stuffed portobello mushrooms

These vegetarian stuffed portobello mushrooms are a healthy recipe packed with baby spinach, marinara, and topped with mozzarella cheese.

Stuffed Portobello Mushrooms

mushroom

olive oil (divided)

kosher salt and black pepper

yellow onion (diced (or 1/2 large))

baby spinach

garlic (chopped)

marinara sauce

breadcrumbs

oregano

mozzarella cheese

Preheat your oven to 425 degrees F. Arrange a wire baking rack inside a rimmed baking sheet (lined with foil, if desired).

Wash the portobello mushrooms off and dry with clean paper towels. Use a paring knife to slice the stems off, and use your hands to pull off any soft parts of the mushroom along the edge that overlaps the gills. Reserve these parts.

Place the mushrooms stem side down on the rack in the baking sheet. Brush with 1/2 tablespoon of olive oil and season with salt and pepper. Turn them stem side up and repeat on the other side with the remaining 1/2 tablespoon olive oil. Roast in preheated oven for 20 minutes.

While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. Sauté the onion and chopped mushroom in 1 tablespoon of the olive oil in a medium skillet over medium-high heat with a pinch of salt and pepper until softened and starting to brown (about 3 minutes). Add the baby spinach and sauté until wilted (about 1 minute). Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat.

In a small bowl, mix together the breadcrumbs (1/4 cup), remaining 1 tablespoon of olive oil, dried oregano (1 teaspoon), and a pinch of salt and pepper.

Remove mushrooms from oven. You may notice pools of liquid inside each cap. Use a paper towel held by tongs to press down in each cap to absorb as much liquid as you can.

Divide the marinara mixture evenly into each mushroom cap, followed by 1/4 cup of mozzarella cheese on each. Sprinkle each evenly with the breadcrumb mixture.

Continue baking at 425 degrees F for 10-15 more minutes, until cheese is melted and breadcrumbs are toasted. Serve hot.

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

salt and pepper

shallot, finely sliced

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. 

These Stuffed Portobello Mushrooms are stuffed with veggies and cheese, making for a great appetizer that&#039;s perfect for all occasions. A great and delicious way for stuffing big mushrooms, simple to make and always a crowd favorite!

portobello mushrooms (or 8 smaller ones)

olive oil

onion

garlic (minced)

green bell pepper (chopped)

spinach (chopped)

cocktail tomatoes (chopped)

¼ cup goat cheese (crumbled)

salt (or

¼ tsp pepper (or

hot sauce (Frank's)

mozzarella cheese (shredded)

Prep the oven:

Prep the mushrooms:

Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.

Make the filling:

Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.

Stuff the mushrooms:

Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.

Bake:

Bake: Bake for 10 minutes or until the cheese melts.

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.  

Caprese Stuffed Portobello Mushrooms baked in garlic butter and stuffed with fresh mozzarella cheese, grape tomato slices. Finished off with a drizzle of rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack!

Caprese Stuffed Portobello Mushrooms

butter

garlic, (crushed)

parsley

5-6 large Portobello Mushrooms, (tem removed, washed and dried thoroughly with a paper towel)

mozzarella cheese balls, (sliced thinly)

grape, ((or cherry) tomatoes, sliced thinly)

basil, (shredded to garnish)

balsamic vinegar

brown sugar ((OPTIONAL))

Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.

Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.

Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).

To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

Balsamic Glaze

Recipe video above. This is the sort of recipe that you can absolutely make your own with your favourite pizza toppings! TIP: avoid watery filling by cutting a small cross in the cap of the mushroom to let excess water drain out as it bakes. Serve as a light meal, or serve 2 as a main meal.

Pizza Stuffed Mushrooms

mushrooms (, 10cm/4" wide (portobello, flat mushrooms etc, Note 1))

Salt and pepper

pizza sauce ((I use store bought))

grams/ 3.5 oz salami slices (, chopped)

red onion (, finely chopped)

black olive slices

(100 grams) mozzarella cheese (, shredded)

Preheat oven to 180C/350F.

Carefully break or cut the stems off the mushrooms.

Chop stems (will use as filling).

Place mushrooms cap side up. Using a small, sharp, THIN knife, cut a small cross in the mushroom, taking great care not to split the mushroom (to drain excess water, Note 2)

Brush the tops with oil, then quickly sprinkle on salt and pepper (be fast so it sticks!)

Flip then lightly dab the inside with remaining oil, sprinkle with salt and pepper.

Fill mushrooms with pizza sauce, sprinkle with chopped mushroom, onion, half salami and half olives.

Bake 1 - Bake 10 minutes, remove from oven.

Top with cheese, remaining salami and olives.

Bake 2 - Bake further 10 minutes until cheese is melted. Serve immediately!

Preheat BBQ to medium high.

Follow above steps in closed BBQ - 10 minutes for Bake 1, then 5 - 8 minutes for Bake 2.

BBQ Option:

Lasagna stuffed portobello mushrooms has everyone&#039;s favorite lasagna ingredients (marinara, ricotta, spinach and basil) but served up in a deliciously roasted portobello mushroom! Low carb, freezer-friendly and vegetarian.

Lasagna Stuffed Portobello Mushrooms (Make Ahead, Freezer)

portobello mushrooms (see note 1)

ricotta

salt

basil (chopped)

mozzarella (shredded)

Prep mushrooms- Start by snapping off the stems, and use a spoon to scoop the gills out of four portobello mushrooms. Wash, then pat gently dry. Brush mushrooms on all sides with olive oil, and arrange on a sheet pan.

Fill mushrooms- Spoon 1/4 cup of marinara sauce into each mushroom. Mix together ricotta, spinach, basil and egg, then divide it evenly between four mushrooms. Sprinkle tops with shredded mozzarella cheese.

Bake- Place in a 400°F oven, and bake for 20 minutes, or until mushrooms are dark brown and tender. You do not want the mushrooms to get completely soft, as they will collapse and all the lasagna fillings will spill out.

Prepare and bake portobello mushrooms as indicated above. Cool completely, then wrap each mushroom in foil. Place foil-wrapped mushrooms in a meal prep container, reusable silicone bag or plastic freezer bag.Freeze for up to 3 months.

Freezing for later

Heat oven to 350°F. Unwrap the mushrooms, and flatten out foil. Arrange frozen mushrooms in a 9 x 9 inch baking dish, then cover the dish with the foil (or use a reusable silicone lid).

Bake for 40- 50 minutes, or until cheese is bubbly and mushrooms are heated through. You may want to remove the lid for the last 10 minutes to help liquid evaporate.

To bake from frozen

https://www.youtube.com/watch?v=6rgwTq2Mfd0

These lasagna stuffed portobello mushrooms can be prepped ahead and frozen.  When you’re ready to serve, you can bake them up directly from the freezer!

Recipe: http://sweetpeasandsaffron.com/2017/05/lasagna-stuffed-portobello-mushrooms-freezer.html

Lasagna Stuffed Portobellos

This is the best Tuscan white bean salad with portobello mushrooms! The savory mushrooms and crispy prosciutto add another layer of flavor to the recipe.

PORTOBELLO MUSHROOMS WITH WHITE BEAN SALAD

portobello mushrooms

CUP grape tomatoes

TBSP finely chopped shallots

TSP fresh finely chopped cilantro

TSP chopped fresh basil

TSP finely chopped thyme, about 2 sprigs

garlic, 1/2 TSP crushed

TBSP extra virgin olive oil

TSP aged balsamic vinegar

TSP salt

TSP pepper

prosciutto

cannellini beans,

grated aged parmesan cheese

Remove the stems of the portobello mushrooms and remove the gills with a spoon. Then, remove any excess dirt. Make sure not to wash the mushrooms or get them wet.

Wash and dry the grape tomatoes. After that, slice them in half lengthwise.

Cut off the ends of the shallot. Then, finely chop part of it.

Remove the cilantro leaves from the stems and finely chop them. Then, finely chop the basil leaves. Remove the thyme leaves from the stems and finely chop them as well.

Add the olive oil, aged balsamic vinegar, salt, pepper, chopped thyme, crushed garlic, chopped basil, chopped cilantro, and chopped shallots to a large bowl. Thoroughly combine these ingredients in the bowl.

Place the portobello mushrooms in the bowl with the seasoning and thoroughly coat both sides of them. You can use your hands to spread the seasoning around. After that, place the coated mushrooms on a sheet pan with parchment paper.

Add the sliced tomatoes to the bowl with the seasoning and coat them. After that, add them to the sheet pan with the mushrooms. Also, make sure not to discard the bowl with the seasoning yet.

Separate the pieces of prosciutto and place them on the sheet pan next to the tomatoes. Then, roast the mushrooms, tomatoes, and prosciutto in the oven at 400 degrees F for 8-10 minutes. Once cooked, let the ingredients on the sheet pan slightly cool for about 10 minutes.

Make sure to rinse and drain the white beans. To the bowl with the remaining seasoning, add the white beans and roasted tomatoes. Crumble the prosciutto into tiny pieces and add it to the bowl. Optional: You can save some to sprinkle on top. Then, grate the parmesan cheese and add it to the bowl. Combine the ingredients.

Place the white bean salad into the portobello mushroom caps. Top with a dusting of parmesan cheese, and a pinch of basil, cilantro, and prosciutto. Enjoy!

This stuffed Portobello mushroom recipe is totally customizable (just read the notes below to get ideas) and can be scaled up or down to the number of servings you need.

Vegan Stuffed Portobello Mushrooms

Portobello mushrooms (wiped clean, stems removed (see notes below))

red bell pepper

garlic (minced

zucchini (diced into small ½-inch pieces (or yellow squash))

corn (fresh

baby spinach (packed)

quinoa (white, red, or tri-color)

½ teaspoon smoked paprika

Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.

If you have large Portobello mushrooms, you&#39;ll need to pre-bake them: place them upside down on the baking sheet and bake for 3-5 minutes, or until slightly softened (not cooked all the way through!)

Heat the olive oil in a large skillet and the diced onion and pepper over medium heat until tender, about 5-10 minutes. Add the minced garlic and sauté for a few minutes until fragrant.

Add diced zucchini and sauté until soft. If using Portobello stems (see notes), sauté them with the zucchini. Add the corn and fresh spinach and sauté for 2 minutes, or until the spinach wilts.

Remove from heat and add cooked quinoa, smoked paprika, dried oregano, and salt. Stir to combine and carefully taste to see if you need more salt.

Turn the Portobello caps right-side up on the  and divide the filling between the 8 Portobello caps. Bake for 5 minutes, or until the Portobello mushrooms are releasing juice and cooked to your liking.

With only a few simple ingredients, these stuffed mushrooms can be whipped up in no time. Plus, they&#39;re perfect for satisfying your hunger without leaving you feeling weighed down.

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