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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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stuffed portobello mushroom caps with fontina on a white plate

Stuffed Portobello Mushrooms

Posted by: Ari Laing

These stuffed portobello mushrooms are a hearty, filling vegetarian entrée or vegetable side dish. They're loaded with onions, panko breadcrumbs, sun dried tomatoes, and fresh herbs, then baked with fontina cheese. Filling, hearty, and completely satisfying!

recipe +-

Posted by: Ari Laing
stuffed portobello mushroom caps with fontina on a white plate
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5 from 1 vote

Stuffed Portobello Mushrooms

Stuffed portobello mushroom caps are a hearty and filling vegetarian entrée! They're loaded with sautéed onion, panko bread crumbs, sun dried tomatoes, and fresh herbs, then topped with melted fontina cheese. A dish everyone will love!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Vegetarian
Cuisine: Italian
Keyword: how long to bake stuffed mushrooms, how to make stuffed mushrooms, stuffed portobello mushroom caps, stuffed portobello mushrooms, vegetarian stuffed portobello mushrooms
Servings: 4 servings
Calories: 181kcal
Author: Ari Laing


  • 6-7 large portobello mushrooms stalks removed
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 medium onion diced (about 1 ½ - 2 cups)
  • ½ cup sun dried tomatoes chopped
  • 2 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


  • 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.
    roasted portobello caps on a parchment lined baking sheet
  • Heat 2 Tbsp olive oil in a skillet over medium-high heat. Sauté onion for about 10 minutes, or until lightly browned and soft, stirring occasionally. Add sun dried tomatoes and garlic, then cook 1 minute more.
  • 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. 
    panko and onion filling for stuffed mushrooms
  • Add parmesan cheese, tarragon, and basil, then stir to combine. Carefully spoon filling on top of portobellos, then cover with slices of fontina cheese. Bake for 10-15 minutes, or until cheese has melted. Drizzle with olive oil and extra herbs or parmesan cheese if wanted. Serve immediately.
    cheese on top of stuffed mushrooms on a baking sheet


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. You can 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. 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.


Serving: 1mushroom cap | Sodium: 548mg | Sugar: 1g | Fiber: 0.9g | Cholesterol: 30mg | Calories: 181kcal | Saturated Fat: 6.5g | Fat: 14.4g | Protein: 7.4g | Carbohydrates: 6.3g
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