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These Stuffed portobello Mushrooms are loaded with Italian flavors! They make for an awesome vegetarian appetizer, hearty side, or easy main. Simply delicious!
These Tuscan Stuffed Mushrooms are so easy to make and satisfying! Meaty portobello mushrooms are loaded with so many goodies, such as sun-dried tomatoes, spinach, mozzarella, and garlic, then topped with crispy panko breadcrumbs. It’s low in carbs and high in flavor, plus the texture is divine! A savory and delicious appetizer, snack, or side dish that can be served at your weeknight dinner table or family gathering.
If you’re looking for more mushroom recipes, why not try my delicious Creamy Mushroom Chicken Recipe and my Creamy Garlic Mushrooms!
Recipe summary
- A delicious stuffing. Cheesy, creamy, and packed with Italian flavor.
- A crunchy topping. Made with crispy panko breadcrumbs, there’s a satisfying crunch in every bite.
- Easy. Made mainly with kitchen staples, these delicious stuffed mushrooms look gorgeous, taste amazing, and are super simple to assemble.
- Hearty vegetarian. Made with meaty portobello mushrooms, this dish could be a great app, hearty side, or lighter main!
Ingredients needed
Full measurements are found further down below in the recipe card. This is just a quick list of ingredients you will need.
- Portobello Mushrooms
- Spinach: can be fresh or frozen
- Sun-dried tomatoes: the ones in jars soaked in oil.
- Cream Cheese: you may use lite
- Shredded Mozzarella
- Shredded Parmesan Cheese
- Garlic: use fresh garlic if possible
- Salt & Pepper
- Panko Breadcrumbs
- Dried Oregano: you can use fresh if you have some.
- Olive Oil: or avocado oil
How to make stuffed mushrooms
Prep your ingredients – Clean your mushrooms, chop the garlic and tomatoes, wilt the spinach, and remove excess water.
- Make your stuffing – In a bowl, mix all your stuffing ingredients until well combined.
- Make your topping – In another bowl, mix your breadcrumbs, parmesan cheese, olive oil and seasonings. Stir until well combined.
- Assemble your stuffed mushrooms – Spritz your mushrooms with cooking spray, fill with your stuffing and then spoon on your topping.
- Cook – Bake for 20-25 mins.
- Serve warm and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Panko breadcrumbs are just as good as homemade fresh breadcrumbs. No need to go all out and make your own breadcrumbs because panko actually works better than freshly made, they crisp up perfectly!
- Don’t forget to season the mushrooms. The stuffing will have seasoning but you want a pinch on the mushrooms too!
- Be sure to squeeze the excess moisture out of the spinach, to avoid a watery stuffing!
- If you want a spicy kick, try adding some red chili flakes to the breadcrumb topping.
- For an extra pop of freshness, add some fresh parsley on top of each mushroom.
Frequently asked questions
You can easily avoid soggy mushrooms! Use a rimmed baking sheet. Mushrooms can release a fair bit of moisture, you want that to evaporate quickly, so the mushrooms can brown nicely and won’t be soggy. A rimmed baking sheet lets the water evaporate off quicker than a baking dish.
Mushrooms are like nature’s sponge, they LOVE to soak up water. Whenever you’re prepping mushrooms, avoid getting them very wet, otherwise, they’ll get too soggy. Dry clean the mushrooms with the help of a brush or a clean paper towel to remove any dirt. You can use a lightly damp towel as well. If you soak the mushrooms it will break them down.
Mushrooms don’t really freeze that well but you can prep the stuffing and freeze that. Then thaw when ready and prep as instructed, it can save you some time.
You can prep and assemble your mushrooms up to half a day in advance, ideally. Just wrap loosely and place in the fridge until you’re ready to bake. Allow a few more minutes of cooking as it will need to take the chill off the mushrooms before it begins baking.
More appetizers
- Shrimp Ceviche
- Broccoli Chicken Fritters
- Chinese Scallion Sesame Pancakes
- Buffalo Chicken Meatballs
- Crispy Baked Coconut Shrimp
- Easy Zucchini Fritters
- Whole Roasted Cauliflower
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Tuscan Stuffed Portobello Mushrooms
Ingredients
- 6 large portobello mushrooms, cleaned, stems removed
- 12 ounces frozen spinach, one bag, 10-12 oz, thawed
- 2 ounces sun-dried tomatoes, chopped
- 8 ounces cream cheese, softened
- 3/4 cup finely shredded parmesan cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1 large garlic clove, minced
- Salt and freshly ground black pepper
- 1/3 cup panko bread crumbs
- 1 teaspoon dried oregano
- 1 1/2 teaspoons olive oil
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Remove and discard the mushroom stems from the 6 large portobello mushrooms. Dry clean the mushrooms with the help of a brush or a clean paper towel to remove any dirt.
- Chop the 2 ounces sun-dried tomatoes and mince the 1 large garlic clove. Next, boil a small pot full of water. Add thawed 12 ounces frozen spinach in a colander and set it over the sink.
- As soon as the water boils, hold the colander firmly with a towel and carefully pour the boiling water over the spinach so it immediately wilts the leaves.
- Once the leaves are wilted, immediately run under cold running water to refresh the leaves. Squeeze the spinach in your hands to remove the excess water.
- Transfer the squeezed spinach to the chopping board and chop finely.
- In a bowl mix together spinach, sun-dried tomatoes, 8 ounces cream cheese, half of the 3/4 cup finely shredded parmesan cheese, 1/2 cup shredded mozzarella cheese, garlic, Salt and freshly ground black pepper.
- In another bowl prepare the topping; combine, the remaining half of the parmesan cheese, 1/3 cup panko bread crumbs, 1 teaspoon dried oregano, and 1 1/2 teaspoons olive oil. Stir until well combined.
- For assembling, spray the mushrooms with cooking oil spray and place the caps onto the prepared baking sheet. Spoon the cream cheese filling into the mushroom caps.
- Add a layer of topping on top and bake for 20-25 minutes until mushrooms are cooked through and the top is golden and crispy.
- Serve warm and enjoy!
Video
Notes
- Use a preheated oven.
- Panko breadcrumbs are better than fresh. No need to go all out and make your own breadcrumbs because panko actually works better than freshly made, they crisp up perfectly!
- Don’t forget to season the mushrooms. The stuffing will have seasoning but you want a pinch on the mushrooms too!
- Be sure to squeeze the excess moisture out of the spinach, to avoid a watery stuffing!
- If you want a spicy kick, try adding some red chili flakes to the breadcrumb topping.
- For an extra pop of freshness, add some fresh parsley on top of each mushroom.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum yum !!! Can’t wait to make this for my friends again this Friday! So delicious!