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Homemade Stuffed Portobello Mushrooms photo

Stuffed Portobello Mushrooms

These stuffed portobello mushrooms are a delicious and impressive dish! Bursting with savory veggies and creamy cheese, they'll wow your guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 4 large portobello mushrooms
  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 4 cloves garlic (minced)
  • 1 medium green bell pepper (chopped)
  • 2 cups spinach (chopped)
  • 4 cocktail tomatoes (chopped)
  • 1 cup goat cheese (crumbled)
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 1 tablespoon hot sauce (like Frank's)
  • 1 cup breadcrumbs
  • 1 cup mozzarella cheese (shredded)

Equipment

  • Large mixing bowl
  • Skillet
  • Baking dish
  • Oven mitts
  • Sharp Knife
  • Spoon

Method
 

Preparation Steps:
  1. Preheat your oven to 375°F (190°C).
  2. Clean the portobello mushrooms with a damp paper towel. Remove the stems and gently scoop out the gills using a spoon.
  3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic, followed by the chopped bell pepper. Cook for another 3-4 minutes until the bell pepper softens. Add the chopped spinach and cocktail tomatoes, cooking until the spinach wilts.
  4. In a large mixing bowl, combine the sautéed veggies with crumbled goat cheese, salt, pepper, hot sauce, and breadcrumbs. Mix until all ingredients are well incorporated.
  5. Carefully spoon the filling into each portobello mushroom cap, pressing down slightly to ensure they are well-packed.
  6. Sprinkle the shredded mozzarella cheese generously on top of each stuffed mushroom.
  7. Place the stuffed mushrooms in a baking dish and transfer them to the preheated oven. Bake for about 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
  8. Once baked, remove the mushrooms from the oven and let them cool for a few minutes. Serve warm and enjoy!

Notes

  • You can freeze the stuffed mushrooms before baking and bake them directly from frozen.
  • For gluten-free, use gluten-free breadcrumbs.
  • Experiment with different vegetables like zucchini or artichokes for variety.