portobello mushrooms

These Spinach Stuffed Portobellos combine a flavorful mixture of three cheeses and spinach with hearty portobello mushrooms for an easy meat-free main dish. 

Spinach Stuffed Portobello Mushrooms

lb. frozen spinach (0.65)

cottage cheese (0.27)

mozzarella (0.42)

feta (1.09)

garlic powder (0.02)

salt (0.02)

tsp black pepper (0.02)

red pepper (0.02)

portobello mushrooms (3.98)

olive oil (0.16)

marinara sauce (optional) (0.35)

Preheat the oven to 400ºF. Thaw the frozen spinach and squeeze out as much water as possible.

Place the squeezed spinach in a bowl and add the cottage cheese, mozzarella, feta, egg, garlic powder, salt, pepper, and crushed red pepper. Stir until everything is evenly combined.

Wipe any dirt or debris from the portobello mushrooms. Remove the stems. Brush a little oil over the mushroom caps and season with a pinch of salt. Place the mushrooms, gill sides up, on a baking sheet. Divide the spinach and cheese filling between the four mushrooms, mounding it inside the caps.

Bake the stuffed portobellos in the preheated oven for 25 minutes or until the cheese mixture on top is lightly browned. Mushrooms contain a lot of water, so don&#039;t be alarmed to see liquid seeping from the mushrooms.

Serve each spinach stuffed portobello drizzled with 2 Tbsp marinara sauce, if desired.

https://embed.mediavine.com/videos/wgxquqweokfzpygwifeu

These Spinach Stuffed Portobellos combine a flavorful mixture of three cheeses and spinach with hearty portobello mushrooms for an easy meat-free main dish.

Spinach Stuffed Portobellos

This vegan mushroom wellington with an apricot and lentil stuffing is the perfect main course for celebrating special occasions with friends and family.

For this recipe you will need a food processor.

Mushroom Wellington

mushrooms

olive oil

brown onions, finely chopped

apricots

tin green lentils, drained and rinsed

nuts

thyme, leaves picked

rosemary, leaves picked

puff pastry

garlic cloves, finely chopped

salt and black pepper

Marinated and then baked, these portobello mushrooms are simply the best, whether as a side accompanying another entrée or as a vegetarian main dish.

Baked Portobello Mushrooms (THE Best!)

portabello mushrooms

soy sauce (can sub with tamari or coconut aminos

Tbsp. balsamic vinegar

garlic

ginger root

Preheat oven to 400° F (205° C).

Find a baking dish that will fit both mushroom caps (tightly line dish in foil to make clean up easier if desired). Add all ingredients except mushroom caps and stir to create marinade.

Add mushrooms and rub sauce onto them. Let sit for 15 minutes, stem side down.

Once 15 minutes is up, rub mushrooms again with sauce before placing dish in the oven.

Bake for 15 minutes. Remove and turn mushrooms over. If there is any sauce left in the pan, spoon it over the mushrooms. Continue baking another 5-15 minutes (exact cooking time will vary based on mushroom size).

Remove mushrooms and let sit for 5 minutes before slicing and serving.

These baked portobello mushrooms are easy to prepare and full of earthy flavors, cheesiness and a touch of garlic. So comforting and tasty.

Baked portobello mushrooms

lb portobello mushrooms (340 grams, approx)

salt and pepper

thyme

tbsp butter

(grated)

mozzarella (grated)

Preheat oven to 400°F/200C.

Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.

Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, open side up.

In a small bowl, mix together the oil, garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.

Bake the mushrooms for around 15 minutes until tender.

While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.

This is not your standard vegie burger. Forget processed patties and go for home-made haloumi hash, with an earthy aioli and punchy Sriracha to round things out.

Vegetarian haloumi hash burgers with kale aioli

desiree potatoes, peeled,

haloumi, grated

tbs plain flour

Extra virgin olive oil, to drizzle

(300 grams) aioli

kale leaves, blanched, refreshed

rye bread rolls, split,

Rocket leaves & Sriracha

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981831265001&=domain=del

5348771529001-5981831265001

These amazing stuffed portobello mushrooms are topped with marinara sauce, spinach, and crispy goat cheese medallions. A delicious and easy vegetarian main course that is sure to be a crowd pleaser! Substitute gluten free breadcrumbs to make gluten free.

Stuffed Portobello Mushrooms with Crispy Goat Cheese

(4-inch diameter) portobello mushrooms

extra virgin olive oil

shallot, finely sliced

baby spinach

unsalted butter

shallot, finely chopped

panko breadcrumbs

garlic clove, finely minced

goat cheese, cold

Roast the Portobello Mushrooms: Preheat the oven to 450...

Roast the Portobello Mushrooms: Preheat the oven to 450 degrees Fahrenheit with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.

Prepare the Sautéed Spinach: Heat the oil in a large...

Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.

Prepare the Crispy Breadcrumb Topping: Melt the butter in...

Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.

Assembly: Reduce the oven temperature to 425 degrees...

Assembly: Reduce the oven temperature to 425 degrees Fahrenheit. Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).

Distribute the roasted mushrooms, stem side up, on the...

Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.

Slice the goat cheese into 1/2″ thick slices (roughly half...

Slice the goat cheese into 1/2″ thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.

Bake at 425 degrees for 10 to 15...

Bake at 425 degrees for 10 to 15 minutes, or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not brown. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/todiyqraa9q1plt4ukw6.mp4

These amazing stuffed portobello mushrooms are topped with marinara sauce, spinach, and crispy goat cheese medallions. A delicious and easy vegetarian main course that is sure to be a crowd pleaser! Substitute gluten free breadcrumbs to make gluten free. 

Portobello Mushroom Burger with Mozzarella, Roasted Peppers and Pesto Mayo

pesto

light mayo

portobello mushroom caps

tbsp balsamic vinegar

soy sauce

1-1/2 tsp steak seasoning

red onion

oz fresh mozzarella (sliced thin)

red pepper (jarred or homemade sliced)

whole wheat low calorie buns (I used Martin)

Combine mayo and pesto in a small bowl.

In a large bowl, whisk together vinegar, soy sauce, oil, and Montreal steak seasoning.

Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.

Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

Top the mushrooms with cheese during the last minute of cooking.

While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.

To finish, spread the pesto on the buns, place the grilled portobello mushrooms on the buns and top with the grilled onions, and roasted peppers.

Balsamic-Roasted Portobello Steaks with Butter Bean Mash is a hearty and healthy plant-based meal. Sure to impress both vegetarians and meat-and-potato lovers!

Balsamic-Roasted Portobello Steaks with Butter Bean Mash

maple syrup

tomato paste

smoked paprika

cumin

oregano

mushroom

thyme leaves

butter

vegetable broth

Parmesan cheese ((sub nutritional yeast))

Tbsp. melted butter ((sub vegan butter or olive oil))

kosher salt

Perfect Sautéed Broccoli

Prepare mushroom marinade: In a medium bowl, combine 1/3 cup olive oil, balsamic vinegar, maple syrup, tomato paste, smoked paprika, cumin, oregano, salt, and pepper; whisk to combine.Place portobello mushrooms in a 13x9-inch baking dish lightly coated with cooking spray. Pour marinade over mushrooms, and gently toss to ensure both sides are well-coated. Place garlic cloves in a small piece of tin foil, and cover with 1 tsp. olive oil. Loosely wrap the foil over garlic, creating a ball, and place in the corner of the baking dish with mushrooms. (This helps the garlic roast without burning.)Let mushrooms sit at room temperature while you preheat the oven to 425ºF.

Place pan in the preheated oven and bake, uncovered, for 15 minutes. Remove from oven, and gently flip portobello mushrooms. Loosely tent a piece of tin foil over the pan, and place back in the oven for another 15 minutes (30 minutes total).Meanwhile, prepare Butter Bean Mash: place butter beans, broth, Parmesan or nutritional yeast, melted butter or oil, and salt in the bowl of a food processor.

Remove pan from the oven, and turn OFF heat. Unwrap the garlic cloves, and transfer garlic plus any residual garlic oil to the food processor with butter beans. Place foil back over the pan of mushrooms, and place back in the oven to keep warm.Blend the butter bean mixture until smooth and creamy, stopping to scrap down the sides as needed.

Transfer mashed butter beans to a medium saucepan lightly coated in cooking spray. Cook over medium heat, stirring often, until warmed through. Remove mushrooms from the oven.Divide butter bean mash evenly between 3 plates, and top with roasted portobello mushrooms. Drizzle any residual oil in the pan overtop, and garnish with fresh thyme. 

These Stuffed Portobello Mushrooms are the BEST EVER! With chicken, breadcrumbs, cheese &amp; red pepper, this will become your go-to recipe.

Stuffed Portobello Mushrooms

chicken breasts (or 2 cups leftover cooked chicken)

red pepper, diced

red onion, diced

breadcrumbs

garlic,

salt & pepper

fresh parsley, chopped

cheddar cheese, divided

Preheat oven to 400 F. Add 1/2 tbsp of olive oil to chicken and season with salt &amp; pepper. Bake for 15 minutes until chicken is just barely cooked through. Let cool then shred or chop into small pieces.

While chicken is cooking in the oven, de-stem and scrape out the portobellos, reserving inside mushroom gills and disposing of stems.&nbsp;

Add mushroom gills to a large bowl and toss with cooked chicken, red pepper, red onion, egg, breadcrumbs, garlic, salt &amp; pepper, parsley and half the cheese. Change oven temperature to 350 F.&nbsp;

Add filling to mushroom caps then top with remaining cheese. Bake in oven for 18-20 minutes until mushroom caps are cooked through and cheese is melted. Serve and enjoy!

https://www.youtube.com/watch?v=dsIsBqIzm6M

This Stuffed Portobello Mushrooms recipe is the BEST EVER way to stuff mushrooms! With shredded chicken, breadcrumbs, cheese and red peppers, this will become your go-to method. 

• 313 calories/2 freestyle points per serving! •

PRINT RECIPE: https://thegirlonbloor.com/best-ever-stuffed-portobello-mushrooms

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!

Stuffed Portobello Mushrooms (Best Ever!)

portobello caps (about 10 to 12 ounces)

spinach

shallot (1 small)

green onion

artichokes

Greek yogurt

mayonnaise

Parmesan cheese,

garlic powder and kosher salt

black pepper

Italian panko* breadcrumbs

Paprika paprika,

Preheat the oven to 450 degrees Fahrenheit. 

Bake the portobello mushrooms

Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.

Meanwhile, make the filling

Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.

Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.

Bake the stuffed mushrooms

Bake 10 minutes until the breadcrumbs are golden. Serve immediately.  

Rich and creamy Truffle Parmesan Polenta topped with Rosemary Garlic Mushrooms.

Creamy Vegan Truffle Parmesan Polenta

polenta

veggie broth

almond milk (unsweetened)

vegan parmesan cheese (finley grated)

tsp truffle oil (optional)

salt

Portobello mushroom caps (sliced)

garlic (minced)

rosemary

tsp kosher salt

lemon

extra parmesan

Combine the veggie broth and almond milk in a large sauce pan and bring to a boil. Then whisk the liquid as you slowly add in the polenta. Reduce the heat to medium low and simmer for 20-25 minutes. Make sure to stir every few minutes for the creamiest polenta ever!

Make the Polenta

While the polenta cooks, warm a large, dry skillet to medium high heat. When the pan is warm, add the mushrooms and leave to sear undisturbed for 2-3 minutes. Then add the oil and salt. Stir to combine, using a wooden spoon to scrape the bottom of the pan as needed. That&#39;s where the flavor is! Tip: for extra flavor add 2 tbsp of dry white wine to help lift all of the cripsy bits of mushrooms off of the bottom of the pan. Then add the garlic and rosemary and cook for 2 more minutes.

Remove from the heat and cover with a lid to keep the mushrooms warm.

Make the Mushrooms

Once the polenta is thick and creamy, add in the parmesan cheese and mix well. Remove the pan from the heat, add the truffle oil, and mix again. Taste and add more salt if needed.

To serve, divide the polenta between 4 bowls and top with the rosemary garlic mushrooms. Sprinkle generously with lemon zest, black pepper, and parmesan and enjoy! See Notes below for saucier mushrroms and sevings suggestions 😊

Finishing Touches

Recipe video above. Big, juicy Swiss Mushrooms Burgers are a mighty vegetarian burger that at first glance, looks like a beef burger! Large mushrooms are roasted with garlic butter, topped with Swiss cheese then stuffed into fully loaded soft rolls.Only got small mushrooms? No worries, read the recipe notes!Desperate for meat? Add a meat burger pattie (beef, chicken mince/ground, or chicken breast/thigh), or even bacon and egg!Fully loaded veggie burger - add a vegetarian burger pattie (one of my signature recipes!).

Swiss Mushroom Burgers

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Top 22 portobello mushrooms recipes from across the web

The most viewed portobello mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Stuffed Portobello Mushroom...

Mushroom Wellington

Baked Portobello Mushrooms (THE Bes...

Baked portobello mushrooms

Vegetarian haloumi hash burgers wit...

Stuffed Portobello Mushrooms with C...

Portobello Mushroom Burger with Moz...

Balsamic-Roasted Portobello Steaks ...

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms (Best ...

Creamy Vegan Truffle Parmesan Polen...

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Colin Fassnidge's beef Wellington (...

Grilled Portobellos With Chile Sauc...

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Stuffed mushrooms

Low Carb Philly cheesesteak Stuffed...

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Walnut and Wild Rice Stuffed Portob...

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The most viewed portobello mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine