Stuffed Portobello Mushrooms

4.87 from 43 votes

Large portobello mushrooms are filled with creamy ricotta, spinach, tomato, garlic, and herbs, then finished with crispy breadcrumbs. Serve this 40-minute vegetarian recipe as an appetizer or pair it with a fresh salad for a satisfying meal.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Entree

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Candace Nagy

Ingredients

4 large portobello mushrooms
3 tablespoons extra virgin olive oil, plus more for drizzling
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, coarsely chopped and packed
3 green onions, coarsely chopped
1/2 cup whole milk ricotta cheese
1/4 cup unseasoned breadcrumbs

Instructions

Get ready. Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
Prepare the mushrooms. Gently wash the mushrooms to remove any debris. Carefully snap off the stems and set them aside. Use the side of a spoon to scrape out and discard the gills, taking care to keep the mushroom caps intact.
Oil and season. Coat the outer sides and edges of the mushrooms with about 1 tablespoon of the olive oil. Arrange them on the prepared baking sheet with the hollow sides facing up. Sprinkle with 1/4 teaspoon of the salt and 1/2 teaspoon of the Italian seasoning. Place one tomato slice in each mushroom cap.
Saute the vegetables. Coarsely chop the reserved mushroom stems. Heat the remaining 2 tablespoons olive oil 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 onions, and remaining 1 teaspoon salt. Cook, stirring, until the spinach wilts, about 5 minutes. Remove the skillet from the heat.
Stuff and bake. In a small mixing bowl, combine the ricotta with the remaining 1 1/2 teaspoons Italian seasoning. Add the sautéed vegetables and stir to combine. Divide the filling evenly among the mushroom caps. Bake for 15 minutes.
Finish and serve. Remove the mushrooms from the oven and sprinkle with the breadcrumbs. Drizzle with a little extra virgin olive oil, then return them to the oven. Broil on low until the topping is crisp and golden brown, about 3 to 5 minutes. Let cool for 5 minutes before serving.

Notes

Shop this recipe: Visit our shop for quality Mediterranean ingredients, including Nocellara Italian extra virgin olive oil.
For gluten-free stuffed portobello mushrooms: Substitute gluten-free cracker crumbs or omit the breadcrumbs.
Green onion substitute: Use half of a small yellow onion, finely chopped.
A note on broiling: If your oven does not have a low-broil setting, broil on high for 1 to 2 minutes. Watch closely so the breadcrumbs do not burn.
To cook in an air fryer: Reduce the baking time in step five to about 10 minutes. Add the breadcrumbs, then return the mushrooms to the air fryer for 3 to 5 minutes to brown the topping.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm in a 350°F oven for about 10 minutes, or until heated through. You can also microwave the mushrooms in 20-second bursts, though the topping may soften.
Freezing: Freezing is not recommended because the mushrooms and ricotta filling may become watery after thawing.

Nutrition

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