Cheesy Stuffed Mushrooms with Sun-Dried Tomatoes!
This is the recipe that made me fall in love with portobello mushrooms! They’re stuffed with a sweet and savory filling made with sautéed onions, sweet and chewy sun-dried tomatoes, a little crushed red pepper flakes, and panko breadcrumbs. Trust me, they’re hearty!
The piece de resistance is a generous coating of melty fontina cheese that not only secures the filling in place, but hello — melted cheese!
Why this recipe works
- Roasting the mushroom caps before stuffing them ensures they’re tender.
- The filling is loaded with onions, sweet sun dried tomatoes, garlic, Parmesan cheese, and also lots of fresh herbs. It’s got a bright, herbaceous flavor!
- The fontina cheese! Oh my god, the fontina cheese takes these mushrooms over the top. It is quintessentially the most perfect melting cheese, and the contrast between the hearty mushrooms, the crunchy filling (shout out to Panko breadcrumbs!), and ooey gooey cheese is just divine.
This is one vegetarian main dish that will even keep the meat lovers coming back for seconds! Pro tip: you can stuff white button mushrooms or creminis and turn this into a bite-size appetizer!
For more quick and easy appetizer recipes, try my flaky baked brie in puff pastry, cream cheese stuffed mushrooms, or baked goat cheese dip next!
Ingredients For Stuffed Portobello Mushrooms
- Large portobello mushrooms, stem removed. You can substitute with other mushrooms, but if you’re planning to enjoy this as an entrée, I’d go for the portobello caps.
- Extra virgin olive oil, kosher salt, and black pepper, for cooking the mushrooms and seasoning the filling.
- The filling is made with: sweet onion, sun-dried tomatoes, garlic, crushed red pepper flakes, panko breadcrumbs (use gluten-free, if needed!), grated Parmesan cheese, fresh tarragon, and basil.
I strongly prefer fresh herbs to dried herbs, however if you’re in a pinch, you can substitute with a few tablespoons of your favorite homemade or store-bought pesto. The stuffed portobellos will get topped generously with thin slices of fontina cheese before returning to the oven for their final bake.
Step-by-Step Instructions
Full ingredient quantities and directions can be found in the recipe card below.
- Roast the mushroom caps. Begin by roasting the portobello mushroom caps on a large rimmed baking sheet. You could skip this step, but I love the texture it gives the mushrooms. Pro tip: transfer the mushroom caps to a clean parchment-lined baking sheet because they release a TON of water when cooking.
- Create the stuffed mushroom filling. Sauté an onion, then stir in chopped sun-dried tomatoes, garlic, and crushed red pepper flakes. Mix with panko breadcrumbs (homemade breadcrumbs are great here too!), grated Parmesan cheese, and fresh herbs.
- Stuff the mushrooms. Generously spoon the filling into each roasted mushroom cap, then top with slices of fontina cheese. Taleggio, gorgonzola, or camembert would be outrageously delicious too!
- Cook the stuffed portobello mushrooms. Bake until the cheese is melted, then sprinkle with fresh herbs, more cheese, or some cracked black pepper.
Cannot understate how truly delicious these mushrooms are!
Make-Ahead and Store
You can absolutely make the filling a day in advance, but I think it’s best fresh. This is mostly because I like the panko breadcrumbs to maintain their texture. Just note that the texture of the filling may be less crisp.
Store any leftovers in an airtight container in a fridge, then use within 4-5 days.
Turn Them Into Bite-Size Appetizers!
The same amount of filling will work with 2-3 dozen smaller mushrooms, depending on size. Follow the instructions exactly as listed below or skip the first roasting and cook the mushrooms once filled for a total time of 20-25 minutes.
Can You Freeze Stuffed Mushrooms?
Absolutely! Stuffed mushrooms freeze beautifully, and these are no exception. You have two options: either freeze the stuffed portobello mushrooms before topping with cheese and cooking or cook them completely and then freeze.
In both cases, you’ll want to make sure the mushrooms have cooled down completely before freezing. Allow to freeze for at least 3 hours, then transfer to a ziplock bag or freezer-safe storage container. They will last up to 6 months.
When ready to cook, place on a parchment lined baking sheet and cook according to instructions below, adding about 5-10 minutes longer.
Note: cheese should still be added about 10 minutes prior to the end of cooking time, regardless of cooking from frozen or freshly made.
Serving Suggestions
The good news is that these stuffed mushrooms make a fantastic meatless entrée, or you can serve them up alongside roast chicken, a Thanksgiving turkey, a whole beef tenderloin — whatever you like. Even just a baked potato or a big green salad would complete this meal.
Variations On The Filling
Okay, the possibilities here are endless. I love keeping these vegetarian as they are a great option for non-meat eater, but crab, sausage (chicken, pork, doesn’t matter!), spinach, and bacon would all make excellent additions.
I have this idea for french onion stuffed portobello mushrooms that is happening as soon as I get my act together. How delicious, right?!
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Stuffed Portobello Mushrooms with Cheesy Breadcrumb Filling
Video
Ingredients
- 6-7 large portobello mushrooms, stalks removed
- 2 Tbsp extra virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1 medium sweet onion, diced (about 1½-2 cups)
- ½ cup sun dried tomatoes, chopped + 2 Tbsp sun-dried tomato oil
- 2 large garlic cloves, finely chopped
- ¼ tsp crushed red pepper flakes, or ½ tsp for more heat!
- ½ cup panko breadcrumbs, or homemade or store-bought breadcrumbs
- ½ cup Parmesan, freshly grated
- ¼ cup loosely packed basil, thinly sliced
- 2 Tbsp fresh tarragon, finely chopped
- 4 oz fontina cheese, thinly sliced
- chives, for garnish
Instructions
- Bake the portobello mushroom caps. Preheat oven to 350F. Line a baking sheet with parchment, then place cleaned portobellos cap side down on the baking sheet. Drizzle with about 2-3 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper. Bake for 15 minutes, then set aside. I recommend transferring the mushroom caps to a clean baking sheet with fresh parchment, as they release a ton of water during the initial cook time.
- Sauté onions. Heat 2 Tbsp olive oil in a skillet over medium-high heat. Sauté onion for about 6-8 minutes, or until lightly browned and soft, stirring occasionally. Add ½ cup chopped sun dried tomatoes, garlic, and ¼ tsp crushed red pepper flakes then cook 1 minute more.
- Toast the breadcrumbs. Add breadcrumbs to the pan along with 2 Tbsp sun-dried tomato oil (or just another drizzle of olive oil) and cook until toasted and the liquid has absorbed, about 1-2 minutes. Transfer filling to a large bowl.
- Stuff the mushrooms, then bake and enjoy! Add ½ cup grated Parmesan cheese, ¼ cup fresh basil, and 2 Tbsp fresh tarragon, then stir to combine. Carefully spoon the filling on top of baked portobellos, gently press down to help keep it in place, then cover with thin slices of fontina cheese. Bake for 10-15 minutes, or until cheese has melted. Drizzle with olive oil and extra herbs or Parmesan cheese, then serve immediately.
Notes
- To make gluten-free: Use gluten-free bread crumbs or panko.
- To make vegan: Replace butter with additional olive oil and omit fontina cheese.
- To make stuffed or white button or cremini mushrooms: Create filling as instructed above. Skip the first baking of mushrooms and cook the stuffed mushrooms (filled) for a total of 20-25 minutes. This will make enough for 2-3 dozen smaller mushrooms.
- Make-ahead and freezing instructions: Stuffed mushrooms can be prepared ahead of time and frozen. Simply fill mushroom caps with filling, then leave off the cheese and freeze. When ready to bake, mushrooms can cook directly from the freezer on a baking sheet, then topped with cheese about 10 minutes before finished. Cooking time will take about 5-10 minutes longer in total.
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