Tools You’ll Need
- Baking sheet
- Mixing bowl
- Spoon for stuffing
- Knife and cutting board
How to Make Stuffed Portobello Mushrooms
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
Step 2: Prepare the Mushrooms
Brush both sides of the mushrooms with olive oil and place them gill-side up on the baking sheet. Season with a pinch of salt and pepper.
Step 3: Make the Filling
In a pan over medium heat, sauté the minced garlic in 1 tablespoon of olive oil for about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and mix in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, and a pinch of salt and pepper.
Step 4: Stuff the Mushrooms
Spoon the filling evenly into each mushroom cap. Sprinkle shredded mozzarella cheese on top.
Step 5: Bake to Perfection
Bake for 15–18 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Step 6: Serve and Enjoy!
Garnish with fresh basil or parsley and serve warm.
What to Serve with Stuffed Portobello Mushrooms
- Side Salad – A crisp, fresh salad balances the rich flavors.
- Garlic Bread – Perfect for soaking up any juices.
- Grilled Chicken or Fish – A great protein pairing for a complete meal.
Tips for the Best Stuffed Mushrooms
- Don’t Overload with Filling – Too much can make the mushrooms soggy.
- Use Fresh Ingredients – Fresh garlic, herbs, and cheese make a big difference.
- Roast Mushrooms First (Optional) – For extra depth of flavor, pre-bake them for 5 minutes before stuffing.
Storing and Reheating
- Refrigerate – Store in an airtight container for up to 3 days.
- Freeze – Wrap individually and freeze for up to 2 months.
- Reheat – Warm in the oven at 350°F until heated through.
Tools You’ll Need
- Baking sheet
- Mixing bowl
- Spoon for stuffing
- Knife and cutting board
How to Make Stuffed Portobello Mushrooms
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
Step 2: Prepare the Mushrooms
Brush both sides of the mushrooms with olive oil and place them gill-side up on the baking sheet. Season with a pinch of salt and pepper.
Step 3: Make the Filling
In a pan over medium heat, sauté the minced garlic in 1 tablespoon of olive oil for about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and mix in cherry tomatoes, breadcrumbs, Parmesan cheese, Italian seasoning, and a pinch of salt and pepper.
Step 4: Stuff the Mushrooms
Spoon the filling evenly into each mushroom cap. Sprinkle shredded mozzarella cheese on top.
Step 5: Bake to Perfection
Bake for 15–18 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Step 6: Serve and Enjoy!
Garnish with fresh basil or parsley and serve warm.
What to Serve with Stuffed Portobello Mushrooms
- Side Salad – A crisp, fresh salad balances the rich flavors.
- Garlic Bread – Perfect for soaking up any juices.
- Grilled Chicken or Fish – A great protein pairing for a complete meal.
Tips for the Best Stuffed Mushrooms
- Don’t Overload with Filling – Too much can make the mushrooms soggy.
- Use Fresh Ingredients – Fresh garlic, herbs, and cheese make a big difference.
- Roast Mushrooms First (Optional) – For extra depth of flavor, pre-bake them for 5 minutes before stuffing.
Storing and Reheating
- Refrigerate – Store in an airtight container for up to 3 days.
- Freeze – Wrap individually and freeze for up to 2 months.
- Reheat – Warm in the oven at 350°F until heated through.
