Stuffed Portobello Mushrooms Recipe

Why I Love This Recipe

These Stuffed Portobello Mushrooms are a fantastic appetizer that’s packed with flavor, nutrients, and a rich cheesy filling. They’re versatile, easy to make, and always a crowd favorite for any occasion. The earthy portobello mushrooms pair perfectly with a mixture of sautéed vegetables, goat cheese, and mozzarella, creating a combination of textures and tastes that will have everyone coming back for more. Whether you’re hosting a party, preparing a simple dinner, or just craving a healthy yet indulgent treat, this dish is perfect. Plus, it’s vegetarian and can be easily adapted for different dietary preferences. You’ll love how simple it is to put together and how delicious the results are.

Stuffed Portobello Mushrooms

Stuffed with vegetables, goat cheese, and mozzarella, these portobello mushrooms are savory, cheesy, and a hit with any crowd.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4 large mushrooms (or 8 small ones)

Ingredients

• 4 large portobello mushrooms (or 8 smaller ones)
• 1 tablespoon olive oil
• ½ medium onion, chopped
• 4 cloves garlic, minced
• ½ medium green bell pepper, chopped
• 2 cups spinach, chopped
• 4 cocktail tomatoes, chopped
• ¼ cup goat cheese, crumbled
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 1 tablespoon hot sauce (such as Frank’s)
• ½ cup breadcrumbs
• ½ cup mozzarella cheese, shredded

Instructions

1. Prep the Oven and Mushrooms:
   • Preheat your oven to 400°F (200°C).
   • Gently remove the stems from the portobello mushrooms, reserving and chopping the stems to use in the stuffing. Place the mushrooms stem side down on a baking pan.
   • Bake in the preheated oven for 10 to 15 minutes until water leaks out of the mushrooms. Remove them from the oven and carefully blot away any excess moisture with paper towels. Set the mushrooms aside.
2. Make the Filling:
   • Heat 1 tablespoon olive oil in a skillet over medium heat.
   • Add the chopped onion and minced garlic, sautéing for a couple of minutes until the onion becomes translucent.
   • Add the chopped green bell pepper and spinach to the skillet. Continue cooking for a few more minutes until the spinach wilts.
   • Add the chopped tomatoes, crumbled goat cheese, salt, pepper, reserved mushroom stems, hot sauce, and breadcrumbs to the skillet. Stir everything together and cook for an additional 2-3 minutes until the mixture is well combined.
3. Stuff the Mushrooms:
   • Carefully stuff each mushroom cap with the vegetable and cheese mixture, pressing it down to make sure it’s packed in. If you’re using smaller mushrooms, you should have enough filling to stuff about 8 mushrooms.
   • Top each stuffed mushroom with shredded mozzarella cheese.
4. Bake the Stuffed Mushrooms:
   • Place the stuffed mushrooms back in the oven and bake for 10 minutes or until the mozzarella cheese is melted and bubbly.
5. Serve and Enjoy:
   • Once baked, serve the stuffed mushrooms warm as a delicious appetizer or side dish. Enjoy the flavorful combination of veggies and cheese!

Tips & Tricks

• Mushroom Size: Ensure your portobello mushrooms are large enough to hold the stuffing comfortably. If you’re using smaller mushrooms, you may need to adjust the filling amount accordingly.
• Cleaning Mushrooms: Do not soak mushrooms in water; instead, use a mushroom brush or a damp cloth to gently clean them. Excess moisture can make the mushrooms soggy.
• Excess Water: Don’t skip the step of blotting out the excess water from the mushrooms after baking. This ensures that the mushrooms remain firm and not soggy when baked with the stuffing.
• Stuffing Variations: You can add other veggies like zucchini, eggplant, or mushrooms to the filling for more flavor and variety.
• Cheese Options: Swap goat cheese for feta cheese or cream cheese if you prefer. You could even use vegan cheese for a dairy-free option.

Notes

• You can use any large mushroom variety for this recipe, as long as they can hold the stuffing without falling apart.
• If you prefer, you can add cooked sausage, bacon, or ground turkey to the stuffing for a non-vegetarian option.
• These mushrooms can be made ahead of time and stored in the fridge. Just bake them when ready to serve.
• These stuffed mushrooms are perfect as appetizers, party food, or even as a light main course.

Storage & Freezing

• Refrigeration: Store leftover stuffed mushrooms in an airtight container in the fridge for up to 5 to 7 days.
• Freezing: If you want to freeze them, it’s best to freeze the stuffed mushrooms before baking. Place the uncooked stuffed mushrooms in an airtight container or freezer bag and freeze for up to 3 months. When ready to bake, simply bake them directly from frozen at 375°F (190°C) for 20-25 minutes, or until heated through and the cheese is melted.

FAQs

1. Can I use regular white mushrooms?
You can, but portobello mushrooms work best for stuffing as they are larger and have a thicker cap that holds the filling better. Regular white mushrooms may not hold the stuffing as well.

2. Can I make these ahead of time?
Yes! You can prep the mushrooms, stuff them, and store them in the fridge until you’re ready to bake. This makes them a great option for party prep or busy nights.

3. Can I freeze stuffed mushrooms?
Absolutely! Freezing them before baking is the best way to go. Just pop them in the freezer, and when you’re ready to bake, cook them straight from frozen for a delicious, quick appetizer.

4. Can I add protein to the stuffing?
Yes, adding cooked chicken, turkey, or sausage to the stuffing will add a nice savory flavor. Just ensure the protein is pre-cooked before mixing it into the stuffing.

These Stuffed Portobello Mushrooms are an easy and delicious way to enjoy the earthy flavors of mushrooms paired with savory vegetables, tangy goat cheese, and melted mozzarella. Whether you’re making them for a dinner party or a simple snack, they’re sure to impress