Creamy Stuffed Portobello Mushrooms
Tender portobello mushrooms are filled with a creamy ricotta and sautéed vegetable mixture, then topped with golden breadcrumbs for a satisfying crunch. This protein- and fiber-rich vegetarian dish is quick to prepare, low in carbs, and perfect as an appetizer, side, or main course for everyday meals.
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.
