Stuffed Portobello Mushrooms are like pizza without the crust. Okay, who am I kidding? Not exactly. But this is a great vegetarian meal that’s full of flavor.
If you’re looking for a delicious vegetarian meal, you can’t go wrong with these stuffed portobello mushrooms. They’re made with spinach, garlic, marinara sauce, and cream cheese stuffing then topped with melted mozzarella cheese and crunchy panko breadcrumbs. So tasty!
Here’s How To Trim The Mushrooms Properly
Use a pairing knife to cut the stems and trim the gills out so you have more room for the stuffing. You can also use a spoon to gently clean the inside of the mushroom out. Be sure to remove the gills and stems gently, since you don’t want to break your mushrooms.
You can discard those stems and gills now or save them for another use. While we aren’t using them in this recipe, they are edible so you can add them to other soups or sauces. Simply put them in a freezer-safe bag and freeze until ready to use them.
Why Should You Cook The Mushrooms First?
Some recipes don’t require you precook the mushrooms. Usually this is for the smaller mushrooms like white or cremini/baby bella mushrooms as they don’t contain as much liquid.
However, you do want to cook portobello mushrooms first because they are larger and have more water in them. When you pre-cook the portobello you cook out some of that excess water. Otherwise, you might end up with too much liquid, which leaves you with a soggy stuffed mushroom.
How Do You Cook Them?
After cleaning out the stems and gills, you need to brush the mushrooms with olive oil and season them lightly with salt and black pepper on both sides. After that, put mushrooms on the baking tray stem side down. Doing this will help cook the liquid out and keep them sturdier.
Cook them for 10-15 minutes at 400 degrees Fahrenheit. After the mushroom caps are done cooking, put them on a baking rack on the baking sheet so they don’t sit in any liquid that continues to cook out.
How Do You Make The Stuffing?
First, you need to sauté the spinach in olive oil and a good amount of garlic to make it nice and garlicky. Next, add seasoning to the spinach. Once the spinach is sautéed, add marinara sauce and cream cheese to make it a nice creamy mixture. The cream cheese adds a nice tangy flavor to the stuffing.
Then, you’ll stuff the mushrooms with the spinach, sauce, and cream cheese mixture. Top it all with shredded mozzarella cheese and a couple slices of cherry tomatoes. Finally, sprinkle with panko breadcrumbs for a little crunch on top.
Tips For Baking Stuffed Portobello Mushrooms
Before putting the stuffed mushrooms in the oven, increase the temperature of your oven to 425 degrees Fahrenheit and line your baking tray with parchment paper.
Place the stuffed mushrooms on the tray and spray with cooking oil. Bake just until filling is hot, approximately 10 minutes. Once cheese is melted and panko breadcrumbs are golden, the mushrooms are ready to be served.
Ways To Make This A Heartier Dish
For this recipe we used a vegetarian stuffing but you can make the meal with heartier toppings. For instance, you can add crumbled bacon, sausage, ground pork, or chicken to the spinach and cheese mixture if you prefer. You can also add cooked rice or couscous.Print
- 4 large portobello mushrooms
- 2 tsp. olive oil, divided
- 6 cups fresh spinach
- 2 garlic cloves, minced
- 1/2 cup marinara sauce
- 1 Tbsp. cream cheese
- 1/3 cup shredded mozzarella cheese
- 4 grape tomatoes, sliced
- 1 Tbsp. panko breadcrumbs
- 1/4 tsp salt, divided
- 1/8 tsp. black pepper
- Cooking spray
Preheat oven to 400°F.
Take out the stems and trim gills with pairing knife. Discard or save them for another recipe.
Brush the mushrooms with 1 teaspoon olive oil. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper on both sides. Put on a baking tray with parchment paper stem side down. Roast for 10 minutes.
While mushrooms are roasting, sauté spinach with remaining 1 teaspoon of olive oil for 2-4 minutes. In the last 30 seconds, add minced garlic. Season with remaining 1/8 teaspoon salt.
Add marinara sauce and cream cheese then cook for another 2-4 minutes. Remove from heat.
After mushroom caps are done cooking, put them on a baking rack to remove excess liquid.
Increase the oven temperature to 425°F.
Stuff portobello mushrooms with spinach and cheese mixture.
Top with shredded mozzarella cheese and a couple slices of tomatoes.
- Top with panko breadcrumbs and spray with cooking oil.
Bake for 10 minutes until cheese is melted and breadcrumbs are browned.