There’s so much to love about these stuffed portobello mushrooms, but I feel it important to tell you this upfront: this is the recipe that made me love portobello mushrooms.
When I was a kid, I wouldn’t touch mushrooms. Period, the end. As I got older, I developed a deep appreciation for how earthy they are, and the wonderful umami flavor they can add to dishes. But portobello mushrooms were always a bit too meaty for my liking. So what makes this recipe different?
- Roasting the mushroom caps before stuffing them gives them a caramelized texture that we love.
- The filling is loaded with onions, sweet sun dried tomatoes, garlic, Parmesan cheese, but also lots of fresh herbs, which add a lovely brightness to the dish!
- The fontina cheese! Oh my god, the fontina cheese takes these babies over the top. It is quintessentially the most perfect melting cheese, and the contrast of textures between the hearty mushrooms, the crunchy filling (shout out to Panko breadcrumbs!), chewy tomatoes, and ooey gooey cheese is just divine.
This is one vegetarian entrée that will keep the meat lovers coming back from seconds!
If you loved this recipe, be sure to check out our Cream Cheese Stuffed Mushrooms!
Ingredients For Stuffed Portobello Mushrooms
- Large portobello mushrooms, stalks removed
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Sweet onion
- Sun dried tomatoes
- Garlic cloves
- Panko breadcrumbs
- Parmesan cheese
- Fontina cheese
How To Make Stuffed Portobello Mushrooms
- Roast the mushroom caps. Begin by roasting the portobello mushroom caps on a large rimmed baking sheet. You could skip this step, but we love the texture it gives the mushrooms.
- Create the stuffed mushroom filling. Sauté an onion, then quickly stir in sun dried tomatoes and garlic, just to heat through. Mix with panko breadcrumbs (homemade breadcrumbs are perfect here too!), Parmesan cheese, and fresh herbs.
- Stuff the mushrooms. Generously spoon the filling into each roasted mushroom cap, then top with thin 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 additional herbs.
This is seriously the best stuffed mushroom recipe ever!
Is Stuffed Portobello Mushroom Filling Gluten Free?
No, but if you substitute gluten-free panko or breadcrumbs in place of the regular panko, you’re golden!
How Long To Bake Stuffed Mushrooms
Cook the portobello mushroom caps at 350F for 15 minutes without any filling. Once they’re stuffed, they’ll cook for an additional 10 minutes, or until the cheese has melted.
Use White Button Or Cremini Mushrooms
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 Stuffed Portobello Mushrooms Be Made Vegan?
Yes! There is a little butter used in the recipe, but if you substitute oil or a vegan butter in its place and leave the cheese off, these are vegan-friendly!
Can You Freeze Stuffed Mushrooms?
Oh 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.
What To Serve With Stuffed Portobello Mushrooms
This stuffed portobello mushroom recipe is a huge favorite because it’s both a beautiful vegetarian entrée or a lovely side dish.
I recently served these to meat eaters with seared ribeye (so good together!), but this would also work amazingly well with a baked potato or a big green salad. This steak recipe looks killer. Either way, these are easy to pull together, flavorful, and really hearty. Ain’t no one leavin’ the table hungry!
Variations On Stuffed Mushroom 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?!
If you make my Stuffed Portobello Mushrooms recipe, please let me know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
For other quick + simple weeknight recipes, check out the following:
- Easy chicken meatballs
- Anchovy chicken
- Grilled blackened salmon with pineapple-avocado salsa
- Asian stuffed peppers
- Accidental vegan roasted veggie salad
And if you love all things mushrooms, be sure to try our easy sautéed mushrooms recipe!
Stuffed Portobello Mushrooms with Cheesy Breadcrumb Filling
- 6-7 large portobello mushrooms, stalks removed
- 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 large garlic cloves, minced
- 2 Tbsp butter, unsalted
- ½ cup panko breadcrumbs, or homemade or store-bought breadcrumbs
- ½ cup grated Parmesan
- 4 Tbsp fresh basil, thinly sliced
- 2 Tbsp fresh tarragon, chopped
- 4 oz fontina cheese, sliced
- chives, for garnish
- 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.
- 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 and garlic, then cook 1 minute more.
- Toast the breadcrumbs. Add butter to pan, then melt. Add breadcrumbs to pan and cook until toasted and 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, 4 Tbsp fresh basil, and 2 Tbsp fresh tarragon, then stir to combine. Carefully spoon filling on top of baked portobellos, 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.
- 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.