Best Stuffed Portobello Mushroom Recipes

BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Wash the portobellos then scrape out the gills and remove the stems.
• Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
• Roast in the oven for 12 minutes.
• While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
• Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
• Add the bacon and cook for an additional 2 minutes.
• Remove from heat and stir in the cream cheese.
• Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
• Spread the mixture onto the mushrooms.
• Distribute the Parmesan cheese over each mushroom.
• Distribute the Mozzarella Cheese on each mushroom.
• Place back into the oven for 5 minutes.
• Take out and enjoy!

SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
• Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
• Beat egg, garlic, salt, and black pepper together in a large bowl.
• Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
• Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
• Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

EASY STUFFED PORTOBELLA MUSHROOMS RECIPE

Steps:

• Heat the oven to 400 degrees.
• Brush off mushrooms with brush or slightly damp towel. Core the mushrooms and set stems aside
• Arrange mushroom caps in a 9x13 pan with the top side of the mushroom down.
• Put the mushroom stems, 2 tablespoons breadcrumbs, garlic, ¼ cup of the parmesan cheese, and 2 tablespoons of white wine into a food processor
• Blitz to combine ingredients until they are finely chopped
• Add salt and pepper to taste and mix for another couple of seconds to combine. The mushroom stuffing should be moist enough to hold shape when compressed, but not saturated
• Spoon stuffing mixture into each of the mushroom caps.
• Mushrooms must be packed and somewhat over flowing or full.
• Sprinkle 1 tablespoon of breadcrumbs over the stuffed mushrooms
• They will look like this.
• Followed by two tablespoons of Parmesan cheese.
• Pour about ¼ cup of white wine into the pan - this is to help steam the mushrooms as they cook - this should be enough to put a shallow layer of wine in the bottom of the pan, but not enough to make the mushrooms float.
• Cover the pan with foil and bake for 30 minutes
• After 30 minutes, remove foil and continue to bake the stuffed mushrooms for an additional 10 minutes, or until the mushrooms are tender.
• Remove from oven.
• Enjoy every bite!

STUFFED PORTOBELLO MUSHROOMS (& MORE RECIPES)

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
• Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
• Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
• Bake 10 minutes until the breadcrumbs are golden. Serve immediately.

CRAB-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
• Remove the stems from the portobello caps, dice them and add to a mixing bowl.
• Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
• Season each mushroom cap with salt and pepper and set aside.
• Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
• Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.
• Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
• Divide the stuffing between the mushrooms and compress gently to form a slight mound.
• Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
• Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
• Serve with lemon wedges and a dash of hot sauce if desired.

SAUSAGE-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
• Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
• Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
• Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

CRAB STUFFED PORTOBELLOS

Steps:

• Preheat the oven to 350 degrees F.
• Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
• Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom recipe in 30 minutes or less!