roasted 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.  

Learn how to bake portobello mushrooms with this easy recipe. These large mushroom caps make the most delicious side dish but can also be added to soups, salads, and stews. Easy, quick &amp; healthy recipe for everyone in the family.

Roasted Portobello Mushrooms Recipe

portobello mushrooms

olive oil

salt

Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Set it aside.

Prepare the mushrooms for roasting: Fill a small bowl with water. Wet a kitchen sponge (or a sheet of paper towel) in the bowl and squeeze out any excess water. Gently wipe the large mushroom caps to remove any dirt and debris.

Remove the gills and the stem: Turn the mushrooms upside down and place one in the palm of your hand. Using a paring knife, slice off the mushroom’s inner edges while slowly rotating its cap. Then, use a small spoon to gently scrape the mushroom’s gills. Be careful not to dig too deep into the flesh of the mushroom. Continue working around the mushroom until you remove all of the gills. Remove the stem by gently twisting it from the bottom. Continue with the remaining mushrooms.

Brush with oil and season: Place the portobello mushrooms on the parchment-lined sheet. Lightly brush each mushroom with approximately ½ teaspoon olive oil and season them with ¼ teaspoon salt and a pinch of pepper on both sides. If you do not have a brush, you can also use a vegetable oil cooking spray to lightly coat them with oil.

Roast in the oven: Arrange the mushrooms on the baking sheet with the gills side facing down. Bake them in the oven for 10 minutes, flip them, and then bake them for another 5-7 minutes.

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Top 2 roasted portobello mushrooms recipes from across the web

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Stuffed Portobello Mushrooms (Best ...

Roasted Portobello Mushrooms Recipe

The most viewed roasted portobello mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine