ 1 medium tomato, sliced into rounds
• ▢ 3 large garlic cloves, minced
• ▢ 2 cups baby spinach (packed), coarsely chopped
• ▢ 3 green onions, coarsely chopped
• ▢ 1/2 cup whole milk ricotta cheese
• ▢ 1/4 cup breadcrumbs

Instructions

 

• Get ready. Preheat the oven to 350°F and line a baking sheet with aluminum foil or parchment paper.
• Prepare the mushrooms. Gently wash the mushrooms to remove any debris and carefully snap off the stems (save them for later). Use the side of a spoon to scrape out the gills of the mushroom caps, taking care to keep the mushrooms intact.
• Oil and season. Use a brush or your hands to coat the outer sides and edges of the mushrooms with about 1 tablespoon of olive oil. Place on the prepared baking sheet with the hollow sides facing up. Sprinkle with about 1/4 teaspoon of salt and 1/2 teaspoon of the Italian seasoning. Place a tomato slice on top of each mushroom cap. Set aside.
• Saute the vegetables. Coarsely chop the mushroom stems. In a medium skillet on medium-low heat, add 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add the garlic and stir constantly for 30 seconds before adding the chopped mushroom stems, spinach, and green onions. Add the remaining 1 teaspoon of salt. Cook until the spinach is wilted, about 5 minutes. Turn off the heat and set aside.
• Stuff and bake. In a small mixing bowl, mix together the ricotta cheese and remaining 1 1/2 teaspoons of Italian seasoning. Add the sautéed vegetables and stir to combine. Distribute the mixture evenly among each mushroom. Bake for 15 minutes.
• Finish and serve. After the time is up, remove from the oven, top with the breadcrumbs and a drizzle of extra virgin olive oil. Return to the oven and broil on low until the tops are golden brown, about 3 to 5 minutes. Let cool for 5 minutes before serving.

Notes

• Visit our shop to browse quality Mediterranean ingredients including oliveoils, honey, jams and spices.
• Mushrooms are like sponges: If you submerge them in water or even just run water over them, you’ll risk them becoming tough and tasteless. Instead, gently brush off any dirt from the surface with a dry towel. Use a damp towel for more stubborn debris. To remove the stems, gently push against them with your thumb. As for the gills, a scape with a small spoon will do the trick.
• A Note on Broiling: If your oven doesn’t have a low broil setting, simply broil on high until the tops are golden brown, about 1 to 2 minutes. Keep a close eye on things to ensure it doesn’t burn.
• To cook in an air fryer: reduce the baking time (“stuff and bake” in step six) to about 10 minutes. Then, add the breadcrumbs and return to the fryer to brown for 3 to 5 minutes.

Nutrition

Calories: 209.8kcalCarbohydrates: 12.9gProtein: 7.3gFat: 15.4gSaturated Fat: 4.2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.9gTrans Fat: 0.003gCholesterol: 15.8mgSodium: 825.4mgPotassium: 554.8mgFiber: 2.8gSugar: 3.7gVitamin A: 1907.6IUVitamin C: 10.8mgCalcium: 124mgIron: 1.8mg

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