If you’re searching for a comforting, flavorful vegetarian meal that’s packed with fresh veggies and gooey cheese, then I have to share this absolutely fan-freaking-tastic Stuffed Portobello Mushrooms with Cheese and Veggies Recipe with you. These mushrooms come out tender and savory, loaded with a bright, cheesy, garlicky filling that my family goes crazy for every single time. Plus, it’s pretty straightforward to make—perfect for a weeknight dinner or a special weekend treat.
Why You’ll Love This Recipe
- Comforting and Hearty: The stuffed Portobellos feel indulgent yet wholesome with wholesome veggies and creamy cheese in every bite.
- Simple to Prepare: With straightforward ingredients and steps, you won’t feel overwhelmed but still end up with a restaurant-worthy dish.
- Versatile and Customizable: You can swap in your favorite veggies or cheese and make it how you love it.
- Packed with Flavor: The Italian seasoning, garlic, and mix of cheeses create a deeply satisfying taste that’s anything but boring.
Ingredients You’ll Need
These ingredients balance richness and freshness beautifully. When you grab your Portobellos, make sure they’re big and fresh—4-6 inches is just right to hold all that cheesy goodness.
- Portobello mushrooms: Choose firm, large caps for stuffing—they’re the perfect sturdy base.
- Olive oil: Divided use keeps the mushrooms moist and adds flavor.
- Spinach: Fresh spinach wilts nicely into the filling, adding a pleasant earthiness.
- Red bell pepper: Adds a gentle sweetness and slight crunch.
- Red onion: Gives a subtle sharpness without overpowering.
- Italian seasoning: A blend that brings the dish’s herbs to life.
- Red pepper flakes: For a little heat kick—adjust to taste.
- Salt, black pepper, paprika: Essential for seasoning all layers well.
- Garlic cloves: Minced fresh for aromatic depth.
- Parmesan cheese: Sharp and nutty, it enhances the savory elements.
- Cream cheese: Adds creamy richness that binds the filling.
- Sour cream: Brings a slight tang and extra creaminess.
- Diced tomatoes: Juicy bursts of freshness in the filling.
- Breadcrumbs: Help keep the filling light and give a subtle crunch.
- Fresh parsley: Brightens the mix and garnish with pops of green.
- Mozzarella cheese: Melts beautifully as the topping, creating a bubbly golden finish.
Variations
I love to tweak this recipe depending on what’s in my fridge or what my mood calls for. You’ll find it’s a great base to get creative without losing what makes it so comforting.
- Go Vegan: Swap out the cheeses for vegan cream cheese, nutritional yeast, and vegan mozzarella—you won’t miss the dairy at all.
- Extra Protein: Add cooked quinoa or cooked lentils to the filling for a super filling vegetarian meal that keeps you energized.
- Spicy Twist: Throw in more red pepper flakes or a dash of hot sauce to kick up the heat.
- Seasonal Veggies: Swap the bell peppers for chopped zucchini or mushrooms in fall/winter for a seasonal touch.
How to Make Stuffed Portobello Mushrooms with Cheese and Veggies Recipe
Step 1: Prep Your Mushrooms for Maximum Flavor
Start by preheating your oven to 400°F. Then, gently wipe off your Portobello mushrooms with a damp paper towel to remove any dirt—no need to soak them or they’ll get soggy. Twist off the stems and gently scrape out those dark gills inside the cap with a spoon to create space for the filling. Placing the mushrooms on a parchment-lined baking sheet makes cleanup a breeze later.
Step 2: Sauté the Veggies Just Right
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss in the spinach, red bell pepper, red onion, Italian seasoning, red pepper flakes, salt, pepper, and paprika. Cook about five minutes until the spinach wilts and veggies soften. Add minced garlic in the last 30 seconds to keep that bright garlic flavor from burning.
Step 3: Mix in Cheeses and Bind the Filling
Remove the skillet from heat and stir in the parmesan, cream cheese, sour cream, diced tomatoes, breadcrumbs, and most of the parsley (save a little for garnish). Stir it all together until smooth and creamy. This combination gives you a luscious, flavorful stuffing that holds together nicely without being heavy.
Step 4: Stuff, Top, and Bake Your Mushrooms
Spoon the cheesy veggie mixture into each mushroom cap generously. Then sprinkle the shredded mozzarella evenly on top for that perfect melty finish. Bake on the middle rack for about 17 minutes, or until the mushrooms start to soften.
Step 5: Finish with Olive Oil and Broil for Golden Goodness
Brush the outside of the mushrooms with the remaining tablespoon of olive oil—this step keeps them moist and adds a lovely sheen. Pop them back in the oven for 5 minutes. Then switch your oven to broil on high and broil for 1-2 minutes until the tops are beautifully golden and bubbly. Watch closely here so they don’t burn!
Once out of the oven, garnish with fresh parsley or herbs and a few diced red peppers for color and freshness. Serve those beauties warm and watch everyone’s faces light up.
Pro Tips for Making Stuffed Portobello Mushrooms with Cheese and Veggies Recipe
- Don’t Overcrowd the Pan: When sautéing veggies, give them enough space to steam and soften instead of getting mushy from sitting too crowded.
- Reserve Parsley for Garnish: I always save some fresh parsley for the end — it brightens up the plate and adds a pop of freshness.
- Handle Mushrooms Gently: Their delicate texture can tear easily, so be gentle when prepping and transferring to the baking sheet.
- Watch the Broil Time Closely: Broiling adds that perfect golden color, but it burns fast if you’re not paying attention—stay nearby!
How to Serve Stuffed Portobello Mushrooms with Cheese and Veggies Recipe
Garnishes
I like to finish these mushrooms with a sprinkle of fresh chopped parsley or even fresh basil if I have it on hand. It adds a fresh aroma and bright green color that makes the dish really pop on the plate. Sometimes a few diced red bell peppers on top add a lovely sweet crunch and color contrast too.
Side Dishes
These stuffed Portobello mushrooms shine with a simple arugula or mixed green salad dressed with lemon vinaigrette for brightness. You can also serve them alongside roasted potatoes or garlic mashed cauliflower for an indulgent yet balanced meal.
Creative Ways to Present
For dinner parties or special occasions, I love plating the mushrooms individually with a drizzle of balsamic glaze on the side and sprinkling edible flowers or microgreens on top. You can also arrange them on a board with assorted roasted veggies and artisan bread for a colorful, rustic spread.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed mushrooms keep really well in an airtight container in the refrigerator for up to 3 days. I like to store them in a single layer so the cheese topping doesn’t stick to the lid. When ready to eat, just reheat gently to keep the filling creamy and the mushrooms tender.
Freezing
I’ve frozen the filling separately in small portions and defrosted to use as a quick stuffing later, but the mushrooms themselves don’t freeze beautifully because they release water when thawed. For best texture, I recommend making fresh when possible.
Reheating
To reheat, I gently warm the mushrooms in a 350°F oven for about 10 minutes until heated through. This keeps the cheese melty and the mushrooms from getting rubbery. Avoid microwaving for long periods, which can make them watery.
FAQs
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Can I use other mushrooms instead of Portobello for this recipe?
Absolutely! While Portobellos are ideal because of their size and meaty texture, you can try large cremini or even large white mushrooms as a substitute. Just keep in mind smaller mushrooms might need less baking time and won’t hold as much filling.
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Is this Stuffed Portobello Mushrooms with Cheese and Veggies Recipe suitable for gluten-free diets?
Yes! To keep it gluten-free, just swap the breadcrumbs for gluten-free variety or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free.
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Can I prepare the filling ahead of time?
You can absolutely sauté and mix the filling a few hours ahead of time or even the day before. Keep it refrigerated and stuffed mushrooms fresh by assembling and baking just before serving.
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What sides pair best with this Stuffed Portobello Mushrooms with Cheese and Veggies Recipe?
I love pairing these mushrooms with simple green salads, roasted veggies, or creamy mashed potatoes to balance the rich filling. Bread on the side for mopping up the cheesy juices is always a winner too.
Final Thoughts
When I first made this Stuffed Portobello Mushrooms with Cheese and Veggies Recipe, I was amazed at how something so simple could feel so special and satisfying. It’s now a staple in my kitchen, perfect for when I want a cozy, flavorful meal that’s vegetarian and full of wholesome ingredients. I really hope you give this a try and that it becomes a favorite in your home too—you’ll love sharing it with family and friends as much as I do!
Print
Stuffed Portobello Mushrooms with Cheese and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A delicious baked recipe featuring large portobello mushrooms stuffed with a savory blend of spinach, bell peppers, cream cheese, parmesan, and mozzarella. These hearty, vegetarian stuffed mushrooms are perfect as a flavorful main dish or appetizer, combining tender mushrooms with a rich, cheesy filling enhanced by garlic and fresh herbs.
Ingredients
Mushrooms
- 4 large portobello mushrooms (4-6” in diameter)
- 2 tablespoons olive oil (divided)
Vegetable Filling
- 2 cups of spinach
- ½ cup red bell pepper (diced)
- ¼ cup red onion (diced)
- 4 garlic cloves (minced)
- ½ cup tomatoes (diced)
- Diced tomatoes or peppers (for garnish)
Seasonings
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Cheese and Dairy
- 1 cup parmesan cheese
- 4 ounces cream cheese (softened)
- ½ cup sour cream
- ¼ cup mozzarella cheese (shredded)
Other
- ¼ cup breadcrumbs
- ¼ cup fresh parsley (plus 1 tablespoon fresh parsley or fresh herbs of choice for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the stuffed mushrooms.
- Prepare Mushrooms: Wipe the portobello mushrooms clean with a damp towel to remove dirt. Remove and discard the stems by twisting them off. Scrape out the dark gills inside the mushroom caps to create more room for the stuffing. Place the prepared mushroom caps on a parchment-lined 9×13 sheet pan and set aside.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add spinach, diced red bell pepper, red onion, Italian seasoning, red pepper flakes, salt, black pepper, and paprika. Sauté for about 5 minutes until the spinach is wilted. In the last 30 seconds, stir in minced garlic to prevent burning and release its flavor.
- Mix Filling: To the sautéed vegetables, add parmesan cheese, softened cream cheese, sour cream, diced tomatoes, breadcrumbs, and ¼ cup chopped fresh parsley (reserving 1 tablespoon parsley for garnish). Stir continuously for 1-2 minutes until all ingredients are well combined and the mixture is heated through.
- Stuff Mushrooms: Spoon the cheese and vegetable mixture evenly into each mushroom cap, filling them generously. Then, sprinkle shredded mozzarella cheese evenly on top of each stuffed mushroom.
- Bake Mushrooms: Place the sheet pan in the oven on a middle rack and bake for 17 minutes or until the mushrooms begin to soften and the filling heats thoroughly.
- Baste Mushrooms: Using a pastry brush, coat the outside of each mushroom with the remaining 1 tablespoon of olive oil to enhance texture and flavor. Return to the oven and bake for an additional 5 minutes.
- Broil for Finish: Switch the oven setting to broil on high and broil the mushrooms for 1-2 minutes, watching carefully to achieve a golden brown top on the cheese without burning.
- Garnish and Serve: Remove mushrooms from the oven and garnish with the reserved fresh parsley or fresh herbs of your choice. Add additional diced red bell peppers or tomatoes for color and serve warm.
Notes
- This recipe features a rich mixture of cheeses, garlic, and fresh vegetables that make the stuffed portobello mushrooms a hearty vegetarian main dish.
- Ensure to scrape out the mushroom gills to provide enough room for stuffing and to reduce bitterness.
- The combination of Italian seasoning with red pepper flakes adds a mild heat and aromatic flavor balance.
- You can substitute fresh basil or other fresh herbs in place of parsley for garnish based on preference.
- Use a damp paper towel for cleaning mushrooms instead of washing under water to preserve texture and flavor.
Nutrition
- Serving Size: 1 stuffed portobello mushroom
- Calories: 447 kcal
- Sugar: 8 g
- Sodium: 1036 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 73 mg
