Stuffed Portobello Mushrooms

These stuffed portobello mushrooms are filled with a creamy cheese mixture, spinach, artichokes and sun dried tomatoes. They’re a decadent meatless meal that will satisfy any comfort cravings.

This stuffed portobello recipe has quite the history. It’s actually one of the first recipes to make it onto this site in 2011, but let’s just say the pictures looked more so like something your dog would leave on the floor than anything you’d want to eat.

And if that wasn’t enough, I went on and on about this phallic looking mushroom in the post (even sourcing a picture from Wikipedia). I’ll spare you those original details because I actually want you to make these stuffed portobellos and enjoy them.

The original idea for this recipe comes from the filling of a calzone. If you’ve had that cheesy deliciousness (and growing up in NY, I’ve had plenty), you know that the filling of a calzone is one of the most decadent combinations of mozzarella and ricotta. You get the gooey cheese pull with the creamy smooth ricotta. It’s divine and beats out a slice of pizza in my book any day. Unless it’s a white slice, which is basically exactly that.

These stuffed portobellos are like taking the inside of a calzone and stuffing it into the mushroom cap. The result is a low carb, meatless dinner with tons of comfort food vibes and an irresistibly addicting filling you’ll want to eat by the spoonful.

Typically stuffed mushrooms are served as an appetizer, like these goat cheese prosciutto ones, but this meal is meant to be the main dish. One bite in and you’ll realize why. An appetizer size would never suffice.

A Bit About Mushrooms

I know mushrooms are a divisive food, but I personally love them. It makes me so happy to see grocery stores now carrying wild mushrooms of all types and adaptogenic mushrooms like Lion’s Mane in the produce area.

We stuff all sorts of vegetables from zucchini to peppers, so there’s really no reason mushrooms should be any different. Plus, their caps make them almost born for the job.

While this recipe uses portobellos, you can make it with any mushroom (that’s stuff-able) you like.

Ingredients You’ll Need

Portobello mushrooms — When stuffing, try and find the biggest portobello mushroom caps you can. Cremini (or crimini) mushrooms are the same as portobellos, just smaller. If you’d rather serve this stuffed portobello mushroom recipe as an appetizer, you can use cremini instead.

Baby spinach — This gets mixed with the cheeses for added veggies and nutrition.

Cheeses — Mozzarella, parmesan and ricotta are used to make these stuffed portobellos extra creamy and decadent. I always suggest whole milk ricotta as it just tastes better than the lower fat options.

Artichoke hearts — Canned artichoke hearts in water are drained and then finely chopped to incorporate in the filling.

Sun dried tomatoes — I like to use the dry sun-dried tomatoes (not packed in oil) so you get the flavor and texture of them without the added oil.

Onion and garlic — These aromatics are sautéed then added to the filling for extra flavor.

Breadcrumbs — While optional, a little dusting on top of each stuffed mushroom cap adds some texture to the creamy filling and looks pretty when it turns golden brown in the oven.

How To Make Stuffed Portobello Mushrooms

First, you’ll need to clean off the mushrooms and remove the stems.

Preheat the oven to 450°F and arrange the cleaned mushroom caps on a baking sheet. Drizzle them with some extra virgin olive oil and season with salt and pepper. Roast in the oven for about 20 minutes.

While the mushrooms roast, assemble the stuffing by combining the baby spinach, cheeses, sun dried tomatoes and artichokes in a large bowl.

Sauté the onions and garlic in a skillet over medium heat with some olive oil until softened. Add the mixture to the bowl with the filling and stir until well combined. Season the stuffing to taste with salt and pepper.

Once the mushrooms are roasted, drain off any excess water that has accumulated in the caps. Generously spoon the stuffing into each mushroom cap and return to the oven to bake for another 10 minutes.

If you’re using breadcrumbs, top each mushroom with the breadcrumbs in the last 2 minutes of baking. Remove the cooked mushrooms from the oven and let them rest for a few minutes before serving.

Variations To Try

• The filling for these stuffed portobellos can be used in any vegetable. So if you’re not a mushroom fan, swap out the portobellos for something else like zucchini, peppers, eggplant or winter squash.
  
• Alternatively, you can choose another favorite stuffed vegetable recipe and use that filling in portobello mushrooms. Check out recipes like these sausage stuffed peppers, stuffed round zucchini and stuffed honeynut squash for some good ideas.
  
• Add a protein like cooked ground sausage, shredded chicken or cooked and crumbled bacon or pancetta.

Recipes To Serve With Cheesy Stuffed Portobello Mushrooms

If you’re enjoying this stuffed mushroom recipe as the main course, I enjoy a light salad to go with them and help balance the decadence of the cheesy filling. A baby kale salad or this endive salad both make great options.

If you choose to serve the mushrooms as a side dish and need a main course to go with them, add a simple skillet cooked pork chop or an easy chicken dish like these air fryer chicken leg quarters or frozen chicken breasts made in the air fryer.

More Stuffed Mushroom Recipes To Try

These turkey stuffed mushrooms also have a creamy filling that’s loaded with garlic flavor. They’re almost like the meaty version of stuffed portobello recipe.

Tapenade stuffed mushrooms are a wonderful appetizer. They won’t win any awards for looks, but those tasty little bites always disappear from a party spread.

These mushroom stuffed pears are like the inside out version of a stuffed mushroom recipe. Hollowed out ripe pear halves are stuffed with a delicious savory mixture of mushrooms and gorgonzola for a unique take on a sweet and savory combination.