How Long To Cook Stuffed Mushrooms At 400

03.21.21

Updated: 03.21.21

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pin for stuffed portobello mushrooms.

These Stuffed Portobello Mushrooms are stuffed with veggies and cheese, making for a great appetizer that's perfect for all occasions. A great and delicious way for stuffing big mushrooms, simple to make and always a crowd favorite!

stuffed portobello mushrooms on a serving platter garnished with parsley.

I know a lot of people are not a fan of mushrooms, but mushrooms are great for you and they are full of vitamins. I, personally, love them and I cook with mushrooms a lot. They're very versatile and are perfect for stuffing.

Stuffed Mushrooms

I love stuffing mushrooms, and I have a couple other recipes on the blog, like these veggie stuffed mushrooms or these pizza stuffed mushrooms.

Mushrooms are very versatile and there are lots of ways to use them. I use them in pasta, stir fries, pies, or roast them. My favorite way to have them though, is to stuff them, because you can literally stuff them with anything and everything.

Ingredient Notes

ingredients needed for making stuffed portobello mushrooms.

Portobello mushrooms – Portobello mushrooms come in different sizes. Not only can you use large portobello mushrooms, you can also use baby portobellos. Having said that, regular white mushrooms or cremini mushrooms can also be stuffed, so use your favorite. The only thing to keep in mind is that the smaller the mushrooms are the more you can stuff.
Cheese – In this recipe, I used a combination of goat cheese and mozzarella cheese, but feel free to use your favorites.
Veggies – I used a combination of spinach, bell peppers and tomatoes. You can use other veggies as well.
Onion and Garlic – I love using these ingredients to enhance the flavor of the stuffing.
Breadcrumbs – Necessary to bind the veggies a bit. You can use your favorite breadcrumbs, Italian or Panko.
Hot Sauce – This is an optional ingredients, and only add it if you want your stuffed mushrooms to have a bit of a kick.

How To Make Portobello Stuffed Mushrooms

process shots showing how to make stuffing for mushrooms.

Prep the oven:Preheat oven to 400°F.
Prep the mushrooms:Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
Make the filling:In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Stir in the tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional 2 minutes.
Stuff the mushrooms:Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
Bake:Bake for 10 minutes or until the cheese melts.

process shots showing how to assemble and stuff portobello mushrooms.

FAQs & Expert Tips

FAQs

What Are Portobello Mushrooms?

Believe it or not, portobello mushrooms are really the fully mature version of cremini mushrooms. They're large and dark and are perfect for stuffing or grilling.

What Else Can You Stuff Mushrooms With?

Pretty much anything you like. Try stuffing them with sausage, bacon, different cheese, different veggies, whatever you like.

Can You Grill These Stuffed Mushrooms?

Absolutely! These sturdy mushrooms are perfect for grilling. Simply preheat your BBQ to medium high and grill in a closed BBQ for about 10 to 15 minutes.

Tips

Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
Don't soak the mushrooms in water, use a mushroom brush to clean them.
Don't skip the step of removing excess water from the mushrooms.

Leftover Stuffed Mushrooms

If you've got some leftovers, you can store them in the fridge for 5 to 7 days in an airtight container.

Freezing

These stuffed mushrooms are perfect for freezing, however, it's best to freeze them before baking. Freeze them in an airtight container for up to 3 months.

More Great Recipes To Try

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These Stuffed Portobello Mushrooms are stuffed with veggies and cheese, making for a great appetizer that's perfect for all occasions. A great and delicious way for stuffing big mushrooms, simple to make and always a crowd favorite!

▢ 4 large portobello mushrooms or 8 smaller ones
▢ 1 tablespoon olive oil
▢ ½ medium onion chopped
▢ 4 cloves garlic minced
▢ ½ medium green bell pepper chopped
▢ 2 cups spinach chopped
▢ 4 cocktail tomatoes chopped
▢ ¼ cup goat cheese crumbled
▢ ¼ teaspoon salt or to taste
▢ ¼ teaspoon pepper or to taste
▢ 1 tablespoon hot sauce Frank's
▢ ½ cup breadcrumbs
▢ ½ cup mozzarella cheese shredded

Prep the oven: Preheat oven to 400°F.
Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
Bake: Bake for 10 minutes or until the cheese melts.

Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
Don't soak the mushrooms in water, use a mushroom brush to clean them.
Don't skip the step of removing excess water from the mushrooms.
You can store leftover stuffed mushrooms in the fridge for 5 to 7 days in an airtight container.
These stuffed mushrooms are perfect for freezing, however, it's best to freeze them before baking. Freeze them in an airtight container for up to 3 months.

Serving: 1 mushroom Calories: 221 kcal (11%) Carbohydrates: 20 g (7%) Protein: 13 g (26%) Fat: 11 g (17%) Saturated Fat: 5 g (31%) Trans Fat: 1 g Cholesterol: 18 mg (6%) Sodium: 539 mg (23%) Potassium: 718 mg (21%) Fiber: 5 g (21%) Sugar: 5 g (6%) Vitamin A: 9532 IU (191%) Vitamin C: 25 mg (30%) Calcium: 231 mg (23%) Iron: 3 mg (17%)

Course: Appetizer, Side Dish

Cuisine: American

Keyword: stuffed mushrooms, stuffed portobello mushrooms

Meet Joanna Cismaru

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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