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

4 cooked stuffed portobello mushrooms on a serving platter next to a bowl of baby spinach.
Photo Credits: Andrea Gralow

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.

Here, we pack in loads of baby spinach, tomato slices, creamy ricotta cheese, garlic, and homemade Italian Seasoning. The mushrooms bake, absorbing the aromatics and some of the creamy cheese to become irresistibly decadent. To top things off–literally–is a generous sprinkling of breadcrumbs for a golden-brown and delicious crunch.

Like their bite-sized cousins, the porous structure of portobello mushrooms allows them to absorb 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 and absorb all that wonderful flavor. 

Table of Contents
  1. Stuffed Portobello Mushroom Ingredients
  2. How to Make Stuffed Portobello Mushrooms
  3. Stuffed Portobello Mushrooms Tips & Tricks
  4. Stuffing Alternatives
  5. What to Serve With Stuffed Mushrooms
  6. Mouthwatering Mushroom Recipes!
  7. Buttery & Smooth Italian EVOO
  8. Stuffed Portobello Mushrooms Recipe
ingredients for stuffed portobello mushrooms including portobello mushrooms, olive oil, salt, italian seasoning, tomato, garlic, baby spinach, green onions ricotta cheese, and breadcrumbs.

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 mushrooms' firm texture holds up well in the cooking process, acting as a little edible bowl. And the stems don’t go to waste either. Instead, they're chopped, cooked until softened, and added to the stuffing for extra flavor and texture.
  • 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.
  • Cheese: Many stuffed mushroom recipes result in greasy and overly cheesy mushrooms. Yes, there is such a thing as too much cheese! This stuffed mushroom recipe calls for a high-quality whole milk ricotta cheese, which imparts a rich, creamy flavor and decadent texture with only 2 tablespoons of ricotta per person.
  • Spinach: You could substitute spinach for any of your favorite greens. But, I’m a fan of how the bittersweet notes of the baby spinach complement the earthiness of the mushrooms.
  • Seasoning: A couple of cloves of garlic and an all-in-one blend of Italian seasoning (homemade or store-bought) give this recipe a decidedly Mediterranean essence. Salt is enhances the overall flavor. 
  • Tomato: A slice of fresh tomato acts as the base for the stuffing, providing a light acidity to the creamy filling with every bite. Use a medium to large-sized tomato fit inside the mushroom or slice to fit.
  • Green onions: Add a mild, oniony sweetness to the sautéed vegetables. You can substitute with ½ 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

How to Make Stuffed Portobello Mushrooms

This stuffed portobello mushroom recipe is essentially foolproof: simply stuff and bake!

  • 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 scrape out and discard the gills.
  • Set up the mushrooms: Coat the outer sides and edges of the mushrooms with about 1 tablespoon of olive oil. Place them on the prepared baking sheet with the hollow sides facing up. Sprinkle with about ¼ teaspoon of salt and ½ teaspoon of Italian seasoning. Slice a tomato into rounds and place one slice in each mushroom cap. Set aside.portobello mushroom caps topped with tomato slices on a parchment lined baking sheet.
  • 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.
  • Saute 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.sauteed chopped mushroom stems, garlic, spinach, and green onion in a skillet.
  • Stuff and bake: Add ½ cup of ricotta cheese and 1 ½ teaspoons of Italian seasoning to a small mixing bowl. Add the sauteed vegetables and stir to combine. Distribute the mixture evenly among each mushroom. Place in your oven to bake for 15 minutes.portobello mushroom caps stuffed with the ricotta cheese and sauteed vegetable mixture on a parchment lined baking sheet.
  • Finish and serve: After the time is up, remove from the oven and top with ¼ 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 & Tricks

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 be wondering 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 but not slimy. 
  • 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 water liquid collecting in the tray. This is normal and nothing to worry about.
a cooked stuffed portobello mushroom on a plate with a fork next to a platter of stuffed portobello mushrooms and a bowl of baby spinach.

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 crab salad would be amazing. The sky really is the limit!

a cooked stuffed portobello mushroom on a plate with a fork.

What to Serve With Stuffed Mushrooms

Stuffed portobello mushrooms make for a delicious simple, quick, and easy appetizer recipe that’s sure to impress. Or, they’re just as good as a vegetarian main dish. Serve with a crisp salad, like our Panzanella; 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.

Mouthwatering Mushroom Recipes!

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Stuffed Portobello Mushrooms

A picture of Candace Nagy.Candace Nagy
4 cooked stuffed portobello mushrooms on a serving platter next to a bowl of baby spinach.
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
Cook – 25 minutes
Total – 40 minutes
Cuisine:
Italian
Serves – 4
Course:
Appetizer, Dinner, Entree, Entree or Side Dish

Ingredients
  

  • 4 large portobello mushrooms
  • 3 tablespoons extra-virgin olive oil
  • 1 ¼ teaspoons fine salt
  • 2 teaspoons Italian seasoning
  • 1 medium tomato, sliced into rounds
  • 3 large garlic cloves, minced
  • 2 packed cups baby spinach, coarsely chopped
  • 3 green onions, coarsely chopped
  • ½ cup whole milk ricotta cheese
  • ¼ 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 ¼ teaspoon of salt and ½ 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 onion. 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 ½ teaspoons of Italian seasoning. Add the sauteed 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, 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

  • 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.
  • 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.
  • Visit our shop to browse quality Mediterranean ingredients including olive oilshoneyjams and spices.

Nutrition

Calories: 206kcalCarbohydrates: 12.3gProtein: 6.8gFat: 15.3gSaturated Fat: 4.2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.9gTrans Fat: 0.003gCholesterol: 15.7mgSodium: 813.7mgPotassium: 473.7mgFiber: 2.5gSugar: 3.7gVitamin A: 546.8IUVitamin C: 6.8mgCalcium: 109.2mgIron: 1.4mg
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Candace Nagy is a passionate food writer who gets excited about sharing new ways of looking at the foods we eat, from food origins and heritage to systems and science, and everything in between. A Los Angeles native, she explores food through the lens of culture, class and creativity, often taking cues from the foods she grew up eating and those she has discovered during her travels. Her writing can be found at EatingWell, The Spruce Eats, Clean Plates, and elsewhere in the vast internet universe.
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Comments

  1. Astrid says:

    5 stars
    forgot the stars

  2. astrid says:

    I used what I had: canned tomatoes as a base in the mushroom caps, Avocado oil and Kale because I had no spinach, and some cottage cheese instead of the ricotta. They turned out amazingly! - Definitely my go-to recipe for stuffed mushrooms!

  3. Fontaine Young says:

    5 stars
    Fabulous!

    1. TMD Team says:

      Thanks, Fontaine!