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My Baked Portobello Mushrooms recipe is easy to make and stuffed with flavor from garlic, herbs, and a bubbly cheese topping. Easy prep with just 20 minutes of bake time and simple ingredients!
Jump to:
- Best Portobello Mushroom Recipes
- How to Clean Portobello Mushrooms
- Stuffed Portobello Mushrooms Ingredients
- How to Make Stuffed Portobello Mushrooms
- How to Make Air Fryer Stuffed Mushrooms
- Portobello Mushroom Recipe Variations
- Portobello Mushroom Recipes FAQs
- What to Serve with Mushrooms
- Best Mushroom Recipes
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
Best Portobello Mushroom Recipes
My family loves this recipe so much that it is requested over and over for Holidays. It is the perfect side dish for slow roasted prime rib. I love making it ahead of time and popping it in the over before our guests arrive.
This is one of my favorite Keto appetizers. I have been known to make a batch at the beginning of the week and nosh on them all week long. They are the perfect keto snack!
Roasting portobello mushrooms gives them a delicious texture, and the garlicky, cheesy stuffing is flat-out irresistible. You are going to love these cheesy keto mushrooms, I promise!
How to Clean Portobello Mushrooms
Mushrooms should always be wiped clean rather than rinsed. Many oven-baked portobello mushroom recipes remove the gills, but in this case, we leave the gills intact for extra flavor and juiciness.
- Start by removing the stem. Just trim it with a knife or twist it off. Tip: you can keep the stem to chop up for the stuffing instead of tossing it.
- Dampen a paper towel. You can also use a mushroom cleaning brush (this one is cute!).
- Gently scrub the cap with the paper towel to clean the outside. You may also want to scrub the gills, but don’t remove them.
Stuffed Portobello Mushrooms Ingredients
- Portobello mushrooms
- garlic minced
- olive oil
- salt and pepper to taste
- dried thyme
- butter
- Parmesan grated
- mozzarella shredded
How to Make Stuffed Portobello Mushrooms
- Preheat oven to 400°F.
- Wipe Portobello mushrooms clean and remove the stems.
- Finely mince 1 clove garlic.
- Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
- In a small bowl, mix together olive oil, garlic, dried thyme, and a little salt and pepper to taste.Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter.
- Bake the mushrooms for 15 minutes until tender.
- While they are cooking, mix together the Parmesan cheese and 3 shredded Mozzarella.
- After the 15 min, top the mushrooms with the cheese and return to the oven for 5 minutes.
- Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!
How to Make Air Fryer Stuffed Mushrooms
- Preheat air fryer to 400°F.
- Wipe the Portobello mushrooms clean and remove the stems.
- Finely mince 1 garlic clove.
- Lightly oil the air fryer rack and place the mushrooms on top in a single layer, open side facing up.
- In a small bowl, mix together olive oil, garlic, dried thyme and salt and pepper. Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter.
- Reduce the heat to 350°F and bake the mushrooms for approximately 8 minutes until tender.
- Top the mushrooms with the cheese and return to the oven for around 2-3 minutes.
- Once the cheese is golden and bubbly, remove the mushrooms from the oven and let cool. Serve, and enjoy!
Portobello Mushroom Recipe Variations
- Replace the garlic and butter with our herby Garlic Butter.
- Try your favorite cheeses. Fontina and gruyere are excellent choices.
- Add an extra protein if you like. Shrimp stuffed portobello mushrooms in the oven are delicious!
- Mix in caramelized onions or sauteed spinach for even more flavor.
Portobello Mushroom Recipes FAQs
Portobello and Portobella can be used interchangeably in this delectable portobello mushroom recipe. Neither spelling is incorrect!
Button, cremini, and portobello are actually all the same – they’re just at different stages of growth!
They are all a part of the “agaricus bisporus” family. Portobello is fully grown button mushrooms and are large, making them perfect for stuffing. Cremini is somewhere in-between. You will even find cremini sold as baby bellas!
They sure can. You will get a crispier version than when baked but they are also amazing in the air fryer. I love air-fried portobello mushrooms.
What to Serve with Mushrooms
- Prime Rib Roast – A match made in heaven during a special dinner
- Perfect Rice (my absolute favorite way to enjoy this recipe)
- Instant Pot Rice (so easy)
- Slow Cooker Short Ribs
- Smoked Brisket
Best Mushroom Recipes
This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Side Dishes for Prime Rib, or Christmas Side Dishes!
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📋 Recipe
Amazing Baked Portobello Mushrooms
Equipment
- Oven
Ingredients
- ¾ lb. Portobello mushrooms
- 1 clove garlic minced
- 2 Tbsp. olive oil
- salt and pepper to taste
- ½ tsp. dried thyme
- ½ Tbsp. butter
- 1 Tbsp. Parmesan grated
- 3 Tbsp. mozzarella shredded
Instructions
- Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic.Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
- In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste.
- Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter from ½ a Tbsp. Bake the mushrooms for around 15 minutes until tender. While they are cooking, mix together the 1 Tbsp. grated Parmesan and 3 Tbsp. shredded Mozzarella.
- After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!
Notes
- These baked portobello mushrooms are great as an appetizer, but also work well as a side dish or entree.
- Serving size is about 1 mushroom per person as a side dish or 2-3 as an entree.
Jill says
Loved it for the dinner with mashed potatoes
Em Beitel says
Thank you so much, Jill! We’re so glad you enjoyed it!
Katie says
About to try this and it’s looks delish… just a question when you said you make ahead and pop in oven later for guests. Do you mean you bake the mushroom, stuff it and then wait to finish it off in oven?
Will be sure to update after I’ve tried!
Em Beitel says
Hi Katie! If you’re making them the same day, you could do it that way, or simply prepare both the mushrooms and the stuffing separately and bake as instructed according to the recipe. Either way should work just fine. We would love to hear what you think!