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Veggie Stuffed Portobello Mushrooms

A delicious main or side dish, these veggie stuffed portobello mushrooms, filled with fresh vegetables, 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 chopped spinach, butternut squash, cheese, green onions, oregano, tomatoes and Panko. Really yummy!

Stuffed Portobello Mushrooms

The portobello mushrooms caps are first coated and marinated in a simple balsamic, oil and Dijon dressing while you prepare the stuffing.

The stuffed portobello mushroom recipe was inspired by 3 other recipes in the New York Times, Cooking Light and All Recipes with a few additional tweaks.  

Bottom line: The result is a tasty, healthy and satisfying vegetarian main course where meat lovers (like me) don’t actually miss the meat. It’s an easy recipe for a weeknight dinner.

Of course you can also serve the vegetarian stuffed mushrooms as a side dish with flank steak, cedar planked chicken, easy maple lime salmon , smoked chicken thighs (no smoker needed), juicy grilled pork chops or sweet and spicy salmon.

Or check out our summer Sunday dinner ideas for other options.

Tailor To Your Taste

Here are some variations and substitutes you can use for the mushroom stuffing.

  • Veggies: Keep in mind that the cook time is short, so you need to use vegetables that require minimal cooking time.
    • Bell pepper and green onions would work fine for example. So would black beans.
    • I added butternut squash 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.
    •  I would not suggest using high water-content vegetables such as zucchini, however, as the stuffing and mushrooms may become soggy.
  • Cheese: Instead of mozzarella, try goat cheese, feta cheese, gruyere or Emmenthal
  • Herbs: Instead of oregano or thyme, try fresh tarragon or chives. You can also use Italian seasoning or other dried herbs (1 tablespoon fresh = 1 teaspoon dried, a 3:1 ratio)
  • No grill? These meaty portobello mushrooms can easily be baked in the oven. at 425F/218C on a baking sheet for about 8-10 minutes.

Shortcuts

  • Use pre-spiralized butternut squash or leave it out altogether.
  • Buy pre-washed fresh baby spinach
  • 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.

How to make vegetarian stuffed portobello mushrooms

Portobello Mushrooms, spinach, butter, tomatoes, garlic Parmesan cheese, spiralized butternut squash, balsamic vingegar, olive oil, green onions, oregano
Ingredients: Large portobello caps, spinach, tomatoes, garlic Parmesan cheese, spiralized butternut squash, balsamic vinegar, olive oil, green onions, oregano (ignore the butter!)
Portobello Mushrooms - one with gills, one with gills scraped off
Wipe top of mushroom caps with damp paper towels. Scrape gills out of mushrooms with a spoon.
Portobello Mushrooms marinating on pan
Marinate mushrooms for 20-30 minutes (shortcut: use bottled dressing)
stuffing for portobello mushrooms in bowl
Make veggie cheese herb stuffing
Stuffed Portobello Mushrooms on pan before grilling
Divide veggie filling among mushrooms
Grilling Stuffed Portobello Mushrooms on gas grill
Grill mushrooms for 6-7 minutes (or see how to bake instead)
Stuffed Portobello Mushrooms
Stuffed Portobello Mushroom cut in half after grilling

Make Ahead 

  • 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.

Love mushrooms? Try one of these recipes

portobello mushroom on cutting board
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4.86 from 14 votes

Veggie Stuffed Portobello Mushrooms

A delicious main or side dish, these veggie stuffed portobello mushrooms, filled with fresh vegetables, herbs and cheese, are a wonderful change of pace. When I talk about 'stuffed' in this recipe, I mean STUFFED!
Prep Time30 mins
Cook Time6 mins
Total Time36 mins
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Servings: 3 mains (or 6 sides)
Author: Cheryl

Ingredients

  • 6 large Portobello mushrooms (mushroom stems removed)

Marinade

  • 2 tablespoon olive oil
  • 2 tablespoon good balsamic vinegar
  • 1 teaspoon Dijon mustard

Stuffing

  • 2/3 cup Panko (Japanese) bread crumbs
  • 3/4 cup shredded Mozarella cheese (or Emmenthal), divided (optional: additional grated Parmesan cheese)
  • 3 tablespoon finely chopped green onions or chives
  • 1 tablespoon 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 teaspoon garlic, minced (2 garlic cloves) or 1/4 tsp garlic powder
  • 1/2 teaspoon each salt and black pepper (or to taste)

Instructions

  • PREPARE AND MARINATE MUSHROOMS: Wipe/clean top of portobello mushroom caps with a damp 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 while you prepare the stuffing. 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 heat. 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.

Notes

  1. To Bake: If you don’t have a grill, the Stuffed Portobello Mushrooms can be baked in a 425F oven for about 8 minutes on a baking sheet.
  2. Variations
    • Veggies: Keep in mind that the cook time is short, so you need to use vegetables that require minimal cooking time.
      • Red peppers, canned black beans (drained and rinsed) and green onions would work fine for example.  
      • I added butternut squash 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.
      •  I would not suggest using high water-content vegetables such as zucchini, however, as the stuffing and mushrooms may become soggy.
    • Cheese: Instead of mozzarella, try goat cheese, gruyere or Emmenthal. For a vegan version, use vegan cheese or nutritional yeast. 
    • Herbs and spices: Instead of oregano or thyme, try fresh tarragon, fresh basil or chives. You can also use dried Italian seasoning or other dried herbs (1 tablespoon fresh = 1 teaspoon dried, a 3:1 ratio). And feel free to add a pinch of cayenne pepper if you like heat. 
  3. 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. Leftovers can be stored in an airtight container for 3 days and rewarmed in the oven. 
 
Nutrition Value estimates include 2 stuffed mushrooms caps per serving. 

Nutrition

Calories: 306kcal | Carbohydrates: 28g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 718mg | Potassium: 1043mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7320IU | Vitamin C: 21mg | Calcium: 248mg | Iron: 3mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

This recipe was originally posted in July 2017 and now edited above in time for grilling season. 

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