Irresistible Stuffed Portobello Mushrooms Recipe

Imagine biting into a tender, juicy Portobello mushroom stuffed with a delightful mixture of savory goodness. The aroma wafts through your kitchen, teasing your senses and making your stomach do a little happy dance. These stuffed Portobello mushrooms are not only a taste sensation but also a feast for the eyes, with their robust caps cradling a colorful medley of flavors that will have you coming back for more.

Now, picture this: it’s a cozy Saturday evening, and you’ve decided to impress your friends or family with something extraordinary. You pull out the biggest mushrooms you can find, ready to stuff them with all the deliciousness your heart desires. As you prepare this dish, memories flood in—maybe it was that time at the farmer’s market when you stumbled upon those perfect Portobellos or the joyful laughter shared around the dinner table while devouring these beauties. Whatever the occasion, stuffed Portobello mushrooms are bound to deliver an unforgettable experience.

This dish has become a staple at my family gatherings; I still remember my dad’s amazed expression when he took his first bite—pure joy!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Portobello Mushrooms: Choose firm, fresh mushrooms that have smooth caps for optimal flavor and texture.

• Cream Cheese: A creamy base that binds everything together; use full-fat for maximum richness.

• Fresh Spinach: Opt for baby spinach; it wilts beautifully and adds lovely color.

• Garlic: Freshly minced garlic elevates the flavor profile; don’t skimp here!

• Parmesan Cheese: Grated parmesan adds a nutty depth; feel free to sprinkle extra on top before baking.

• Breadcrumbs: Use seasoned breadcrumbs for added texture and flavor; they provide that delightful crunch.

• Italian Herbs: A blend of parsley, basil, and oregano brings the stuffing alive with Mediterranean vibes.

• Olive Oil: A drizzle of good-quality olive oil enhances flavors and helps in roasting.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper to catch any drips from those juicy mushrooms.

Prepare the Mushrooms: Gently wipe each Portobello mushroom cap with a damp cloth. Remove stems carefully, creating space for stuffing while keeping the caps whole.

Sauté Spinach and Garlic: In a skillet over medium heat, add olive oil. Sauté minced garlic until fragrant—about 30 seconds. Toss in fresh spinach and cook until wilted—this should take about 2 minutes.

Create the Stuffing Mixture: In a bowl, combine cream cheese, sautéed spinach-garlic mixture, parmesan cheese, Italian herbs, and breadcrumbs. Mix until well combined; it should be thick yet spreadable.

Stuff the Mushrooms: Generously fill each mushroom cap with the stuffing mixture using a spoon or spatula. Don’t be shy—heap it high!

Bake Until Golden Brown: Place stuffed mushrooms on the prepared baking sheet and drizzle lightly with olive oil. Bake in the preheated oven for 20-25 minutes until golden brown and bubbly.

Now all that’s left is to plate these delicious stuffed Portobello mushrooms and watch them disappear faster than you can say “yum.” Enjoy every bite with friends or savor them solo while binge-watching your favorite show—you deserve it!

Perfecting the Cooking Process

Start by preheating your oven to 375°F (190°C). Clean the mushrooms and remove the stems, then sauté your filling ingredients. Once ready, stuff those caps generously and bake for about 25 minutes for optimal flavor.

Add Your Touch

Feel free to experiment with fillings! Swap out cheeses, add spinach instead of kale, or toss in some sun-dried tomatoes. Personalizing your stuffed Portobello mushrooms can make them uniquely yours.

Storing & Reheating

Store leftover stuffed mushrooms in an airtight container in the fridge for up to three days. To reheat, pop them back into a 350°F (175°C) oven for about 10-15 minutes until warmed through.

Reflecting on my first attempt at making stuffed Portobello mushrooms, I remember how my friends devoured them! Their laughter and compliments made it clear that this recipe was a keeper.

FAQ

What can I use as a filling for stuffed Portobello mushrooms?

You can fill them with cheese, veggies, grains, or even meat for variety.

How long do I need to cook stuffed Portobello mushrooms?

Bake them at 375°F (190°C) for about 25 minutes until cooked through.

Can I make stuffed Portobello mushrooms ahead of time?

Absolutely! Prepare them in advance and store in the fridge until you’re ready to bake.

Print

Savory Stuffed Portobello Mushrooms

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• Author: Mark Taylor
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Indulge in these delectable stuffed Portobello mushrooms, filled with a creamy mixture of spinach, garlic, and Parmesan cheese. Perfect for any occasion, they are easy to prepare and packed with flavor. Whether as an impressive appetizer or a satisfying main course, these mushrooms are sure to be a hit at your next gathering!

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Ingredients

Scale 1x2x3x

• 4 large Portobello mushrooms
• 8 oz cream cheese (softened)
• 2 cups fresh baby spinach (chopped)
• 2 cloves garlic (minced)
• 1 cup grated Parmesan cheese
• 1 cup seasoned breadcrumbs
• 2 tsp Italian herbs (dried)
• 2 tbsp olive oil

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Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean the Portobello mushrooms and remove the stems to create space for stuffing.
3. In a skillet, heat olive oil over medium heat; sauté minced garlic until fragrant (about 30 seconds). Add chopped spinach and cook until wilted (approximately 2 minutes).
4. In a mixing bowl, combine softened cream cheese, sautéed spinach-garlic mixture, grated Parmesan, dried Italian herbs, and breadcrumbs. Mix until well combined.
5. Generously fill each mushroom cap with the stuffing mixture.
6. Place stuffed mushrooms on the prepared baking sheet and drizzle lightly with olive oil. Bake for 20-25 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer/Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 stuffed Portobello mushroom (approximately 160g)
• Calories: 230
• Sugar: 3g
• Sodium: 430mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 25mg

Keywords: Feel free to customize your filling by adding sun-dried tomatoes or swapping cheeses for different flavors. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F (175°C) for about 10-15 minutes.