When it comes to impressive yet easy-to-make appetizers or main courses, look no further than the humble Portobello mushroom. With their meaty texture and earthy flavor, they’re the perfect canvas for a wide range of savory fillings. In this article, we’ll be exploring 20 mouthwatering stuffed Portobello mushroom recipes that are sure to delight your taste buds and impress your guests.
From classic combinations like spinach and feta to more adventurous pairings like buffalo chicken and goat cheese, these recipes offer something for everyone. Whether you’re looking for a quick and easy snack or a show-stopping centerpiece for your next dinner party, we’ve got you covered.
Spinach and Feta Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful and nutritious recipe that combines the earthy taste of portobello mushrooms with the creaminess of spinach and feta cheese. This vegetarian delight is perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 4 large portobello mushrooms
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushroom caps by gently scraping out the gills with a spoon.
3. In a bowl, mix together spinach, feta cheese, garlic, and salt and pepper to taste.
4. Stuff each mushroom cap with the spinach-feta mixture, dividing it evenly among the four mushrooms.
5. Drizzle the tops with olive oil and place on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Crab and Cream Cheese Stuffed Portobello Mushrooms
Elevate your appetizer game with this decadent recipe that combines the rich flavors of crab, cream cheese, and portobello mushrooms.
Ingredients:
– 4 large Portobello mushrooms
– 1/2 cup jumbo lump crab meat
– 8 oz cream cheese, softened
– 1 tablespoon butter
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine crab meat, cream cheese, and butter. Mix until well combined.
3. Wipe mushrooms clean with a damp cloth and remove stems. Fill each mushroom cap with the crab mixture, dividing it evenly among the four mushrooms.
4. Sprinkle paprika over the filling and season with salt and pepper to taste.
5. Place mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Quinoa and Kale Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful and nutritious recipe, featuring earthy portobello mushrooms filled with a savory quinoa and kale mixture.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cooked quinoa, chopped kale, salt, and black pepper. Cook until the kale is wilted, about 2-3 minutes.
5. Stuff each mushroom cap with the quinoa-kale mixture, dividing it evenly among the four mushrooms.
6. If using cheese, sprinkle on top of the filling.
7. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20 minutes
Blue Cheese and Walnut Stuffed Portobello Mushrooms
Elevate your dinner game with this rich and savory recipe, perfect for a special occasion or a cozy night in.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps cleaned
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup chopped walnuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together blue cheese, walnuts, and garlic.
3. Place each mushroom cap on a baking sheet lined with parchment paper.
4. Divide the blue cheese mixture evenly among the mushrooms, spooning it into the caps.
5. Drizzle olive oil over the mushrooms and sprinkle with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is melted and bubbly.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 15-20 minutes
Garlic Butter Shrimp Stuffed Portobello Mushrooms
This recipe combines the rich flavors of garlic butter shrimp with the earthy goodness of portobello mushrooms, creating a decadent and savory dish perfect for any occasion.
Ingredients:
– 4 large portobello mushrooms
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Clean and prepare the mushrooms by removing stems and gills. Place them on a baking sheet lined with parchment paper.
3. In a skillet, melt butter over medium-high heat. Add garlic and sauté until fragrant. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Stuff each mushroom cap with the cooked shrimp mixture, dividing it evenly among the four mushrooms.
5. Drizzle with white wine (if using) and sprinkle with parsley. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Goat Cheese Stuffed Portobello Mushrooms
These flavorful mushrooms are filled with a creamy goat cheese mixture, sweet sun-dried tomatoes, and fragrant thyme. Perfect as an appetizer or side dish, they’re sure to impress your guests.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup goat cheese, crumbled
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 sprig fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by gently wiping them with a damp cloth.
3. In a bowl, mix together goat cheese, sun-dried tomatoes, garlic, olive oil, and thyme.
4. Stuff each mushroom cap with the cheese mixture, dividing it evenly among the four mushrooms.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the cheese is melted and the mushrooms are tender.
Cooking Time: 15-20 minutes
BBQ Pulled Pork Stuffed Portobello Mushrooms
Elevate your gathering with these savory and indulgent BBQ Pulled Pork Stuffed Portobello Mushrooms! A perfect combination of tender pork, rich BBQ sauce, and earthy mushrooms.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1 cup BBQ pulled pork (homemade or store-bought)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a small skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Stuff each mushroom cap with BBQ pulled pork, leaving a small border around the edges.
4. Drizzle the garlic-infused oil over the pork, followed by sprinkling parsley on top.
5. Season with salt and pepper to taste.
6. Place stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Pesto and Mozzarella Stuffed Portobello Mushrooms
Elevate your appetizer game with this flavorful and easy-to-make recipe, perfect for any occasion. Succulent portobello mushrooms filled with a creamy blend of pesto, mozzarella, and breadcrumbs will impress your guests.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup pesto
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Wipe mushrooms clean with a damp cloth and remove stems.
3. In a bowl, mix together pesto, mozzarella, breadcrumbs, and garlic.
4. Stuff each mushroom cap with the pesto mixture, dividing it evenly among the four.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 15-20 minutes
Wild Rice and Mushroom Stuffed Portobello Mushrooms
Elevate your dinner game with these savory and earthy stuffed portobello mushrooms, packed with nutty wild rice and tender sautéed mushrooms.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 cup cooked wild rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, sauté the onion and garlic until softened.
3. Add sliced mushrooms and cook until they release their moisture and start to brown.
4. Stir in cooked wild rice, thyme, salt, and pepper.
5. Stuff each mushroom cap with the rice mixture, dividing it evenly.
6. Top with Parmesan cheese (if using).
7. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Bacon and Cheddar Stuffed Portobello Mushrooms
Elevate your mushroom game with this creamy, savory, and smoky recipe that combines the earthy flavor of Portobellos with crispy bacon and melted cheddar cheese.
Ingredients:
– 4 large Portobello mushrooms, stems removed
– 6 slices of thick-cut bacon, cooked and crumbled
– 1/2 cup grated cheddar cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together crumbled bacon, grated cheddar cheese, and minced garlic.
3. Wipe mushrooms clean with paper towels and place them on a baking sheet lined with parchment paper.
4. Divide the bacon-cheese mixture evenly among the mushroom caps, spooning it onto the center of each cap.
5. Drizzle olive oil over the mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cook Time: 15-20 minutes
Mediterranean Chickpea Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful and nutritious recipe, perfect for a quick and satisfying meal. Filled with the rich flavors of the Mediterranean, these stuffed mushrooms are sure to become a new favorite.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 1 tsp paprika
– Salt and pepper to taste
– 2 lemons, cut into wedges (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chickpeas, garlic, parsley, feta cheese, olive oil, paprika, salt, and pepper.
3. Stuff each mushroom cap with the chickpea mixture, dividing it evenly among the four mushrooms.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
6. Serve warm, garnished with lemon wedges if desired.
Cooking Time: 20-25 minutes
Buffalo Chicken Stuffed Portobello Mushrooms
Elevate your appetizer game with this creamy, spicy, and savory treat! Crispy portobello mushrooms filled with a rich buffalo chicken mixture will be the star of any gathering.
Ingredients:
– 4 large portobello mushrooms
– 1 lb cooked chicken breast, shredded
– 1/2 cup buffalo wing sauce (Frank’s RedHot or similar)
– 1/2 cup cream cheese, softened
– 1 tablespoon butter
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushroom caps and remove stems. In a skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
3. In a separate bowl, mix chicken, buffalo wing sauce, cream cheese, garlic powder, salt, and pepper.
4. Stuff each mushroom cap with the chicken mixture, dividing it evenly among the four caps.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until filling is heated through and mushrooms are tender.
7. Garnish with chopped green onions if desired.
Cooking Time: 15-20 minutes
Lobster and Gruyère Stuffed Portobello Mushrooms
Elevate your dinner game with this decadent recipe that combines the richness of lobster, the creaminess of Gruyère cheese, and the earthiness of portobello mushrooms.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup lobster meat (fresh or frozen)
– 1/2 cup Gruyère cheese, grated
– 2 tablespoons unsalted butter, softened
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together lobster meat, Gruyère cheese, and garlic.
3. Wipe mushroom caps clean with a damp cloth. Fill each cap with the lobster mixture, dividing it evenly among the four mushrooms.
4. Dot the tops of the mushroom caps with butter.
5. Season with salt and pepper to taste.
6. Place stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Caramelized Onion and Brie Stuffed Portobello Mushrooms
Elevate your dinner party with this decadent recipe for Caramelized Onion and Brie Stuffed Portobello Mushrooms. Sweet caramelized onions and creamy brie cheese are perfectly balanced within the earthy portobello mushroom caps.
Ingredients:
- 4 large Portobello mushrooms, stems removed
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces brie cheese, softened
- 1 tablespoon chopped fresh thyme
Instructions:
- Caramelize the onions: Heat olive oil in a large skillet over medium-low. Add sliced onions and cook for 20-25 minutes or until dark golden brown, stirring occasionally.
- Prestuff the mushrooms: Place mushroom caps on a baking sheet lined with parchment paper. Divide caramelized onions among the mushrooms, spooning them into the cap centers.
- Add brie cheese and thyme: Top each mushroom with softened brie cheese and sprinkle with chopped thyme.
- Bake until golden: Bake at 375°F (190°C) for 15-20 minutes or until mushrooms are tender and cheese is melted and golden brown.
Cooking Time: 40-50 minutes
Thai Peanut Tofu Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful and nutritious recipe, perfect for a cozy night in or a special occasion. Creamy tofu, crunchy peanuts, and savory mushrooms come together in a harmonious union that will leave you craving more.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps sliced 1/2 inch thick
– 1 block firm tofu, drained and crumbled
– 2 tablespoons creamy natural peanut butter
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1/4 cup chopped peanuts
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine tofu, peanut butter, garlic, soy sauce, and honey. Mix until smooth.
3. Stuff each mushroom cap with the tofu mixture, dividing it evenly among the four mushrooms.
4. Sprinkle chopped peanuts over the filling and season with salt and pepper.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Caprese Stuffed Portobello Mushrooms
Elevate your appetizer game with this flavorful twist on the classic Caprese salad, nestled within tender Portobello mushrooms. Fresh mozzarella, ripe tomatoes, and fragrant basil come together in a delightful union.
Ingredients:
– 4 large Portobello mushrooms, stems removed
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together cherry tomatoes and basil.
3. Stuff each mushroom cap with the tomato-basil mixture, leaving a small border around the edges.
4. Top each mushroom with a slice of mozzarella cheese.
5. Drizzle olive oil over the mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and cheese is melted.
Cooking Time: 15-20 minutes
Jalapeño Popper Stuffed Portobello Mushrooms
This recipe combines the spicy kick of jalapeños with the earthy flavor of portobello mushrooms, creating a unique and delicious appetizer perfect for any occasion.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup cream cheese, softened
– 1/4 cup shredded cheddar cheese
– 1/2 cup chopped jalapeños
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushroom caps and remove stems.
3. In a bowl, mix together cream cheese, cheddar cheese, and chopped jalapeños.
4. Stuff each mushroom cap with the cheese mixture, dividing it evenly among the four mushrooms.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Ratatouille Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful twist on traditional stuffed mushrooms. This recipe combines the earthy taste of portobellos with the rich flavors of ratatouille, perfect for a cozy night in.
Ingredients:
– 4 large portobello mushrooms
– 1 cup ratatouille (homemade or store-bought)
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup shredded mozzarella cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean and stem the mushrooms.
3. In a bowl, mix ratatouille with olive oil, salt, and pepper.
4. Stuff each mushroom cap with the ratatouille mixture, dividing it evenly among the four caps.
5. Sprinkle mozzarella cheese on top of each mushroom.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Greek Lamb and Tzatziki Stuffed Portobello Mushrooms
Experience the bold flavors of Greece in a unique twist on classic stuffed mushrooms. This recipe combines savory lamb, creamy tzatziki sauce, and earthy portobello mushrooms for a memorable meal.
Ingredients:
– 4 large portobello mushrooms
– 1/2 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup crumbled feta cheese
– 1/4 cup tzatziki sauce (store-bought or homemade)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Clean and stem the mushrooms. In a bowl, mix together lamb, onion, garlic, feta cheese, and salt and pepper to taste.
3. Stuff each mushroom cap with the lamb mixture, dividing it evenly among the four caps.
4. Drizzle the tops with olive oil and bake for 20-25 minutes, or until the mushrooms are tender and the filling is cooked through.
5. Serve warm, topped with tzatziki sauce and chopped parsley if desired.
Cooking Time: 20-25 minutes
Mexican Street Corn Stuffed Portobello Mushrooms
This recipe combines the flavors of Mexico with the earthiness of portobello mushrooms, creating a delicious and unique vegetarian dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/2 cup Mexican street corn (canned or fresh)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: crumbled queso fresco or shredded Monterey Jack cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the garlic, cumin, salt, and pepper to the skillet and cook for 1 minute.
4. Stuff each mushroom cap with the Mexican street corn mixture, spreading it evenly.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes or until tender.
Cooking Time: 20 minutes
Summary
Get ready to delight your taste buds with these 20 savory stuffed Portobello mushroom recipes! From classic combinations like spinach and feta to more adventurous pairings like Thai peanut tofu, there’s something for every occasion. Whether you’re looking for a quick weeknight dinner or an impressive dish for a special gathering, these mouthwatering mushrooms are sure to impress. With fillings ranging from seafood to cheese to meat, there’s no excuse not to try one (or two, or three…). So go ahead, get creative, and stuff those Portobellos with your favorite ingredients!