A delicious vegetarian main or side dish, these Stuffed Portobello Mushrooms, filled with fresh veggies, herbs and cheese, are a wonderful change of pace.
When I talk about ‘stuffed’ in this recipe, I mean STUFFED. These monsters hold a lot. We’ve packed in healthy fresh baby spinach, butternut squash, cheese, green onions, oregano, tomatoes and Panko. Really yummy!
The mushrooms are first coated and marinated in a simple balsamic, oil and Dijon dressing while you prepare the stuffing. I added butternut squash to the stuffing because I had already bought some pre-spiralized. You can certainly leave it out if you want, although it did add a nice bit of texture.
The recipe was inspired by 3 other recipes in the New York Times, Cooking Light and All Recipes with few additional tweaks. The result is a tasty and satisfying vegetarian main dish where meat lovers (like me) don’t actually miss the meat. Jenna, the vegetarian kook, gave it two thumbs up. Of course you can also serve the stuffed mushrooms as a side with flank steak, cedar planked chicken, easy maple lime salmon or sweet and spicy salmon.
Tailor To Your Taste
- Feel free to substitute herbs, other cheeses (e.g. goat cheese or Emmenthal) or vegetables. I would not suggest using high water-content vegetables such as zucchini, however, as the stuffing and mushrooms may become soggy.
- If you don’t have a grill, the Stuffed Portobello Mushrooms can be baked in a 425F oven for about 8 minutes.
- Use pre-spiralized butternut squash or leave it out altogether.
- Instead of grating the cheese buy it pre shredded.
- Substitute fresh garlic with garlic from the jar or frozen cubes.
- Marinate the mushrooms in a store-bought Balsamic or Italian salad dressing.
Make Ahead Stuffed Portobello Mushrooms
- The whole thing can be prepared well in advance and grilled just before serving.
- Or, complete the dish, then just before serving, heat under the broiler for 2 minutes.
Grilled Stuffed Portobello Mushrooms
- 6 large Portobello Mushrooms, stemmed
- 2 tbsp olive oil
- 2 tbsp good balsamic vinegar
- 1 tsp Dijon mustard
- 2/3 cup Panko (Japanese) breadcrumbs
- 3/4 cup shredded Mozarella cheese (or Emmenthal), divided (optional: additional grated Parmesan cheese)
- 3 tbsp finely chopped green onions or chives
- 1 tbsp fresh chopped oregano (or thyme)
- 1/2 cup chopped tomato, juice squeezed out
- 2 cups fresh baby spinach, roughly chopped
- 1 cup spiralized butternut squash (OPTIONAL)
- 2 tsp garlic, minced
- 1/2 tsp each salt and pepper (or to taste)
- PREPARE AND MARINATE MUSHROOMS: Wipe/clean top of mushroom caps with a paper towel. Using a spoon, gently scrape out the black gills in the inner side of the mushroom caps and discard. Mix together marinade ingredients, brush over top and bottom of mushrooms, then set aside for 20-30 minutes to marinate. Shortcut: use a bottled salad dressing instead of marinade e.g. Italian or balsamic.
- PREPARE GRILL: Spray grill with oil or wipe grill with oil soaked paper towel. Heat BBQ grill to medium high. Note 1 (to bake)
- PREPARE STUFFING AND STUFF MUSHROOMS: In a medium bowl, combine all stuffing ingredients (leaving 1/4 cup of mozzarella cheese for topping). Taste and adjust seasonings. Spoon stuffing into cavity of the 6 mushroom caps, pressing down slightly to adhere. Sprinkle on remaining 1/4 cup mozzarella. If desired, sprinkle on some Parmesan cheese too.
- GRILL AND SERVE: Place mushrooms on grill, stuffing side up. Close lid and cook about 6-7 minutes. Serve immediately.
- To Bake: If you don't have a grill, the Stuffed Portobello Mushrooms can be baked in a 425F oven for about 8 minutes.
- To Make Ahead: Complete the dish. Let mushrooms sit until needed. Then rewarm under the broiler for 2 minutes. Or, prepare everything ahead including stuffing the mushrooms, then grill just before serving.
This recipe was originally posted in July 2017 and now edited above in time for grilling season.
Here are two other dishes with mushrooms you might like: