These Stuffed Portobello Mushrooms Win Everyone Over: 'Even My Little One Ate Them'

If you’re looking for an easy to make, ridiculously delicious appetizer to impress at your next party, you’re in luck. My stuffed portobello mushrooms are the perfect, slightly-more-than-bite-sized app for any occasion. With a meaty flavor and bowl-like shape, it would honestly be a shame not to find a way to turn portobellos into a classic stuffed-appetizer. Here mozzarella, bacon, and spinach create a rich creamy filling, tomatoes add a pop of freshness, and that cheesy panko topping just takes it to the next level. It’s simple, yet ridiculously delicious.

What People Are Saying:

“Tried this recipe for my family of 4 and it was a hit! Even my little one who doesn't like mushrooms ate it. Shocked lol! The flavors are wonderful together. My husband asked for this again! And I wasn't about to complain it's easy and affordable!” -BlueApple

How To Make Stuffed Portobello Mushrooms

INGREDIENTS

• Portobello Mushrooms: Button, cremini, and portobello mushrooms are all actually the same mushroom, just at different stages of growth. Portobello are the most mature, are at the largest stage of the growth and have a richer, meatier flavor and texture than the younger mushrooms. Their large size and meaty, umami rich flavor lend beautifully to stuffing.
• Olive Oil: Olive oil helps the mushrooms cook evenly. Use your favorite brand or check out our ranked list.
• Cream Cheese: Cream cheese is the standard for stuffed anything. Extra soft and creamy, and with a lighter flavor than many other cheeses, cream cheese is a great option for a base to build on.
• Spinach: I love spinach, and think it is a great addition here. The earthy, slightly sweet flavor is the perfect pairing for stuffed mushrooms.
• Mozzarella: Mozzarella is another mild cheese that adds moisture and cheesiness to the mixture without overpowering the mix. Shredded mozzarella will melt easily and evenly in the oven.
• Bacon: Bacon is a no-brainer. The salty, meaty bite cuts through all of the cheese and provides a nice crunch. I like to go extra crispy for this recipe.
• Cherry Tomatoes: With all the cheesy, meaty flavors going on, we need a pop of brightness to really shine though, and nothing does the job better than cherry tomatoes. Baking the tomatoes really brings out their sweetness.
• Garlic: Mushrooms and garlic are a match made in heaven. The aromatic sweetness of cooked garlic helps to enhance the natural flavors of the portobellos.
• Spices: I’m going for a fairly straightforward spice mixture of salt, pepper, oregano, and crushed red pepper for a little bit of heat.
• Breadcrumb Topping: A topping of panko, Parmesan, and butter gives the stuffed mushrooms a nice golden brown crunch.

STEP-BY-STEP INSTRUCTIONS

Start off by preheating your oven. Mushrooms absorb moisture like a sponge, so it’s pretty easy for them to get soggy, and no one wants that. To avoid this, we need to pre-bake them at 400° for 10 minutes. Pre-baking dries them out and simultaneously softens them, so after they’re filled, they really only need to be baked long enough for the filling to warm through and the topping to get crispy.

Stuffed Portobello Mushrooms

Now it is time to make the filling. In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, oregano, and seasonings. Mix this together well.

Stuffed Portobello Mushrooms

In a separate bowl, combine panko, Parmesan, and melted butter until the butter coats the entire mixture well.

Stuffed Portobello Mushrooms

Flip the mushroom caps over and stuff them with the cream cheese mixture, then top with the panko mixture so the whole surface is covered.

Stuffed Portobello Mushrooms

Return the mushrooms to the oven and bake for 15 minutes, until the cheese is melted and the breadcrumb mixture is golden brown. Remove from the oven and garnish with parsley before serving.

Stuffed Portobello Mushrooms

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Should I wash the mushrooms? With all this talk about soggy mushrooms, lots of people are (understandably) reluctant to wash them. But mushrooms can be very dirty, and no one wants to eat a dirty mushroom—no matter what it’s stuffed with. Here’s my take: if you’re planning to cook them right away, rinsing mushrooms under cold water won’t hurt. You’re about to roast them in the oven anyway, and that hot air will evaporate that moisture in two seconds flat.
• How do I remove the stems and gills from the mushrooms? There are lots of approaches you can take, but my favorite way is to snip off the stems with kitchen scissors (it’s easier and cleaner than a paring knife). After that, you can easily scrape out the gills with a teaspoon.

Storage

If you are looking to save some time, you can prepare the filling one day ahead of time and store it in the fridge overnight. After baking, any leftover stuffed mushrooms will keep in an airtight container in the refrigerator for up to 3 or 4 days, though this is really a recipe that is always going to be better the first time around.

Stuffed Portobello Mushrooms - Delish.com

Made This?

Let us know what you think in the comments below!

Yields: 8 servings

Prep Time: 15 minutes

Total Time: 55 minutes

Ingredients

• Cooking spray

• 8

  portobello mushrooms, washed and stems and gills removed

• 2 tbsp.

  extra-virgin olive oil

• 1

  (8-oz.) block cream cheese, softened

• 1

  (10-oz.) package frozen spinach, defrosted and squeezed dry

• 1 c.

  shredded mozzarella

• 6

  strips bacon, cooked and roughly chopped

• 1/2 c.

  cherry tomatoes, quartered

• 2

  cloves garlic, minced

• 1 tsp.

  dried oregano

• Kosher salt

• Freshly ground black pepper

• Pinch crushed red pepper flakes

• 1/2 c.

  panko breadcrumbs

• 1/4 c.

  freshly grated Parmesan

• 4 tbsp.

  melted butter

• Freshly chopped parsley, for serving

Directions

1. Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil.
2. Bake for 10 minutes or until beginning to soften. Soak up any excess water on pan with paper towels.
3. In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes.
4. In a medium bowl combine panko, Parmesan, and melted butter.
5. Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture.
6. Bake until cheese is melty and tops are golden, 15 minutes.
7. Garnish with parsley before serving.