Stuffed Portobello Mushrooms

Why You’ll Love Stuffed Portobello Mushrooms Recipe

• The meaty texture of portobello mushrooms makes them perfect for stuffing, giving a satisfying “bite” even without meat.

• The creamy ricotta and spinach filling pairs beautifully with the smoky sun‑dried tomatoes, while the crunchy breadcrumb topping adds texture and golden crispiness.

• It comes together in about 30 minutes from start to finish, making it a quick but impressive dish for weeknights, dinner parties, or holiday gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 medium portobello mushrooms

• 5 oz (≈ 145 g) frozen spinach, thawed (or fresh spinach, sautéed)

• 4.5 oz (≈ 130 g) ricotta cheese

• 10 sun‑dried tomatoes

• Salt and black pepper, to taste

• Olive oil spray

Crumb topping:

• ½ oz (≈ 15 g) panko breadcrumbs

• ½ oz (≈ 15 g) freshly grated Parmesan cheese

• 2 teaspoons extra virgin olive oil

• Pinch of garlic powder

Directions

1. Preheat your oven to 425°F (≈ 220°C). Clean the portobello mushrooms by wiping them with a damp paper towel (you may remove the stems; you can save them for another recipe).

2. Place the mushrooms on a baking sheet — ideally on a wire rack so excess moisture can drip away — with the caps facing down. Bake for 10–15 minutes until they begin to release water.

3. Meanwhile, drain any excess liquid from the spinach. In a bowl, combine the spinach with ricotta cheese, then season with salt and pepper and stir until smooth.

4. In a separate small bowl, mix together the panko breadcrumbs, Parmesan, garlic powder, and olive oil to create the crumb topping.

5. Remove the mushrooms from the oven and pat them dry to remove extra moisture. Flip them so the opening faces up.

6. Spoon the spinach‑ricotta mixture evenly into each mushroom cap. Chop the sun‑dried tomatoes and distribute them on top of the filling. Then sprinkle the crumb mixture over each mushroom.

7. Return to the oven and bake for about 10 minutes — or until the crumb is golden and crisp. If the topping isn’t browned enough, you may place the mushrooms under the grill for a minute or two, watching carefully to avoid burning.

8. Serve warm — as an appetizer, side, or main dish depending on your portion size.

Servings and timing

Makes 6 stuffed mushrooms.
Prep time: ~5 minutes
Cook time: ~25 minutes
Total time: ~30 minutes

Storage/Reheating

Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven (or air fryer) at moderate heat until warmed through and the topping is crisp again. Because of the ricotta and spinach filling, freezing is not recommended — thawing may cause the texture to become watery.

FAQs

Why shouldn’t I wash the mushrooms under water?

Washing mushrooms under water can cause them to absorb excess moisture. That extra water makes them soggy when baked. Instead, it’s better to wipe them clean with a damp paper towel.

Do I need to remove the gills from the portobello mushrooms?

It’s optional. The gills are edible and don’t affect flavor. Removing them can make more space for the filling and may slightly reduce moisture, but it’s a matter of personal preference.

Can I use fresh spinach instead of frozen?

Yes — fresh spinach works perfectly. If using fresh, lightly sauté it first to wilt and soften it, then drain any excess liquid before mixing with the ricotta.

Can I substitute another cheese instead of ricotta?

Yes. For example, soft goat cheese can give a tangier flavor. You could also experiment with cream cheese for extra richness, though it will change the texture slightly.

What else can I mix into the filling for variation?

You can add sautéed onions, garlic, herbs (like basil or parsley), chopped roasted red peppers, or even cooked grains. For a non‑vegetarian version, cooked bacon or sausage can also pair nicely.

How can I make the crunch topping more cheesy or gooey?

You can mix some grated mozzarella into the breadcrumb mixture, or add a sprinkle of extra Parmesan on top before baking. That will make the topping more indulgent.

Can I grill these instead of baking?

Yes — grilled portobello mushrooms work well. Just be sure to clean, de-stem, and pre-cook them to remove excess moisture before stuffing, then grill until filling is warmed and topping is crisp.

Are portobello mushrooms healthy?

Yes — mushrooms are a good source of vitamins, minerals, and antioxidants. Combined with spinach and ricotta, this dish gives you protein, fiber, and nutrients, making it a wholesome meatless option.

How do I avoid soggy mushrooms?

Make sure to:

• Wipe mushrooms clean instead of washing them under water.

• Pre-cook them upside down to let moisture drip away.

• Pat them dry before filling.

• Drain or squeeze excess liquid from spinach (if using frozen) before mixing.

Can I make these ahead of time?

You can prepare the filling and clean the mushrooms ahead, but it’s best to bake just before serving to preserve the texture. The crumb topping also stays crisper if baked fresh.

Conclusion

These Stuffed Portobello Mushrooms are a delicious, easy-to-make recipe that delivers big on both flavor and presentation. The creamy spinach‑ricotta filling, smoky sun‑dried tomatoes, and golden crispy topping create a dish that vegetarian or not, will impress. Perfect for a simple weeknight dinner or a festive gathering — give them a try and you may find yourself making them again and again.