These Stuffed Portobello Mushrooms are packed with flavor and make a great appetizer, side or vegetarian main dish. They’re filled with a spinach and ricotta mixture, topped with sun-dried tomatoes and a crumb for the perfect texture.
These Stuffed Portobello Mushrooms will change your mind on mushrooms! Personally, mushrooms have always been one of my favorite veggies. They’re so versatile and have a lovely meaty texture making them great for fellow vegetarians. You'll see me use mushrooms in many of my recipes, especially when they usually call for meat such as my bolognese, fried "chicken" and even vegan gravy.
There are many different types of mushrooms perfect for different dishes, but today our star are portobello mushrooms. They have the perfect shape to be able to fill up with goodies, as they're much larger than regular mushrooms. Here I've made a simple yet tasty spinach and ricotta filling, which are two ingredients that are a match made in heaven to me. They’re also topped with sun-dried tomatoes for a smoky flavor and a light breadcrumb which becomes lovely golden brown with a crisp texture.
Some other recipes I've shared using a spinach and ricotta filling are my lasagne and spinach puffs.
These stuffed portobello mushrooms not only look and taste great, but they’re also super easy to make in less than 30 minutes. You can serve them as an appetizer or side dish for gatherings but they also make a great vegetarian main meal. Wonderful to serve especially for the holidays if you have any vegetarian guests. Mushrooms are full of nutrients and vitamins which are an added bonus.
If you’re looking at introducing more mushrooms to your diet, check out my dumpling soup, mushroom pea risotto and pappardelle pasta.
Table of Contents
Ingredients and Substitutions
- Portobello mushrooms are the star. They're large and meaty, making them perfect for stuffing. After removing the stem you have a nice foundation to lay down your filling. If you can't find portobello mushrooms, the next best would be large cremini mushrooms
- Spinach, you can use fresh or frozen spinach. Personally I prefer frozen spinach as its a faster option. Ensure its thawed and drained to remove any excess water. If using fresh spinach, lightly saute in a skillet or pan
- Ricotta, this creamy cheese brings richness to the filling. I love ricotta especially when it's mixed with spinach. The combination of the two is so versatile and a match made in heaven. You can also try it with goat cheese
- Sun dried tomatoes brings a nice sweet, smoky flavor. Jarred red peppers would be great too
- Breadcrumbs are used to top off the filling. I have used panko breadcrumbs mixed with parmigiano reggiano (parmesan cheese), garlic powder and a drizzle of extra virgin olive oil. For extra cheesiness, add some grated mozzarella
How to make Stuffed Portobello Mushrooms
These stuffed portobello mushrooms are full of flavor and come together in no time at all. Follow my simple steps below.
Preheat oven to 425°F / 220°C. Remove stems from the mushrooms and clean the outside with damp power towels
Put mushrooms facing down on a baking sheet, preferably on a wire rack. This is so that the excess moisture can drip into the tray. Bake for 10-15 minutes
Drain excess liquid from the thawed spinach
Add spinach and ricotta to a bowl, season with salt and pepper and mix to combine
To make the crumb, add panko breadcrumbs, parmesan cheese, a sprinkle of garlic powder and drizzle of olive oil
Remove mushrooms from the oven and pat dry with a paper towel
Assemble by adding a spoon of mixture into each mushroom evenly
Add the chopped sundried tomatoes on top, followed by a sprinkle of breadcrumbs. Bake for 10 minutes and its ready to serve!
How to avoid soggy stuffed mushrooms?
Stuffed Portobello Mushrooms are absolutely delicious, but can become soggy and watery if not prepared correctly. Trust me, I've had to learn the hard way and wet soggy mushrooms are not very nice to eat at all. Here are a few steps to follow to avoid soggy mushies:
- Never wash the mushrooms, instead wipe them clean with damp paper towels to remove any dirt from the outsides and also the gills
- Cook the mushrooms upside down, which will allow the excess water to come out. If you have a wire rack, that's even better
- Pat dry the mushrooms once cooked to remove extra water that has come, then proceed to fill them up
Tips and Tricks
- Don't wash the mushrooms! Or you will end up with soggy wet mushies. Instead, wipe them clean with damp paper towels. You can scrape and remove the gills if you prefer, but I leave them on
- Ensure to first cook the mushrooms upside down, preferably on a wire rack. So that extra moisture can drip out. If you don’t have a wire rack, use an oven tray with holes
- Don't throw away the portobello mushroom caps/stems. You can either add them to other recipes, or you can finely chop and saute with chopped onions and add to the spinach ricotta mixture
- Ensure to squeeze the excess water from the thawed spinach otherwise it can be watery
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the oven or air fryer for about 10 minutes until warmed through
- I don't recommend freezing, as the mixture will become too watery once thawed from the ricotta and spinach
FAQs
This is totally up to you. I personally leave them on and ensure they're cleaned with a damp paper towel. You can scrape them out also if you prefer
Could be a few reasons, from washing them, the way they were baked or not patting dry before filling them up. I have some tips noted in post under the heading 'how to avoid soggy mushrooms'
Yes they certainly are. They're full of nutrients, vitamins, antioxidants and a great veggie to include in your diet
Pairing
These are my favorite dishes to serve with Stuffed Portobello Mushrooms:
More Mushroom Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Stuffed Mushrooms (Creamy Spinach and Ricotta Filling)
Ingredients
- 6 medium portobello mushrooms
- 5oz / 145g frozen spinach - thawed
- 4.5oz / 130g ricotta cheese
- 10 sun-dried tomatoes
- Salt and black pepper to taste
- Olive oil spray
Crumb
- ½ oz / 15g panko breadcrumbs
- ½ oz / 15g freshly grated parmesan cheese
- 2 teaspoons extra virgin olive oil
- Pinch of garlic powder
Instructions
- Preheat oven to 425°F / 220°C. Cut the stems off the mushrooms and wipe the outsides and gills clean with damp paper towels. You can scrape and remove the gills if you prefer, but I leave them on *Don’t throw away stems as you can use them in future recipes
- Place mushrooms facing down on an oven tray, preferably on a wire rack. This is so extra moisture can drip off the mushrooms into the tray. Bake in the oven for 10-15 minutes until cooked through
- In the meantime, drain and press the excess liquid from the thawed spinach then add to a large bowl. Add ricotta cheese, season well with salt and black pepper and stir to combine
- In a separate bowl, make the crumb by adding panko breadcrumbs, parmesan cheese, a sprinkle of garlic powder and drizzle of olive oil
- When mushrooms are cooked, remove from the oven and pat dry. To assemble, spoon the ricotta and spinach mixture into each mushroom evenly. Chop sun-dried tomatoes into smaller strips and place on top
- Sprinkle each with the breadcrumbs and bake for 10 minutes (if the crumb hasn’t browned enough, you can place under the grill for a few minutes, just keep an eye on them as the crumb can burn quickly)Enjoy your Stuffed Portobello Mushrooms as a main or side dish!
Rehana says
I made these stuffed mushrooms they come out really nice
They are my favourite
I made them more often
The sundried tomatoes and bread crumbs makes a lot of difference to the taste
Ayeh says
So happy to hear you love the flavour combination 🙂
Kevin says
I have made These for years. They are really good if you smoke them!
Ayeh Manfre says
Thrilled you love this recipe so much Kevin! Sounds delicious 🙂