Stuffed Portabella Mushrooms Recipe

close up straight on shot of stuffed mushroom on platter

Stuffed Portabella Mushrooms Recipe

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

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 343kcal

Author: Chef Jessica Formicola

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

Print Recipe

Equipment

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