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My Stuffed Portobello Mushroom 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
- Stuffed Portobello Mushrooms Ingredients
- How to Cook Portobello Mushrooms
- How to Make Air Fryer Portobello Mushrooms
- Mushroom Recipe Variations
- How to Clean Portobello Mushrooms
- Portobello Mushroom Recipes FAQs
- What to Serve with Mushrooms
- Best Portobello Mushroom Recipes
- 📋 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 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!
Stuffed Portobello Mushrooms Ingredients
- Portobello mushrooms
- garlic minced
- olive oil
- salt and pepper to taste
- dried thyme
- butter
- Parmesan grated
- mozzarella shredded
How to Cook Portobello Mushrooms
- Preheat the oven to 400°F.
- Wipe Portobello mushrooms clean and remove the stems.
- Finely mince 1 clove of 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 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 Portobello Mushrooms
- Preheat the 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!
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.
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.
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)
- Smothered Pork Chops
- Slow Cooker Short Ribs
- Smoked Brisket
Best Portobello Mushroom Recipes
- Mushrooms and Onions
- Air Fryer Mushrooms
- Mushroom Soup
- Chicken Mushroom Recipe
- Pork Chops with Mushroom Gravy
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!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
📋 Recipe
Amazing Portobello Mushroom Recipe
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
See our Cooking Conversions Chart for help converting measurements!
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!
Video
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!
Jan Bailey says
These mushrooms were divine! I made four, doubled the garlic and used fresh thyme. Had no dried. We loved it!
Em Beitel says
That is so awesome, Jan! Thank you so much – we’re so glad you enjoyed it!
ThamSW says
These mushrooms are amazing. My teenagers love them as sides the other day and now baking for themselves as supper!
Em Beitel says
We are so glad to hear that! Thank you so much for sharing, and we’re so happy your family enjoys them!
Nancy says
Why does your commentary and the recipe say to leave the gills intact, yet your video tells us to remove the gills?
Very confusing.
Em Beitel says
Hi Nancy! We recently updated this recipe to include a new video and opted to remove the gills in our most recent recording. However, you really can enjoy these mushrooms with or without the gills – it’s entirely up to personal preference! Many people choose to remove the gills because they tend to change the color of foods they touch, so they might not look as appealing on the plate (but will taste just as amazing). Removing the gills also makes them easier to clean.
Vicki says
The video probably addresses this, but I didn’t see it till after. It says to mince the garlic, but doesn’t really tell me where to use it…I realize that’s trivial to most, but I’m a fairly new cook and follow recipie’s as written. They are in the oven, can’t wait to taste them!
Em Beitel says
Hi Vicki! So sorry for the confusion! The garlic goes in with the butter in step 2 to make a garlic butter to brush over the mushrooms. Hope you enjoy – thank you for trying our recipe!
Migdalia Camacho says
Im here in Texas visiting my daughter and grandchildren. I found a long lost friend here that I was looking for 11 years. So I invited her and her siblings to a home made puertorican meal. My daughter had 2 packs of giant mushrooms, to make a long story short…. my friends where all fighting for the last mushroom on the serving plate, I loved your recipe and so did my long lost and found friends. Ty ty ty for helping me make this a awsome reunion, 👍😁❤️
Em Beitel says
Migdalia, this is a beautiful story and I am so glad you were able to get back in touch with your friend after so long – and especially happy you chose to make our recipe for such an important event! Thank you so much for sharing this with us.
Sue says
Delicious! My shrooms were extremely juicy; not a problem but it did hamper the presentation. I used Gruyere instead of Mozz without a hitch.
To streamline the process, I suggest melting the 1/2 T butter in a small dish, mixing in the olive oil, garlic, & thyme, then using a pastry brush to evenly spread the mixture over the caps. Shake salt/pepper over the tops.
Isabel Laessig says
Very glad you enjoyed it, Sue! Thank you for your comment!
Kathy Williams says
Its was easy recipe. Very delicious.. I made Jasmine rice and fresh green beans .Delightful..
Will make this again.Thanks👍
Isabel Laessig says
This is wonderful to hear, Kathy. This is one of my personal favorite recipes. Thank you for your comment!
Jo Wryals says
I cooked two extremely large portobello mushrooms this evening. Loved your recipe. I melted the butter, garlic, salt, pepper and thyme with a little fresh basil. I used a basting brush to cover the tops of the mushrooms. I used mozzarella cheese, sharp cheddar and a a tablespoon of shredded Gouda. Everything came out fantastic. I cannot wait to make this recipe for guests.
Isabel Laessig says
That sounds perfect, Jo! I’m so glad you enjoyed the recipe, and thank you so much for leaving a comment!