Mushrooms are great for our health and they are full of fantastic nutrients that do us really goo. We really love them and like mushrooms dishes a lot. They’re very versatile and are perfect for stuffing, just like this stuffed portobello mushrooms recipe!
There are many great ways in which you can use mushrooms, such as stir fries, pasta, pies and roasting them. However, for the big ones, we believe that stuffing is the best because you can put pretty much anything in them.
As an appetizer, this is a fantastic and fancy option if you’re looking to enjoy and impress with a great dish. You can also serve it with almost any main course, such as broiled chicken breast, air fryer steak or air fryer salmon.
The options are endless!
Ingredients
The ingredients list is very easy to get and you probably already have most of it in your kitchen. But take a look so that you can get them before you start preparing.
- Portobello mushrooms – These come in different sizes and you can use both large portobello mushrooms and baby portobellos. Also cremini mushrooms and white mushrooms can be stuffed, so feel free to use your favorite.
- Mozzarella cheese –You can also use ricotta cheese and even mix it with goat cheese if you like.
- Vegetables – We chose to use bell peppers, tomatoes and spinach, but feel free to use other veggies if you like.
- White onion – For added flavor.
- Garlic cloves – As with the white onion, for added tastiness!
- Breadcrumbs – This is needed to make sure that the veggies blend together well.
- Extra virgin olive oil – We’ll use this to stir make the filling and you can see why use olive oil in this post.
- Sea salt – For seasoning as well and because we prefer sea salt.
- Black ground pepper – The perfect companion for salt in seasoning.
Preparation
Take a look at this quick overview of the recipe instructions before moving on. This will give you a good idea of what’s going to take to prepare the portobello mushrooms. Full detailed instructions are on the recipe card below.
- Preheat the oven to 400°F.
- Remove the stems from the mushrooms, then reserve and chop them for stuffing.
- Place mushrooms on baking pan and bake for about 15 minutes.
- Remove from oven and soak up excess water. Set them aside.
- Heat the oil over medium heat and add chopped onion and garlic for a couple of minutes.
- Add the bell pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts.
- Stir in the tomatoes, salt, black ground pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional few minutes.
- Stuff the mushrooms with the mixture evenly. Top with mozzarella cheese.
- Bake for about 10 minutes or until the cheese is melted.
Stuffed Portobello Mushrooms
Description
Stuffed Portobello Mushrooms
These Stuffed Portobello Mushrooms are filled with seasoned veggies that make them a great appetizer before any main course. This recipe shows a great way of stuffing those big mushrooms, and is simple to cook and as healthy as it can be!
Ingredients
Instructions
-
Preheat oven to 400°F
-
Bake the mushrooms
- Remove stems from mushrooms, reserve and chop the stems for the stuffing.
- Place the mushrooms stem side down onto a baking pan.
- Bake for 15 minutes until the water leaks out of the mushrooms.
- Remove from the oven and using paper towels soak up excess water.
- Set aside.
-
Cook the stuffing
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent.
- Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts.
- Add tomatoes, sea salt, black ground pepper, mushrooms stems and breadcrumbs.
- Stir and cook for an additional couple minutes.
-
Stuff the mushrooms
- Stuff the mushrooms with the mixture evenly.
- Top with mozzarella cheese.
If using smaller mushrooms you should have enough mixture for about 8 mushrooms. -
Bake
Bake for about 10 minutes or until the cheese is melted.
Equipment & Ingredients Used
Affiliate Disclosure: This post may contain affiliate links, i.e., when you buy any product using these links, we get commissions. However, it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Servings 4
- Amount Per Serving
- Calories 215kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Trans Fat 1g
- Cholesterol 16mg6%
- Sodium 530mg23%
- Potassium 715mg21%
- Total Carbohydrate 18g6%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 11g22%
- Vitamin A 9531 IU
- Vitamin C 23 mg
- Calcium 215 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- 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. Baking the mushrooms first removes excess liquid.
- If you have frozen veggies, ensure to squeeze out the excess moisture from them to avoid a watery filling.
- Don’t skip the step of removing excess water from the mushrooms.
- Feel free to garnish the mushrooms with fresh herbs, such as chopped parsley or basil before serving for added flavor and visual appeal.
