4.6 from 648 votes
Stuffed Portobello Mushrooms
These Stuffed Portobello Mushrooms are stuffed with veggies and cheese, making for a great appetizer that's perfect for all occasions. A great and delicious way for stuffing big mushrooms, simple to make and always a crowd favorite!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 221 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- 4 large portobello mushrooms or 8 smaller ones
- 1 tablespoon olive oil
- ½ medium onion chopped
- 4 cloves garlic minced
- ½ medium green bell pepper chopped
- 2 cups spinach chopped
- 4 cocktail tomatoes chopped
- ¼ cup goat cheese crumbled
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon hot sauce Frank's
- ½ cup breadcrumbs
- ½ cup mozzarella cheese shredded
Instructions
- Prep the oven: Preheat oven to 400°F.
- 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: 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 with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
- Bake: Bake for 10 minutes or until the cheese melts.
Cup of Yum
Notes
- Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
- Don't soak the mushrooms in water, use a mushroom brush to clean them.
- Don't skip the step of removing excess water from the mushrooms.
- You can store leftover stuffed mushrooms in the fridge for 5 to 7 days in an airtight container.
- These stuffed mushrooms are perfect for freezing, however, it's best to freeze them before baking. Freeze them in an airtight container for up to 3 months.
Nutrition Information
Serving
1mushroom
Calories
221kcal
(11%)
Carbohydrates
20g
(7%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
539mg
(22%)
Potassium
718mg
(21%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
9532IU
(191%)
Vitamin C
25mg
(28%)
Calcium
231mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 221
% Daily Value*
| Serving | 1mushroom | |
| Calories | 221kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 539mg | 22% |
| Potassium | 718mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 9532IU | 191% |
| Vitamin C | 25mg | 28% |
| Calcium | 231mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.