Stuffed Portobello Mushrooms Recipe

Portobello mushrooms are a delicious and versatile ingredient that can be stuffed with a variety of fillings to make a mouthwatering dish. Whether you’re looking for a light appetizer or a hearty meal, this stuffed Portobello mushroom recipe is sure to impress. With its savory flavors and meaty texture, it’s the perfect option for vegetarians and meat-lovers alike.

Ingredients

To make stuffed Portobello mushrooms, you’ll need the following ingredients:

• 4 large Portobello mushrooms (stems removed and cleaned)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free version)
• 1/4 cup grated Parmesan cheese (or your favorite cheese)
• 1/4 cup cream cheese (softened)
• 1/4 cup fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped (optional but highly recommended for extra flavor)
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar (optional, for drizzling)

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). This will ensure the mushrooms cook evenly and develop a delicious, tender texture.

2. Prepare the Mushrooms

Carefully remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon to create space for the stuffing. Be sure not to tear the caps. Save the stems for the filling if you like, or discard them.

Brush the mushroom caps lightly with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up, and set them aside.

3. Sauté the Onion and Garlic

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the garlic and sauté for another minute until fragrant.

4. Make the Filling

In a large bowl, combine the sautéed onion and garlic with the breadcrumbs, Parmesan cheese, cream cheese, chopped spinach, sun-dried tomatoes (if using), and basil. Stir until the mixture is well-combined. Add salt and pepper to taste. The mixture should be moist but not too runny—add more breadcrumbs if needed to achieve the right texture.

5. Stuff the Mushrooms

Spoon the filling into each mushroom cap, packing it down gently. The stuffing should mound slightly above the edge of the mushroom.

6. Bake the Mushrooms

Place the stuffed mushrooms in the preheated oven and bake for about 20 minutes or until the mushrooms are tender and the filling is golden on top.

7. Optional: Drizzle with Balsamic Vinegar

For an extra layer of flavor, drizzle a bit of balsamic vinegar over the mushrooms just before serving. This adds a touch of sweetness and acidity that complements the rich stuffing.

Pro Tips

• Use fresh breadcrumbs: If you have stale bread on hand, you can make fresh breadcrumbs in a food processor. Fresh breadcrumbs absorb moisture better and create a more cohesive filling.
• Add protein: For a heartier option, consider adding cooked sausage, crumbled bacon, or even some ground turkey to the stuffing mix.
• Make it ahead: You can prepare the stuffed mushrooms up to 24 hours in advance. Just cover them and refrigerate until you’re ready to bake.
• Top with extra cheese: If you love cheesy mushrooms, feel free to sprinkle a little extra Parmesan or mozzarella on top before baking for a cheesy crust.

Why You’ll Love This Recipe

Stuffed Portobello mushrooms are incredibly customizable and can easily be adapted to suit your taste. With their rich flavor and texture, they are a great option for vegetarians and can be made heartier with the addition of protein. Plus, they’re simple to make and require only a few basic ingredients. This recipe is perfect for a weeknight meal, party appetizers, or a light lunch. Enjoy!