This post may contain affiliate links. Please read my disclosure policy.
This recipe shows how to make fantastic stuffed portobello mushrooms. The caps are baked in the oven, 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.
If you’re looking for an easy dish that will “wow” everyone at the table, I think any hearty mushroom recipe is the best choice for checking all the flavor boxes.
Hearty stuffed portobello mushrooms topped with gooey 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.
Learn about the ingredients
- Portobello mushrooms: Large portabella or portobello mushrooms are actually oversized cremini mushrooms (which are 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, without feeling 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.
- Vegetables: A mixture of cherry tomatoes, red bell peppers, zucchini and red onion give this dish a summery Mediterranean flair. Make the dish extra-colorful by using a mixture of yellow, red, or orange pepper and tomatoes.
- Herbs: Fresh parsley enhances the stuffing. Dried thyme (or oregano) complements the earthy vegetable flavors in the dish, and smells delicious as it bakes. If you have fresh herbs, use 1 tablespoon instead of a teaspoon of dried.
Stuffed portobello mushrooms recipe steps
For most portobello mushroom recipes, it only takes few minutes to get them ready to cook. Let me walk you through the steps for prepping portobellos for stuffing — all you need is your hands and a spoon:
Once the portobello caps are cleaned and trimmed, make the seasoned breadcrumbs and stuff the mushrooms:
Ideas for serving
This recipe is uncomplicated to make, and you have versatile serving options.
- Serve the warm mushrooms as a starter or appetizer, drizzled with fresh basil pesto.
- Make it the main course of a meatless meal on a cozy dinner, along with a lemony kale salad.
- For entertaining, bake the mushrooms in a pretty baking dish instead of a sheet pan for a swoon-worthy centerpiece.
- The baked mushrooms can be prepared 2-3 days ahead. Top with the shredded mozzarella cheese and pop into the oven 5-8 minutes before you’re ready to serve.
Cheesy Stuffed Portobello Mushrooms
- 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
- 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
- Heat oven to 400 (200 C) degrees.
Mix the stuffing:
- Put the breadcrumbs, cheese, olive oil and parsley in a bowl. Stir to combine and moisten the crumbs.
Prepare the baked mushrooms and vegetables:
- Pull the stems off the caps. Scrape out the gills with a spoon.
- 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.
- 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.
- Bake the mushrooms 25 minutes. The vegetables should look shriveled and the breadcrumbs golden brown.
- 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.
- Sprinkle with some additional parsley and serve warm or at room temperature.
Karen’s Notes and Tips
- 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 facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.