Stuffed Portobello Mushrooms with Cheesy Breadcrumb Filling
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. These have been known to convert mushroom haters to the other side!
Servings: 4 servings
Calories: 334kcal
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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
- ½ cup panko 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 or shredded
- Chives
Instructions
- Bake the portobello mushroom caps. Preheat oven to 350°F / 175°C. 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
- Vegan: Swap the butter for additional olive oil and omit the fontina.
- Using smaller mushrooms: For white button or cremini mushrooms, prepare the filling as directed but skip the initial bake. Fill the caps and bake for 20–25 minutes total. This yields enough for 2–3 dozen smaller mushrooms.
- Make-ahead & freeze: Stuff mushrooms, leave off the cheese, and freeze. Bake straight from frozen, adding 5–10 extra minutes to the cook time. Sprinkle cheese on top during the last 10 minutes of baking.
Nutrition
Serving: 1mushroom cap | Calories: 334kcal | Carbohydrates: 20g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 538mg | Potassium: 884mg | Fiber: 3g | Sugar: 6g | Vitamin A: 797IU | Vitamin C: 18mg | Calcium: 382mg | Iron: 3mg
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