Stuffed Cheese Portobello Mushrooms (Print)

Savory portobello mushrooms with creamy cheese, herbs, and crisp topping, baked to golden perfection for any occasion.

# Components:

→ Mushrooms

01 - 4 large portobello mushroom caps, stems and gills removed
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Black pepper, to taste

→ Cheese Filling

05 - 1 cup shredded mozzarella cheese
06 - ½ cup ricotta cheese
07 - ½ cup grated Parmesan cheese
08 - 1 clove garlic, minced
09 - 2 tablespoons chopped fresh parsley
10 - 1 tablespoon chopped fresh basil
11 - ½ teaspoon dried oregano
12 - ½ teaspoon chili flakes (optional)

→ Topping

13 - ½ cup breadcrumbs (panko preferred)
14 - 2 tablespoons melted butter

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
02 - Brush the portobello mushroom caps on both sides with olive oil. Season them generously with salt and freshly ground black pepper. Place them gill-side up on the prepared baking sheet.
03 - In a medium mixing bowl, combine the shredded mozzarella, ricotta cheese, grated Parmesan cheese, minced garlic, chopped parsley, chopped basil, dried oregano, and chili flakes (if using). Mix until all ingredients are well incorporated.
04 - Evenly spoon the prepared cheese mixture into each mushroom cap. Gently press down to ensure the filling is compact and fills each cap completely.
05 - In a separate small bowl, stir together the breadcrumbs and melted butter until the breadcrumbs are moistened. Sprinkle this breadcrumb mixture evenly over the stuffed mushrooms.
06 - Bake for 20 to 25 minutes, or until the cheese is gloriously bubbling and the tops of the mushrooms are golden brown and inviting.
07 - Allow the stuffed mushrooms to cool for 5 minutes before serving. This allows the flavors to meld and makes them easier to handle.

# Expert Advice:

01 -
  • Uses just one baking tray for minimal cleanup
  • Ready in under an hour and easy to prep ahead
  • Vegetarian friendly but satisfyingly hearty
  • Crowd-pleaser at gatherings or family dinners
02 -
  • High in protein plus fiber so they really satisfy
  • Great as both main course and appetizer
  • Freezes well after baking
03 -
  • Always use fresh mushrooms with a smooth cap and avoid washed mushrooms to prevent sogginess.
  • Mixing the cheeses by hand instead of a mixer keeps the filling fluffier and less dense.
  • Every oven is different so check after twenty minutes—the tops should be golden with bubbling edges.

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