These stuffed portobello mushrooms are a comforting, flavorful vegetarian dish that combines creamy ricotta, fresh vegetables, and a crispy breadcrumb topping.
High in plant-based protein and fiber while remaining low in carbs, they’re packed with good fats from olive oil and minimal saturated fat.
Quick, easy, and satisfying, they’re perfect for weeknight dinners or meal-prep-friendly lunches.
Creamy Stuffed Portobello Mushrooms
Equipment
- 1 Baking Sheet
- Aluminum foil or parchment paper
- 1 Medium Skillet
- 1 small mixing bowl
- 1 spoon
- 1 knife and cutting board
- 1 brush (optional, for oil)]
Ingredients
- 4 large portobello mushrooms
- 3 tablespoons extra virgin olive oil
- 1 ¼ teaspoons fine salt
- 2 teaspoons Italian seasoning
- 1 medium tomato sliced into rounds
- 3 large garlic cloves minced
- 2 cups packed baby spinach coarsely chopped
- 3 green onions coarsely chopped
- ½ cup whole milk ricotta cheese
- ¼ cup breadcrumbs
Instructions
- Preheat and Prepare Your Workspace: Before you touch a single mushroom, it’s essential to get your oven ready and organize your ingredients. Preheat your oven to 350°F (175°C). This ensures the mushrooms will bake evenly when the time comes. Line a baking sheet with aluminum foil or parchment paper, which will prevent sticking and make cleanup easier.Gather all your ingredients—mushrooms, olive oil, garlic, ricotta, breadcrumbs, vegetables, and seasonings—so everything is within reach. This “mise en place” approach keeps the cooking process smooth and stress-free.
- Clean and Prep the Mushrooms: Mushrooms are like sponges—they absorb water, so never rinse them under running water. Instead, gently wipe each portobello mushroom cap with a dry or slightly damp towel to remove any dirt or debris. Now, carefully snap off the stems—these will be used later in the filling, so don’t toss them! Using the edge of a spoon, gently scrape out the dark gills from the inside of each mushroom cap. Take your time here; you want the caps intact to hold the filling. Place the cleaned and hollowed mushrooms on a plate for the next step.
- Oil and Season the Mushroom Caps: Brush or rub 1 tablespoon of extra virgin olive oil over the outer surfaces and edges of each mushroom cap. Make sure they are evenly coated—this will help them roast beautifully and develop a rich flavor. Place the mushrooms hollow side up on your prepared baking sheet. Sprinkle about 1/4 teaspoon of fine salt and 1/2 teaspoon of Italian seasoning evenly over the tops. Lay a slice of tomato on top of each mushroom—this adds both flavor and a lovely visual appeal. Set the tray aside; these mushrooms are now ready to be filled later.
- Chop the Vegetables for the Filling: Take the reserved mushroom stems and coarsely chop them into small, bite-sized pieces. Chop the green onions and roughly chop the baby spinach. Mince the garlic cloves finely. These chopped vegetables will combine with the ricotta to create a creamy, flavorful filling. Preparing them now ensures the sauté process is smooth and quick.
- Sauté the Vegetables: Place a medium skillet on medium-low heat and add the remaining 2 tablespoons of olive oil. Allow the oil to heat until it begins to shimmer, indicating it’s ready. Add the minced garlic first and stir constantly for about 30 seconds, just until fragrant—be careful not to burn it. Then, add the chopped mushroom stems, spinach, and green onions. Sprinkle in the remaining 1 teaspoon of salt. Cook the mixture for approximately 5 minutes, stirring occasionally, until the spinach is wilted and the mushrooms have softened. Once done, remove the skillet from heat and set it aside to cool slightly.
- Mix the Ricotta Filling: In a small mixing bowl, combine the ricotta cheese with 1 1/2 teaspoons of Italian seasoning. Stir until smooth and evenly seasoned. Next, fold in the sautéed vegetable mixture. Make sure the filling is fully incorporated—the spinach, mushrooms, and onions should be evenly distributed throughout the creamy ricotta. This ensures each bite is packed with flavor.
- Stuff the Mushrooms: Using a spoon, carefully fill each prepared mushroom cap with the ricotta and vegetable mixture. Press the filling gently but firmly so it stays in place. Each mushroom should have a generous portion, filling the cavity to the top. Smooth the surface slightly to create an even layer, ready for baking.
- Bake the Stuffed Mushrooms: Place the stuffed mushrooms in the preheated oven. Bake at 350°F (175°C) for 15 minutes. During this time, the mushrooms will soften and release some of their natural juices, while the filling warms and starts to meld with the mushrooms. Keep an eye on them to avoid overcooking, but this short bake ensures they remain tender and flavorful.
- Add the Crispy Topping: After baking, remove the mushrooms from the oven. Sprinkle the breadcrumbs evenly on top of each stuffed mushroom, then drizzle a little more olive oil over the breadcrumbs. This extra drizzle helps create a golden, crispy topping that contrasts beautifully with the creamy ricotta.
- Broil for a Golden Finish: Switch your oven to low broil. Place the mushrooms back in the oven for 3–5 minutes, keeping a close eye on them. You want the breadcrumbs to turn golden brown without burning. If your oven doesn’t have a low broil setting, broil on high for 1–2 minutes instead, watching carefully. The result should be a perfectly crisp topping that adds both flavor and texture.
- Cool and Serve: Once the breadcrumbs are golden, remove the mushrooms from the oven and let them cool for 5 minutes. This brief resting period allows the filling to set slightly, making them easier to serve and enjoy. Arrange the stuffed mushrooms on a platter and serve as a delicious appetizer or pair with a fresh side salad for a light but satisfying meal.
Notes
- Gently wipe mushrooms with a damp cloth rather than rinsing to avoid sogginess.
- Save the mushroom stems—they add extra flavor and texture to the filling.
- For a crispier topping, drizzle olive oil over the breadcrumbs before broiling.
- Spinach can be swapped for kale or Swiss chard for variety.
- Air fryer option: bake stuffed mushrooms for 10 minutes, then brown breadcrumbs 3–5 minutes.
- Watch the broiler closely to prevent burning; low broil is ideal.
- Serve immediately after broiling for the best texture, though leftovers reheat well.
Chef’s Secrets For Perfect Mushrooms
To achieve the perfect stuffed portobello mushrooms, attention to detail is key.
Start by thoroughly cleaning the caps without submerging them in water; mushrooms are like sponges and will absorb moisture, which can make them mushy.
When removing the gills, be gentle—this creates space for the filling while keeping the cap intact.
Sautéing the mushroom stems, spinach, and onions separately allows each vegetable to release its flavors while keeping the filling vibrant and not watery.
Finally, broiling at the end develops a golden, crunchy breadcrumb topping, balancing the creamy filling and tender mushroom beautifully. A light brush of olive oil before broiling ensures a rich, satisfying finish.
Serving Suggestions For Mushrooms
Stuffed portobello mushrooms are versatile and can be served in many ways.
For a light, refreshing meal, pair them with a crisp green salad or roasted vegetables.
They also work beautifully as a centerpiece for a vegetarian dinner plate alongside quinoa, couscous, or garlic mashed potatoes.
If serving as an appetizer, consider cutting them into smaller wedges or halves for easy plating.
A drizzle of balsamic reduction or a sprinkle of fresh herbs like parsley or basil enhances both flavor and presentation, making the dish feel restaurant-quality.
Storage Tips To Keep Fresh
These mushrooms can be stored for later enjoyment with a few simple tips.
Allow them to cool completely before refrigerating to prevent condensation from making the breadcrumbs soggy.
Place them in an airtight container and store in the fridge for up to 3 days.
To reheat, use a preheated oven at 350°F (175°C) for 5–7 minutes to retain the crispiness of the topping.
Avoid microwaving if possible, as this can make the mushrooms watery.
The filling mixture can also be prepared ahead of time and stored separately in the fridge for up to 24 hours, making meal prep simple and efficient.
Frequently Asked Questions
1. Can I use other mushrooms instead?
Yes! While portobello mushrooms are ideal for their size and meaty texture, cremini or large white mushrooms can also work. Adjust cooking time slightly for smaller caps, as they will require less baking.
2. Is this recipe suitable for a low-carb diet?
Absolutely. The dish is naturally low in carbohydrates, and the combination of mushrooms, ricotta, and vegetables provides protein and fiber. For an even lower-carb option, reduce or omit the breadcrumbs.
3. Can I make this recipe vegan?
Yes! Replace ricotta with a plant-based cheese alternative and use olive oil or vegan butter for sautéing. Nutritional yeast can be added for a cheesy flavor while keeping it fully vegan.
4. How do I prevent the mushrooms from becoming soggy?
Avoid rinsing mushrooms with water. Brush them clean with a dry or slightly damp towel, and remove excess moisture. Sautéing the vegetable filling thoroughly also prevents excess liquid from seeping into the mushroom caps.
5. Can I prepare this recipe ahead of time?
Yes, the filling can be made a day in advance and stored in the fridge. Assemble the mushrooms just before baking to maintain the freshest texture. This approach is excellent for meal prep or entertaining.
