Stuffed Portabella Mushrooms

These stuffed portabella mushrooms are meaty, savory caps piled with garlicky spinach, sweet peppers, ricotta and melty mozzarella- finished with balsamic glaze and basil. They bake up tender (not soggy!) with simple steps that lock in flavor and keep the texture just right.

Why You’ll Love This Recipe

Hearty, delicious and full of flavor- what’s not to love about these stuffed portabella mushrooms?

• Big, satisfying flavor– naturally meatless main or hearty side.
• Easy weeknight bake – No special equipment needed and ready in no time, this is perfect for busy weeknights.
• Make-ahead friendly – These stuffed mushrooms are great for prepping ahead of time and reheat well for lunches.

Grab at the Store

All of these stuffed portabella mushrooms ingredients are easy to find at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Portabella mushrooms – These babies are big and allow for plenty of room for our delicious filling. You’ll want to make sure the stems are removed and to scrape out the gills.

How to Make Stuffed Portabella Mushrooms (Step-by-Step)

Just prep the mushrooms, make the filling and bake- it’s really that simple!

1. Pre-bake caps – After preparing the mushrooms, baste the caps with oil, balsamic and seasoning, then drain and blot.
2. Sauté filling – Combine the peppers, garlic and spinach and sauté. Season with salt, pepper and red pepper flakes.
3. Stir in cheeses, marinara & breadcrumbs until thick and scoopable.
4. Fill and bake until hot and lightly browned; finish with glaze, fresh basil and parmesan cheese.

Tips for Perfect Texture

I’ve tested these recipes in my test kitchen to be able to bring you the best tips and tricks.

• Pre-bake + blot – Doing so helps to prevent soggy caps.
• Keep filling thick – This also prevents things from getting soggy; add breadcrumbs as needed.
• Bake on a rack-lined sheet for airflow – This is optional of course, but it helps to make the topping crispier and helps with even baking.

Variations and Swaps

Feel free to switch up this stuffed portabella mushrooms recipe however you see fit. Here are some suggestions.

• Protein: Italian sausage, prosciutto crisps, rotisserie chicken
• Seafood: crab + Old Bay; shrimp + lemon zest
• Veggie: sun-dried tomato & artichoke; roasted broccoli & cheddar
• Cheese: goat cheese or feta in place of ricotta for tang
• Heat: red pepper flakes or Calabrian chili paste

Make it a Meal

These stuffed mushrooms pair well with just about anything you can think of. I personally like to serve mine with a simple side salad. But you can also go with garlic bread; or do both!

If you’re keeping things vegetarian, try serving with another vegetable side dish like asparagus or green beans.

Commonly Asked Questions

More Easy Vegetarian Recipes

Whether for meatless Monday or just when you’re craving veggies, these vegetarian recipes are for you.

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Stuffed Portabella Mushrooms Recipe

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One of the best easy vegetarian recipes are Stuffed Portabella Mushrooms. A great vegetarian dinner idea perfect for meatless Monday!

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

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Servings: 4

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Equipment

• Garlic press
• Silicone Basting Brush
• Rimmed Baking Sheet
• Parchment Paper
• Box Grater

Ingredients

For the Mushrooms:

• 4 large portabella mushroom caps , stems and gills removed
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ teaspoon coarse kosher salt
• ¼ teaspoon freshly ground black pepper

For the Filling:

• 1 tablespoon extra virgin olive oil
• 1/3 cup red bell pepper , finely diced
• 1/3 cup yellow bell pepper , finely diced
• 1/3 cup white onion , minced
• 2 cloves fresh garlic , minced
• 4 cups fresh baby spinach , stems removed and roughly chopped
• ½ teaspoon coarse kosher salt
• ¼ teaspoon freshly black pepper
• ½ teaspoon crushed red pepper flakes (optional)
• ½ cup ricotta cheese
• ½ cup mozzarella cheese , freshly shredded
• ¼ cup Parmesan , freshly grated
• ½ cup seasoned breadcrumbs
• ½ cup marinara sauce

Garnish:

• 2 tablespoons Balsamic glaze
• 2 tablespoons fresh basil , cut into ribbons
• 2 tablespoons parmesan cheese , freshly shredded

Instructions

Mushrooms:

• Preheat the oven to 400°F. Line a baking sheet with parchment or aluminum foil for easy clean up. Set aside.
• Using a spoon, gently remove the stems and scrape out the dark gills from each of the 4 large portabella mushroom caps.
• In a small bowl, whisk together the 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, minced 1 teaspoon garlic powder, ½ teaspoon Italian seasoning, ½ teaspoon coarse kosher salt and ¼ teaspoon freshly ground black pepper. Baste the whole mushroom, top and bottom and then place on the prepared baking sheet with the cup (old gill side) facing up.
• Bake for 8–10 minutes, just until they start to soften and release some liquid but are still holding their shape. Remove and tip each cap to pour out any residual liquid. Dab each mushroom cap well with a paper towel.
• Set aside until the filling is ready (you can make the filling while the mushrooms are cooking). Keep the oven on.

Filling:

• While the mushrooms pre-bake, heat the 1 tablespoon extra virgin olive oil in a medium skillet over medium heat.
• Add the diced 1/3 cup red bell pepper, 1/3 cup yellow bell pepper and minced 1/3 cup white onion and cook for 3–4 minutes, until slightly softened. Add the minced 2 cloves fresh garlic and cook 30 seconds, until fragrant.
• Stir in the 4 cups fresh baby spinach, ½ teaspoon coarse kosher salt, ¼ teaspoon freshly black pepper, and ½ teaspoon crushed red pepper flakes (optional). Cook until the spinach is wilted and most of the moisture has evaporated, about 3–4 minutes.
• Remove from the heat and let cool for a few minutes in a separate mixing bowl.
• In a medium mixing bowl, stir together the cooked vegetables½ cup marinara sauce, shredded ½ cup mozzarella cheese¼ cup Parmesan, and ½ cup seasoned breadcrumbs until everything is combined and scoop-able. The mixture should be thick. If it seems too loose, add another tablespoon or two of breadcrumbs.

Assemble:

• Evenly divide the filling into each mushroom cap. Evenly divide the ½ cup marinara sauce between each.
• Bake in the oven for an additional 12-15 minutes or until the filling it hot and tops are lightly browned.
• Remove and drizzle with the 2 tablespoons Balsamic glaze, top with 2 tablespoons fresh basil ribbons and freshly shredded 2 tablespoons parmesan cheese.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

Storage: You can store any leftovers in an airtight container in the refrigerator for 3-4 days.

Freezing: I do not recommend freezing this recipe. Mushrooms will become quite soggy upon thawing.

Nutrition

Calories: 343 kcal, Carbohydrates: 25 g, Protein: 15 g, Fat: 21 g, Saturated Fat: 8 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Trans Fat: 0.003 g, Cholesterol: 33 mg, Sodium: 1215 mg, Potassium: 737 mg, Fiber: 4 g, Sugar: 7 g, Vitamin A: 3829 IU, Vitamin C: 58 mg, Calcium: 318 mg, Iron: 3 mg

Author: Chef Jessica Formicola

Calories: 343

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: mushrooms stuffed with vegetables and cheese, stuffed mushrooms, stuffed portabella mushrooms, stuffed portobello mushrooms, vegetarian stuffed mushrooms

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