Stuffed Portobello Mushrooms Recipe

I recently crafted a delicious stuffed Portobello Mushroom where earthy mushrooms meet zingy garlic, red bell pepper, and fresh spinach. I layered cream cheese, mozzarella, Parmesan, and crunchy breadcrumbs for extra flair. A drizzle of olive oil beautifully elevated the savory medley ensuring every bite was remarkably full of character.

I recently discovered this amazing stuffed Portobello mushrooms recipe that totally surprised me. I was looking for something new and flavorful and these filled mushrooms with a hearty filling did not disappoint.

I took 4 large Portobello mushrooms, removed their stems and gently scraped out the gills, then drizzled them with olive oil and a bit of salt and pepper. I mixed in finely chopped onion with minced garlic, diced red bell pepper along with fresh spinach and sun-dried tomatoes to create a colorful, tasty blend.

Then, I stirred in some softened cream cheese, grated Parmesan cheese, and shredded mozzarella cheese along with breadcrumbs to add that crisp finish when baked. I love that this recipe feels like a twist on classic vegetable stuffed mushrooms and recipes using portabella mushrooms, offering a satisfying crunch and melty delight in every bite.

Give it a try if you want a meal that’s as unique as it is delicious!

Why I Like this Recipe

I really like this recipe because the flavor combo is just awesome. Filling the Portobello mushrooms with that cheesy, veggie mix makes every bite super tasty. I also really enjoy how easy it is to put together even though it looks fancy. The ingredients, like the fresh spinach and sun dried tomatoes (which adds a bit tang), along with the golden breadcrumbs on top, make it fun and satisfying. Lastly, it gives me a feeling of being creative in the kitchen even if I’m just following a recipe, and that makes cooking feel a bit more personal.

Ingredients

• Portobello mushrooms: earthy flavor and loaded with fibre, they add healthy depth to the dish.
• Olive oil: a good source of healthy fats that enlivens the taste, dont overdo.
• Red bell pepper: rich in vitamin C, sweet and crunchy, adds color to every bite.
• Spinach: full of vitamins and iron, its got a fresh taste that boosts the dish.
• Sun-dried tomatoes: intensely flavored, add tanginess and antioxidants for extra nutritious punch, they pop.
• Cream cheese: rich, creamy and slightly tangy, helps bind ingredients while giving a smooth texture.
• Basil leaves: fresh and aromatic, lend herbal brightness that finish up the flavours nicely.

Ingredient Quantities

• 4 large Portobello mushrooms, stems removed and gills gently scraped
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1 cup fresh spinach, roughly chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup breadcrumbs
• Fresh basil leaves for garnish (optional)

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. Brush the Portobello mushrooms with 1 tablespoon of olive oil and season them with salt and pepper then set them aside.

3. Heat the remaining olive oil in a large skillet over medium heat and add the chopped onion, cooking it until its soft.

4. Add the minced garlic and diced red bell pepper to the skillet and stir them in for a few minutes until they get tender.

5. Toss in the chopped spinach and sun-dried tomatoes and cook until the spinach wilts down.

6. Remove the skillet from the heat and stir in the cream cheese, grated Parmesan, shredded mozzarella, and breadcrumbs until everything is well combined.

7. Spoon the mixture generously into each mushroom cap making sure not to overfill them.

8. Place the stuffed mushrooms on the baking sheet and put them in the oven for about 20 minutes until the cheese on top is melted and the breadcrumbs turn golden brown.

9. Once they’re done, take the mushrooms out and let them cool for a few minutes.

10. Garnish with fresh basil leaves if you like then serve warm and enjoy your tasty creation!

Equipment Needed

1. Oven – for baking the stuffed mushrooms preheated at 375°F
2. Baking sheet – used to hold the mushrooms in the oven
3. Parchment paper – to line the baking sheet and keep things from sticking
4. Pastry brush – for spreading the olive oil on the mushrooms
5. Large skillet – to cook the onion, garlic, bell pepper and other filling ingredients
6. Chef’s knife – for finely chopping the onion, garlic, red bell pepper, spinach and sun-dried tomatoes
7. Cutting board – a safe surface for all the chopping
8. Measuring cups and spoons – to accurately measure out the olive oil, cream cheese, cheeses and breadcrumbs
9. Mixing spoon – to stir and combine all the filling ingredients in the skillet

Hope this helps get you started on the recipe!

FAQ

Stuffed Portobello Mushrooms Recipe Substitutions and Variations

• For the olive oil, you can use avocado oil or even canola oil if you dont have it on hand
• If you don’t have cream cheese, try using ricotta or goat cheese for a slightly different creamy taste
• Instead of Parmesan cheese, Asiago or Grana Padano works great as a nutty, savory alternative
• If mozzarella cheese isn’t available, provolone or fontina make a good melting substitute
• You can swap out breadcrumbs for crushed crackers for that extra crunch

Pro Tips

1. Make sure your veggies are cooked just right. When you’re softening the onion and bell pepper, dont overdo it or they’ll just turn into mush and lose their flavor.
2. Be careful not to overfill the mushroom caps. If you pack them too tight, the filling might spill out in the oven and the mushrooms wont get a chance to crisp up a little.
3. For an extra boost of flavor, try adding a sprinkle of extra seasoning or even mixed-in herbs to the filling before you stuff the mushrooms. It really ups the taste without much extra work.
4. If you wanna get that nicely browned topping, you can broil the mushrooms for a minute or two at the end of baking. But keep a close eye on them so they dont burn.