Stuffed Portobello Mushrooms

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.

1. Preheat the oven to 400°F.
2. Remove the stems from the mushrooms, then reserve and chop them for stuffing.
3. Place mushrooms on baking pan and bake for about 15 minutes.
4. Remove from oven and soak up excess water. Set them aside.
5. Heat the oil over medium heat and add chopped onion and garlic for a couple of minutes.
6. Add the bell pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts.
7. Stir in the tomatoes, salt, black ground pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional few minutes.
8. Stuff the mushrooms with the mixture evenly. Top with mozzarella cheese.
9. Bake for about 10 minutes or until the cheese is melted.