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Stuffed Portobello Mushrooms with Cheese and Veggies Recipe

Avatar photoByLauren
Jump to Recipe· 4.5 from 138 reviews

If you love a delicious vegetarian meal that feels indulgent but is packed with wholesome ingredients, then you’re going to fall head over heels for this Stuffed Portobello Mushrooms with Cheese and Veggies Recipe. It’s one of those dishes I keep coming back to because it perfectly balances juicy mushrooms, gooey melted cheese, and fresh, vibrant veggies all baked into one mouthwatering package. Trust me, it’s fan-freaking-tastic, and I can’t wait to walk you through how to make it at home!

❤️

Why You’ll Love This Recipe

  • Hearty and Satisfying: The stuffed mushrooms are a filling meal without feeling heavy, perfect for lunch or dinner.
  • Packed with Flavor: Combining garlic, Italian seasoning, and cheeses brings a rich, comforting taste that never gets old.
  • Easy to Customize: You can swap in your favorite veggies or cheeses to make it your own culinary masterpiece.
  • Great for Any Occasion: Whether it’s a weeknight dinner or a special gathering, this recipe impresses every time.
A close-up of a stuffed mushroom with three main layers: the bottom layer is a large, dark brown mushroom cap with a slightly wrinkled texture, the middle layer is a creamy white and light orange filling mixed with chopped tomatoes and green herbs, and the top layer is small, bright red tomato pieces scattered on the filling. The mushroom sits on a white plate with parsley garnish around it, stacked on three other white plates, resting on a wood surface with a white marbled background. Bright red cherry tomatoes are visible near the plates, and the lighting highlights the creamy texture and fresh ingredients. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Portobello Mushrooms with Cheese and Veggies, vegetarian stuffed mushrooms, baked portobello mushrooms, healthy stuffed mushroom recipe, cheesy veggie stuffed mushrooms this …

Ingredients You’ll Need

The beauty of this Stuffed Portobello Mushrooms with Cheese and Veggies Recipe is how simple ingredients come together to create something so comforting and flavorful. Selecting fresh, large portobellos and vibrant veggies really makes a difference.

Flat lay of four large fresh portobello mushrooms with dark brown caps, a handful of vibrant green spinach leaves, a small pile of diced bright red bell pepper, diced deep purple-red onion, three whole garlic cloves with smooth white skins, a mound of finely shredded white mozzarella cheese, a wedge of creamy off-white cream cheese, a small heap of grated pale yellow parmesan cheese, a small white bowl filled with golden olive oil, another small white bowl holding thick white sour cream, a small white bowl with bright red diced tomatoes, a small white bowl containing light brown breadcrumbs, a small bunch of fresh curly green parsley, and a small white bowl with mixed dried Italian seasoning herbs and red pepper flakes, all arranged symmetrically on a simple clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Stuffed Portobello Mushrooms with Cheese and Veggies, vegetarian stuffed mushrooms, baked portobello mushrooms, healthy stuffed mushroom recipe, cheesy veggie stuffed mushrooms
  • Portobello mushrooms: Pick firm, large caps with intact edges for the best stuffing surface.
  • Olive oil: Adds moisture and helps sauté the veggies to perfection.
  • Spinach: Fresh works best; it wilts beautifully and blends with the cheeses.
  • Red bell pepper: Sweetness and crunch balance the richness of the cheeses.
  • Red onion: Adds a fragrant, subtle bite to the stuffing mixture.
  • Italian seasoning and red pepper flakes: These give that classic Italian flavor and just a hint of heat.
  • Garlic cloves: Minced fresh garlic brings a punch of aroma without overpowering the dish.
  • Parmesan cheese: Sharp and nutty – a must for cheesy depth.
  • Cream cheese: Makes the filling creamy and dreamy.
  • Sour cream: Adds tang and smoothness, balancing flavors.
  • Tomatoes: Fresh diced tomatoes add juicy brightness.
  • Breadcrumbs: Help bind the filling and add a slight texture.
  • Fresh parsley: For freshness and garnish – never skip this!
  • Mozzarella cheese: The gooey, melty topper that completes the dish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can make this Stuffed Portobello Mushrooms with Cheese and Veggies Recipe your own. I’ve experimented with several variations depending on what’s in my fridge or the mood I’m in.

  • Sautéed mushrooms and zucchini: Once, I added sautéed cremini mushrooms and zucchini for an extra veggie boost — it was a hit with my family!
  • Spicy kick: Adding a pinch of cayenne pepper brings a fun heat that wakes up the whole dish.
  • Dairy-free twist: Using vegan cream cheese and skipping the mozzarella still creates a creamy stuffing without dairy.
  • Seasonal veggies swap: Try roasted butternut squash or sautéed kale when you want something a bit different and seasonal.

How to Make Stuffed Portobello Mushrooms with Cheese and Veggies Recipe

Step 1: Prepare Your Mushrooms

This step sets the foundation for everything. First, preheat your oven to 400ºF. Then, take a damp paper towel or clean kitchen towel to gently wipe the mushrooms—no need to soak them; just remove any dirt. Twist off the stems, then use a spoon to scrape out the dark gills inside. I learned this from experience because leaving the gills can make the filling soggy, and it just wastes precious space for more stuffing!

Step 2: Sauté the Veggies

Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Toss in the spinach, red bell pepper, red onion, Italian seasoning, red pepper flakes, salt, black pepper, and paprika. Let these cook for about 5 minutes until the spinach wilts and the onions soften up. Add minced garlic during the last 30 seconds to avoid burning it—fresh garlic can turn bitter if overcooked.

Step 3: Mix in the Cheeses and Bind Ingredients

Once your veggies look perfect, stir in the parmesan, softened cream cheese, sour cream, diced tomatoes, and breadcrumbs along with fresh parsley (hold back 1 tablespoon for garnish). Stir well for 1 to 2 minutes so everything melts together and heats through, creating that rich, creamy filling you’ll love.

Step 4: Stuff and Bake the Mushrooms

Lay your mushroom caps gill-side up on a parchment-lined baking sheet. Use a spoon to generously fill each one with the cheesy veggie mixture, then sprinkle mozzarella cheese on top. Pop these in the oven on the middle rack for about 17 minutes until the mushrooms soften and the cheese starts melting.

Step 5: Final Touches for That Golden Finish

Remove the pan and gently brush the mushroom outsides with the remaining 1 tablespoon of olive oil—this step seals in moisture and helps them brown beautifully. Return to the oven for another 5 minutes. Then, switch your oven to broil on high for 1 to 2 minutes just until the tops turn golden and bubbly. Keep a close eye here to avoid burning!

Step 6: Garnish and Serve

Snip fresh parsley or your favorite fresh herbs over the top along with a sprinkle of diced red bell peppers or tomatoes for color and extra flavor. Serve warm and watch how quickly this dish disappears from the plate!

👨‍🍳

Pro Tips for Making Stuffed Portobello Mushrooms with Cheese and Veggies Recipe

  • Don’t Overcrowd the Pan: Give each mushroom enough room on the baking sheet to ensure even cooking and browning.
  • Drain Your Veggies Well: If your spinach or tomatoes seem watery, squeeze out excess moisture to keep the filling from becoming soggy.
  • Use Fresh Herbs: Fresh parsley or basil on top really brightens the flavors and adds a professional touch.
  • Watch the Broiler: It heats fast! Stand by so your golden tops don’t turn to charcoal.

How to Serve Stuffed Portobello Mushrooms with Cheese and Veggies Recipe

The image shows a close-up of a large, dark brown portobello mushroom cap filled with a creamy, light beige mixture topped with small chunks of orange-red tomato and bright green parsley leaves scattered on top. The mushroom has a slightly wrinkled texture on its outer edges. The dish is placed on a piece of brown parchment paper, all set on a white marbled surface. In the background, more stuffed mushrooms are visible, slightly out of focus. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Portobello Mushrooms with Cheese and Veggies, vegetarian stuffed mushrooms, baked portobello mushrooms, healthy stuffed mushroom recipe, cheesy veggie stuffed mushrooms

Garnishes

I always finish these mushrooms with a sprinkle of fresh parsley or basil because it adds that fragrant fresh pop that complements the warm, cheesy filling. Sometimes, a dash of flaky sea salt right before serving takes it up a notch!

Side Dishes

This recipe pairs beautifully with a crisp green salad, roasted baby potatoes, or even a simple quinoa pilaf. When I serve this for dinner, my family loves it alongside garlic bread or a light veggie soup.

Creative Ways to Present

For special occasions, I’ve arranged these mushrooms on a platter lined with mixed greens and sprinkled with edible flowers for a stunning feast centerpiece. Another fun idea is to serve individual mushrooms in mini cast iron skillets for a rustic, cozy vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, just pop them in an airtight container in the fridge. I usually eat mine within 2 days, as the mushrooms are best enjoyed fresh but still hold up well when reheated.

Freezing

I’ve frozen these stuffed mushrooms once or twice with decent results—just wrap each mushroom tightly and place them in a freezer-safe container. When thawed, the texture of mushrooms softens a bit, but the flavors stay delicious.

Reheating

The best way I’ve found to reheat leftovers is in the oven at 350ºF for about 10-15 minutes. This keeps the cheese melty and the mushrooms tender without drying them out like a microwave might.

FAQs

  1. Can I prepare Stuffed Portobello Mushrooms with Cheese and Veggies Recipe ahead of time?

    Absolutely! You can prepare and stuff the mushrooms a few hours in advance, keep them covered in the fridge, and then bake right before serving for fresh, hot results.

  2. Which type of mushrooms are best for stuffing?

    Portobello mushrooms are ideal because of their large size and meaty texture, which holds the filling well and provides a satisfying bite.

  3. Can I make this recipe vegan?

    Yes! Substitute cream cheese and sour cream with plant-based alternatives and use vegan mozzarella. The flavors will still be rich and satisfying.

  4. How do I avoid soggy stuffed mushrooms?

    Removing the mushroom gills and properly draining the spinach and tomatoes before stuffing helps keep the filling from becoming too watery.

  5. What side dishes pair well with stuffed Portobello mushrooms?

    Fresh salads, roasted potatoes, or grain dishes like quinoa complement these mushrooms perfectly for a well-rounded meal.

Final Thoughts

This Stuffed Portobello Mushrooms with Cheese and Veggies Recipe has become a beloved go-to in my kitchen whenever I want comfort without fuss. The blend of cheeses and fresh veggies baked into tender mushrooms is absolutely irresistible. I genuinely hope you’ll try it soon—you’ll enjoy the ease, the flavors, and how warmly it brings people together around the table. Once you make it, I bet you’ll keep coming back to it like I do!

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Stuffed Portobello Mushrooms with Cheese and Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 138 reviews
  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These baked stuffed portobello mushrooms are a delicious and hearty vegetarian main dish, packed with a savory blend of spinach, garlic, tomatoes, bell peppers, and a rich mix of cheeses. Perfectly seasoned and baked to golden perfection, they make for a satisfying and flavorful meal.

Ingredients

Main Ingredients

  • 4 large portobello mushrooms (4-6” in diameter)
  • 2 tablespoons olive oil (divided)
  • 2 cups spinach
  • ½ cup red bell pepper (diced)
  • ¼ cup red onion (diced)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • ½ teaspoon each salt, black pepper and paprika
  • 4 garlic cloves (minced)
  • 1 cup parmesan cheese
  • 4 ounces cream cheese (softened)
  • ½ cup sour cream
  • ½ cup tomatoes (diced)
  • ¼ cup breadcrumbs
  • ¼ cup fresh parsley
  • ¼ cup mozzarella cheese (shredded)
  • 1 tablespoon fresh parsley or fresh herbs of choice (for garnish)
  • Diced tomatoes or peppers (for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the mushrooms.
  2. Prepare Mushrooms: Wipe the mushrooms clean with a paper towel or damp cloth. Remove stems by twisting them off and discard. Scrape out dark gills to create more room for stuffing.
  3. Arrange Mushrooms: Place the cleaned mushrooms on a parchment-lined 9×13 sheet pan and set aside.
  4. Sauté Vegetables: Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add spinach, red bell pepper, red onion, Italian seasoning, red pepper flakes, salt, black pepper, and paprika. Sauté for 5 minutes until spinach wilts. Add minced garlic during the last 30 seconds.
  5. Combine Stuffing: Stir in parmesan cheese, softened cream cheese, sour cream, diced tomatoes, breadcrumbs, and ¼ cup fresh parsley into the vegetable mixture. Cook 1-2 minutes until fully combined and heated through.
  6. Stuff Mushrooms: Spoon the prepared mixture evenly into each mushroom cap.
  7. Add Cheese Topping: Sprinkle shredded mozzarella cheese over the stuffed mushrooms.
  8. Bake Mushrooms: Bake mushrooms on the middle oven rack for 17 minutes or until they begin to become tender.
  9. Baste and Continue Baking: Brush the outside of the mushrooms with the remaining 1 tablespoon olive oil and bake for an additional 5 minutes.
  10. Broil for Finish: Turn the oven to high broil and cook for 1-2 minutes until the tops are golden brown and bubbly.
  11. Garnish and Serve: Garnish with fresh parsley or basil and diced red bell peppers. Serve warm for best flavor.

Notes

  • This recipe makes a hearty vegetarian main dish packed with nutritious ingredients and rich cheeses.
  • Feel free to substitute fresh herbs like basil or oregano for parsley to vary the flavor.
  • For a gluten-free option, substitute the breadcrumbs with gluten-free crumbs or omit entirely.
  • Ensure mushrooms are wiped clean gently to preserve their texture without soaking them in water.

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
Avatar photo

Hey there! I’m Lauren Braiden—your foodie friend who believes every meal should be tasty and low-stress. Expect easy peasy recipes, plenty of kitchen laughs, and zero judgment if you sneak a bite before the timer dings. Let’s cook, chat, and eat the good stuff together! 🎉🍴

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