Jumbo-sized portobello mushrooms baked in the oven and filled with crunchy Parmesan breadcrumbs, gooey melted mozzarella cheese and surrounded with colorful roasted vegetables. Serve the mushrooms as an appetizer, side, or vegetarian main dish.

A baking tray filled with stuffed portobello mushrooms topped with melted cheese and herbs, surrounded by roasted cherry tomatoes, zucchini, red bell peppers, and onions. A serving spatula is lifting one stuffed mushroom.
A filling for cheesy stuffed portobello mushrooms.

I have a lot of hearty mushroom recipes on this site, but if you’re looking for a dish that will “wow” everyone at the table, these stuffed mushrooms are an easy win.

Big portobello mushrooms topped with melty mozzarella cheese and surrounded by savory vegetables look effortlessly beautiful together. Plus, all the ingredients bake together on a sheet pan and can be served hot out of the oven or at room temperature.

Karen’s ingredient tips

Ingredients on a prep surface for making stuffed mushrooms, including portobellos, red pepper, zucchini, breadcrumbs, cheese, cherry tomatoes and parsley.
  • Portobello mushrooms: Large portobello mushrooms are actually oversized cremini mushrooms (they’re sometimes called “baby” bellas). The generously sized caps are thick and meaty-textured, which makes them the perfect vessels for stuffing.
  • Breadcrumbs: I like stuffed mushrooms with that perfect ratio of stuffing to mushroom, so they don’t feel too heavy to eat. Panko breadcrumbs are my choice as a filling base, because they have a pleasing crunchy texture and a light, airy crumb. You can also use coarse (not fine) breadcrumbs (homemade or store-bought).
  • Cheese: Who doesn’t love warm, oozy cheese?! You’ll need two kinds of cheese for this recipe: Grated Parmesan for seasoning the breadcrumb stuffing, and mozzarella cheese for the topping. Substitute the mozzarella with another soft melting cheese, such as fontina or provolone.

Stuffed portobello mushrooms: Recipe rundown

  • Portobello mushroom caps on a prep surface, arranged gill-side up.
    Prep the mushrooms: Wipe or brush off any dirt from the caps with a damp paper towel. Gently pull on the stems with your hands to remove them. Tip: save the stems to make my creamy mushroom soup or broth.
  • Portobello mushroom caps and a spoon, showing how to remove the gills.
    The gills can weep dark liquid as the mushrooms bake, so I like to remove them. Use a spoon to scrape out the gills — don’t worry too much if some of it remains.
  • Portobello mushroom caps that have had the gills scraped out, on a prep surface.
    The cleaned caps make a natural “cup” ready to be stuffed!
  • A bowl of breadcrumbs mixed with chopped parsley.
    For the filling, combine the panko with Parmesan, olive oil and parsley.
  • Sliced red bell peppers, red onion, zucchini and cherry tomatoes on a sheet tray.
    Put the vegetables, garlic, chili flakes, olive oil and 1 teaspoon salt on a rimmed baking sheet.
  • Sliced cherry tomatoes, zucchini, bell pepper and red onion combined on a baking sheet.
    Toss the vegetables to combine, then spread them out on the pan.
  • Six portobello mushroom caps with breadcrumb stuffing on a sheet pan lined with chopped vegetables.
    Arrange the caps gill-side up in the pan, nestling them into the vegetables. Fill each cap with some of the breadcrumb mixture.
  • Six baked portobello mushroom caps arranged in a sheet pan with breadcrumb stuffing on top of roasted vegetables.
    Bake the stuffed mushrooms at 400 degrees for 25 minutes, until the crumbs are golden and the vegetables are softened.
  • A baking tray filled with colorful roasted vegetables, including cherry tomatoes, zucchini, and red onions, topped with six large stuffed mushrooms generously covered with crumbled cheese.
    Put on a pair of oven mitts and take the pan out of the oven. Sprinkle the mozzarella cheese over the mushrooms.
  • A white baking dish filled with baked stuffed portobello mushrooms topped with melted cheese, surrounded by roasted cherry tomatoes, zucchini, red onions, and red bell peppers—an elegant option for Thanksgiving dinner sides. A serving spoon rests in the dish.
    Bake about 5 more minutes to create a creamy melted blanket of cheese.

What goes with them:

  • Serve the warm mushrooms as a starter or appetizer, drizzled with fresh basil pesto.
  • I sometimes make them the main course of a meatless meal on a cozy dinner, along with a lemony kale salad.
  • For entertaining, make the mushrooms the centerpiece — bake in your nicest baking dish instead of a sheet pan.
A white baking dish filled with baked stuffed portobello mushrooms topped with melted cheese, surrounded by roasted cherry tomatoes, zucchini, red onions, and red bell peppers—an elegant option for Thanksgiving dinner sides. A serving spoon rests in the dish.
4.97 from 30 ratings

Baked Mozzarella-Stuffed Portobello Mushrooms

Karen Tedesco
Make the best stuffed baked portobello mushrooms! The caps are filled with crunchy Parmesan breadcrumbs, gooey melted mozzarella cheese and bake in the oven surrounded by colorful roasted vegetables. Serve the mushrooms as an appetizer, side, or vegetarian main dish.
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients
 

Breadcrumb stuffing

  • 1 cup (16o g) panko crumbs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped parsley, plus a little more for serving
  • 2 tablespoons extra virgin olive oil

Mushrooms

  • 6 portobello mushroom caps, about 1½ pounds with stems removed
  • 8 ounces (225 g) cherry tomatoes, halved
  • 1 red, orange or yellow bell pepper, sliced into ½-inch dice
  • 1 small (150 g) zucchini, sliced into half-moons
  • ½ red onion, thinly sliced
  • 1 tablespoon grated or finely chopped garlic
  • ¼-½ teaspoon crushed red chili pepper, to taste
  • 1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
  • Kosher salt
  • 3 tablespoons extra virgin olive oil
  • 6 ounces (170 g) mozzarella or fontina cheese, shredded

Equipment

Instructions
 

  1. Heat oven to 400 (200 C) degrees.

Mix the stuffing:

  1. Put the breadcrumbs, cheese, olive oil and parsley in a bowl. Stir to combine and moisten the crumbs.

Prepare the baked mushrooms and vegetables:

  1. Pull the stems off the caps. Scrape out the gills with a spoon.
  2. Combine the tomatoes, bell pepper, zucchini, red onion, garlic, crushed chili pepper, thyme and 1 teaspoon salt on a rimmed baking sheet. Drizzle with the olive oil and toss everything around to coat.
  3. Nestle the mushroom caps, gill side up, into the vegetables so they lay flat in the pan. Sprinkle with salt to taste. Evenly spoon the breadcrumbs into each cap, using about ¼ cup for each one.
  4. Bake the mushrooms 25 minutes. The vegetables should look shriveled and the breadcrumbs golden brown.
  5. Distribute the cheese evenly over the top of the mushrooms. Return to the pan to the oven. Bake about 5 more minutes, until the cheese is melted.
  6. Sprinkle with some additional parsley and serve warm or at room temperature.

Notes

  • The baked mushrooms and vegetables can be made 2-3 days ahead. Top with the shredded mozzarella cheese and pop into the oven 5-8 minutes before you’re ready to serve.

Nutrition per serving

Calories: 353kcal Carbohydrates: 30g Protein: 11g Fat: 22g Sodium: 374mg Fiber: 3g Sugar: 5g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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