Vegetable Stuffed Portabella Mushrooms Recipe

I’m excited to share my Stuffed Portabella Mushrooms recipe that pairs a colorful medley of vegetables and herbs with a surprising cheesy twist to brighten weeknight dinners.

I used to think stuffed mushrooms were only for fussy dinner parties, but this Vegetable Stuffed Portabella Mushrooms recipe changed my mind. I pile big portobello mushroom caps with a mix of vibrant veggies and flavors, the kind that makes you sneak a fork before anyone else has even sat down.

The spinach wilts into pockets of green, little juicy surprises that turn the mushroom almost meaty, its weirdly satisfying. I kept changing things until those pops of texture and tang lined up, and even I was surprised.

Try it when you want something clever, not fussy. Stuffed Portabella Mushrooms

Ingredients

• Portobellos: meaty, low calorie, fibre rich, they soak up deep umami flavors
• Spinach or kale: packed with vitamins A C K, iron and fibre, bright fresh bite
• Bell pepper: sweet, crunchy, lots of vitamin C and natural sweetness
• Cherry tomatoes: juicy, tangy, add acidity and lycopene, cut through richness
• Garlic and onion: savory aromatics, boost flavor and heart healthy compounds, not sweet
• Olive oil and balsamic: healthy fats, glossy texture, balsamic brings sweet tang
• Cheese or vegan swap: melty protein and calcium, or nutty cheesy flavor from yeast
• Panko crumbs: give crisp topping and a little carbs to hold things together
• Parsley and red pepper flakes: fresh herb lift, tiny heat kick if you like spicy

Ingredient Quantities

• 4 large portobello mushroom caps, about 4 to 6 oz each
• 2 tablespoons extra virgin olive oil divided
• 1 small yellow onion diced
• 2 cloves garlic minced
• 1/2 cup red or yellow bell pepper diced
• 2 cups packed baby spinach or kale roughly chopped
• 1/2 cup cherry tomatoes halved
• 4 oz cremini or button mushrooms finely chopped (optional)
• 1/4 cup panko breadcrumbs (use gluten free panko for GF)
• 1/2 cup shredded mozzarella or vegan shredded cheese
• 1/4 cup grated Parmesan cheese or nutritional yeast for vegan option
• 1 tablespoon balsamic vinegar or lemon juice
• 1 teaspoon dried Italian seasoning or oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley chopped
• Pinch red pepper flakes optional

How to Make this

1. Preheat oven to 400 F. Clean 4 large portobello caps by wiping with a damp towel, gently remove stems and scrape out the gills with a spoon so they can hold the filling, then brush both sides with 1 tablespoon extra virgin olive oil and season with a little salt and pepper.

2. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add 1 small diced yellow onion and cook until soft and translucent, about 4 minutes, stirring now and then.

3. Add 2 cloves minced garlic and 1/2 cup diced red or yellow bell pepper, cook 2 to 3 minutes more until fragrant. If using the 4 oz chopped cremini or button mushrooms add them now and cook until they release liquid and it evaporates.

4. Stir in 2 cups packed chopped baby spinach or kale and 1/2 cup halved cherry tomatoes; cook until the greens wilt and tomatoes soften, about 2 minutes.

5. Remove pan from heat and mix in 1 tablespoon balsamic vinegar or lemon juice, 1 teaspoon dried Italian seasoning or oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, a pinch of red pepper flakes if using, 2 tablespoons chopped fresh parsley, 1/4 cup panko breadcrumbs (use gluten free panko if needed), 1/2 cup shredded mozzarella or vegan shredded cheese, and 1/4 cup grated Parmesan or nutritional yeast for the vegan option. Toss until combined and taste for seasoning.

6. Pile the vegetable mixture into the prepared mushroom caps, pressing down slightly so they are well filled. Sprinkle a little extra mozzarella and Parmesan or vegan cheese on top if you like a melty finish.

7. Place stuffed mushrooms on a parchment lined baking sheet and bake in the preheated oven for 15 to 20 minutes, until the portobellos are tender and the filling is hot.

8. For a golden top, switch oven to broil and broil 1 to 2 minutes while watching closely so the cheese does not burn.

9. Let the mushrooms rest 3 to 5 minutes, then sprinkle with extra chopped parsley and serve warm.

Equipment Needed

1. Oven (preheat to 400 F) – you’ll need it for baking and broiling
2. Rimmed baking sheet – holds the mushrooms and catches drips
3. Parchment paper – for easy clean up and to keep mushrooms from sticking
4. Large skillet – for sautéing the veggies and wilting the greens
5. Chef’s knife – for dicing onion, peppers and chopping mushrooms and herbs
6. Cutting board – sturdy surface for all the chopping
7. Medium mixing bowl – to toss the cooked veggies with cheese, breadcrumbs and seasonings
8. Measuring cups and spoons – for accurate oil, vinegar, cheeses and spices
9. Silicone or pastry brush – to oil the mushroom caps evenly
10. Wooden spoon or heatproof spatula and a small spoon – one to stir the filling, the small spoon to scrape out the gills and to stuff the caps

FAQ

Vegetable Stuffed Portabella Mushrooms Recipe Substitutions and Variations

• Portobello caps: use thick eggplant slices or large bell pepper halves as the “boats” if you can’t find portobellos. They change the texture and need a bit more roasting time, but they hold the filling fine.
• Mozzarella (shredded): swap with crumbled feta or goat cheese for a tangy, saltier bite, or use vegan shredded cheese if you want a dairy free option; note feta won’t melt the same as mozz.
• Panko breadcrumbs: regular breadcrumbs, crushed gluten-free crackers, or almond meal all work—almond meal gives a nuttier, lower-carb crust and GF crackers keep it crunchy.
• Parmesan cheese: grated Pecorino Romano is a good salty substitute, or use nutritional yeast for a vegan “cheesy” flavor; adjust salt because Pecorino is sharper.

Pro Tips

1) Get the filling as dry as possible before stuffing. Cook it until most of the moisture is gone and press spinach/kale in a towel or squeeze with your hands, otherwise the mushrooms get soggy.

2) Chop and use the mushroom stems, they add big umami flavor and stop waste, just sauté them first so they don’t water down the filling.

3) For a crunchy, golden top mix the panko with a little melted butter or olive oil and a spoon of grated cheese before sprinkling, then broil for 1 minute while watching it closely so it doesn’t burn.

4) Brighten the whole thing with acid and heat: add the acid (balsamic or lemon) at the end and a pinch of red pepper flakes or smoked paprika to lift the flavors, taste as you go.

5) Make ahead hacks: you can stuff them and keep in the fridge for a day, bake straight from cold but add 5 extra minutes; or assemble and freeze for quick dinners, thaw overnight before baking.