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Our Baked Portobello Mushrooms with Cheese are 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!
Even people who say they don’t normally like mushrooms will find something to love about this baked portobello mushroom recipe!
Oven baking portobello mushrooms gives them a delicious texture, and the garlicky, cheesy stuffing is flat-out irresistible.
Give our portobello mushroom recipe a try as an appetizer or main dish over rice or orzo pasta. I’m sure you’ll love these cheese stuffed mushrooms as much as I do!
Portobello or portobella?
Portobello and Portobella can be used interchangeably in this delectable portobello mushroom recipe. Neither spelling is incorrect!
What is the difference between Portobello and regular mushrooms?
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 are fully grown button mushrooms and are large, making them perfect for stuffing.
Cremini are somewhere in-between. You will even find cremini sold as baby bellas!
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.
Don’t rinse them – they absorb water quickly and can become mushy!
- Replace the garlic and butter with our herby Garlic Butter Spread.
- 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.
What to serve with Oven Baked Portobello Mushrooms
- Portuguese Rice (my absolute favorite way to enjoy this recipe)
- Instant Pot White Rice (so easy)
- Orzo Risotto (I love this recipe with mushrooms too)
📖 Similar Dishes
One of my favorite ways to prepare mushrooms is to stuff them. Stuffed mushrooms are so versatile, you can serve them as an appetizer, side dish, or even as an entree. They’re one of my go-to recipes for a party!
Check out our Baked Portobello Mushrooms Web Story!
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Baked Portobello Mushrooms
- 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
- 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!
- 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.
Photography by Caroline Williams.