Stuffed Portobello Mushroom Recipe

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My Stuffed Portobello Mushroom Recipe has a bubbly cheese topping and is flavored with butter, olive oil, garlic, and herbs! It’s easy to make in under 30 minutes using simple ingredients. This is one of the best portobello mushroom recipes, and I know you’re going to love it!

Jump to:

• Portobello Mushroom Recipe
• Why roast portobello mushrooms?
• Portobello Mushrooms Ingredients
• Cleaning Portobello Mushrooms
• Roasting Portobello Mushrooms
• Portobello Mushroom Recipes Variations
• Baked Portobello Mushrooms FAQ
• Storing and Reheating Leftovers
• More Portobello Mushroom Recipes
• Pin it for later!
• Recipe
• Reviews

Portobello Mushroom Recipe

I love portobello mushroom recipes, don’t you? There’s so much you can do with them! Over the years, I’ve experimented with every mushroom recipe I could dream up, from sauteeing mushrooms and onions to garlic butter button mushrooms, mushroom soup, and my always-popular mushroom swiss burger.

One of my personal favorites, though, is this simple recipe for cheese-stuffed portobello mushroom caps. I make them with a garlic and herb butter, olive oil, mozzarella, and Parmesan, and they taste incredible. This is one of the most flavorful portobello mushroom recipes you will ever try, and best of all, it is easy to make.

Roasting portobello mushrooms gives them a delicious texture, and the garlicky, cheesy stuffing is irresistible. You can serve them alongside any of your favorite dinners, or enjoy them on their own. They’re that good! Plus, they’re low carb and gluten-free. I’ve been known to make a batch at the beginning of the week just to enjoy them as a snack!

Why roast portobello mushrooms?

• This recipe uses less than 10 common ingredients, so it’s very easy to make without having to do too much extra shopping.
• Roasting portobello mushrooms is so easy, you can have them ready in under 30 minutes following simple steps. Serve them as a snack, for dinner as a side dish, or enjoy as a lunch!
• It’s meaty, without any meat! If you need to cut back on meat, portobello mushrooms are a great way to enjoy a steaky, meaty texture without actual meat. I use portobello mushrooms as a substitute for burger patties all the time, and they’re great with my steak rub, too!
• Want an alternative? You can make portobello mushrooms on the grill.

Portobello Mushrooms Ingredients

• Portobello Mushrooms: Large, meaty white mushrooms make an excellent substitute for meat in vegetarian dishes. In this recipe, they’re hollowed out, stuffed, and then baked. You can find portobello mushrooms in the produce section of your local grocery store.
• Garlic: Minced fresh garlic creates a buttery garlic sauce for these mushrooms. Use a garlic press to make this easy.
• Olive Oil: While you can use other oils, olive oil adds a rich flavor to the dish, so I recommend it above all others.
• Salt and Pepper: I recommend using kosher salt or Maldon sea salt flakes as well as freshly cracked black pepper.
• Dried Thyme: You can also use fresh thyme, but you’ll need one sprig. Dried thyme works perfectly for this recipe, making it delicious either way!
• Butter: I recommend using unsalted butter, but you can use salted butter, just be sure to lower the amount of added salt.
• Parmesan: Freshly grated Parmesan cheese is the best for this portobello mushroom recipe. I don’t recommend the kind you get in a shaker bottle.
• Mozzarella: I use shredded mozzarella in this recipe. If you can shred your own mozzarella cheese I recommend it. Pre-shredded cheese comes with a powder that makes it a little less creamy when it melts.

Cleaning Portobello Mushrooms

Mushrooms absorb water, so they should be wiped clean with a damp paper towel rather than rinsed.

Many oven-baked portobello mushroom recipes remove the gills, but in this case, I leave the gills intact for extra flavor and juiciness. You can cut them out if you prefer no gills.

1. 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.
2. Dampen a paper towel. You can also use a mushroom cleaning brush (this one is cute).
3. Gently scrub the cap. You may also want to wipe the gills, but I recommend you don’t remove them.

Roasting Portobello Mushrooms

1. Preheat the oven to 400°F. Wipe Portobello mushroom caps with a damp paper towel and remove the stems. Finely mince one clove of garlic.
2. Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
3. In a small bowl, mix olive oil, garlic, dried thyme, and a little salt and pepper to taste.
4. Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter. Bake the mushrooms for 15 minutes until tender.
5. 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.
6. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy! Enjoy this delicious vegetarian main dish!

Air Fryer Instructions

Want to roast portobello mushrooms quickly? You can make them in your air fryer, too!

1. Preheat the air fryer to 400°F.
2. Wipe the Portobello mushrooms clean and remove the stems.
3. Finely mince one garlic clove.
4. Lightly oil the air fryer rack and place the mushrooms on top in a single layer, open side facing up.
5. 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.
6. Reduce the heat to 350°F and bake the mushrooms for approximately 8 minutes until tender.
7.  Top the mushrooms with the cheese and return to the oven for around 2-3 minutes.
8. Once the cheese is golden and bubbly, remove the mushrooms from the oven and let cool. Serve, and enjoy!

Portobello Mushroom Recipes Variations

• Replace the garlic and butter with my homemade Herby Garlic Butter.
• Try your favorite cheeses! Fontina and Gruyere are excellent choices.
• Mix in caramelized onions or sauteed spinach for even more flavor.

Baked Portobello Mushrooms FAQ

Storing and Reheating Leftovers

1. Refrigeration: Store them in an airtight container in the fridge for up to 5 days. Line the container with paper towels to absorb any excess moisture.
2. Freezing: Flash-freeze them individually on a baking sheet lined with parchment paper until solid. Then, transfer them to a freezer-safe container or plastic bag and remove as much air as possible before sealing. Frozen stuffed mushrooms can be stored for up to 3 months.
3. Labeling: Label the container with the date of preparation. This helps you keep track of how long they’ve been stored.
4. Reheating: When you’re ready to enjoy the stuffed Portobello mushrooms, you can reheat them in the oven or microwave. If frozen, thaw them in the refrigerator overnight before reheating. Place them on a baking sheet if using the oven, and heat them at 300°F or 150°C) until heated through. Heat them in the microwave at 30-second intervals, and check regularly to prevent overheating.

More Portobello Mushroom Recipes

You can use portobello mushrooms in any of my easy mushroom recipes:

• Mushrooms and Onions
• Air Fryer Mushrooms
• Mushroom Soup
• Chicken Mushroom Recipe
• Pork Chops with Mushroom Gravy

My stuffed portobello mushrooms recipe makes a great side dish for the holidays, but you can also serve it with steak, chicken, pork, and more. Enjoy it as an appetizer for game day or a dinner party, and try pairing it with my other Side Dishes for Ham and Side Dishes for Prime Rib!

Recipe