Stuffed Portobello Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
255 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Portobello Mushrooms
Description
This dish begins by cleaning large portobello mushroom caps and trimming the stems and any soft edges. The mushrooms are brushed with olive oil, seasoned with salt and pepper, and roasted with open sides facing up and down to partially cook and intensify their flavor. While roasting, the reserved stems and onion are sautéed with garlic and spinach until softened and slightly browned.
The sautéed vegetables are combined with marinara sauce and breadcrumbs to create a moist filling with body. This is spooned into the roasted mushroom caps, which are then topped with shredded mozzarella cheese and sprinkled with dried oregano for herbal notes. The assembled mushrooms bake further until the cheese melts, creating a rich, layered texture of tender mushroom, savory filling, and bubbly cheese on top.
The mushrooms can be served as a vegetarian entrée or side, pairing well with salads or grain dishes. Variations include substituting breadcrumbs for gluten-free versions or swapping mozzarella for vegan cheese. They can also be prepared ahead and refrigerated before final baking.
The recipe notes options for low-carb versions by omitting breadcrumbs and adding Parmesan or pepperoni, and recommend reheating baked mushrooms directly from the refrigerator.
Ingredients
- 4 portobello mushroom 4-6" in diameter, large caps
- 3 tablespoons extra-virgin olive oil divided
- kosher salt
- black pepper
- 1 yellow onion diced (or 1/2 large, small
- 2 cups baby spinach
- 2 cloves garlic chopped
- 1 cup marinara sauce
- 1/4 cup breadcrumbs
- 1 teaspoon oregano dried
- 1 cup mozzarella cheese shredded
Instructions
- 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.
Notes
- For a lower-carb version, skip the breadcrumbs and top with grated Parmesan and oregano before baking.
- Use gluten-free breadcrumbs for dietary needs or vegan cheese for a dairy-free alternative.
- You can make the mushrooms ahead and refrigerate them; reheat a few minutes to warm through before serving.
- Add toppings like pepperoni or crumbled pork rinds for extra flavor and texture variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1stuffed mushroom | |
| Calories | 255kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 567mg | 24% |
| Potassium | 667mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1861IU | 37% |
| Vitamin C | 11mg | 12% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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