Stuffed Portobello Mushrooms

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs! Here’s a recipe that doubles as a meatless dinner or a stunning side dish: and it couldn’t be more delectable. Try these spinach artichoke Stuffed Portobello Mushrooms! Yes, that’s right. It combines the deliciousness of spinach artichoke dip with the meaty, savory goodness of a baked portobello mushroom. Top it off with crunchy Italian breadcrumbs, and you’ll amaze everyone at the table! It’s vegetarian but will please every type of eater: we promise. Stuffed portobello mushrooms: an overview Alex and I have made quite a few stuffed portobello mushroom recipes in our day, but this one is the absolute best. Why? Because the filling is our famous spinach artichoke dip, which without fail wows everyone who dips into it with a hunk of crusty bread. Use this as the filling for stuffed portobello mushrooms, and transforms them into a delicious vegetarian dinner or a fancy side dish. Here’s the outline of how to cook portobello mushrooms: Bake the mushrooms: You’ll add olive oil, salt and pepper, then bake at 450 degrees for 15 minutes. Then drain out the liquid. See more […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!

Stuffed Portobello Mushrooms

Here’s a recipe that doubles as a meatless dinner or a stunning side dish: and it couldn’t be more delectable. Try these spinach artichoke Stuffed Portobello Mushrooms! Yes, that’s right. It combines the deliciousness of spinach artichoke dip with the meaty, savory goodness of a baked portobello mushroom. Top it off with crunchy Italian breadcrumbs, and you’ll amaze everyone at the table! It’s vegetarian but will please every type of eater: we promise.

Stuffed portobello mushrooms: an overview

Alex and I have made quite a few stuffed portobello mushroom recipes in our day, but this one is the absolute best. Why? Because the filling is our famous spinach artichoke dip, which without fail wows everyone who dips into it with a hunk of crusty bread. Use this as the filling for stuffed portobello mushrooms, and transforms them into a delicious vegetarian dinner or a fancy side dish. Here’s the outline of how to cook portobello mushrooms:

  • Bake the mushrooms: You’ll add olive oil, salt and pepper, then bake at 450 degrees for 15 minutes. Then drain out the liquid. See more below!
  • Make the filling: Stir together the spinach artichoke filling using spinach, artichokes, Greek yogurt, mayo, Parmesan and spices.
  • Stuff the mushrooms: Add the filling and top with Italian panko or Italian breadcrumbs. Bake another 10 minutes at 425 degrees.
Stuffed portobello mushroom recipes

Tips on how to cook portobello mushrooms: baked or roasted!

The best way to cook whole portobello mushrooms is baked or roasted, which makes them beautifully tender and brings out the savory, meaty flavor. You can do this to make a portobello burger, or it works great for stuffed. There are a few things to note about baking the portobello caps:

  • Remove the stems before baking. This is important because the stem is tough and hard to cut into. It also makes it easier to stuff!
  • Bake until just tender, but not falling apart (15 minutes). When making stuffed portobello mushrooms, you want the cup shape of the mushroom cap to stay in tact. Overbaking them can lead to collapse.
  • Important: drain all the liquid before stuffing! Portobello mushrooms contain 90% of their weight in water. That means once they’re baked, you’ll notice water has accumulated in the caps. It’s perfectly normal and expected: just make sure to drain off and discard all liquid that is released.
Portobello mushrooms

What’s Italian panko? Is there a substitute?

These stuffed portobello mushrooms are topped Italian panko, which gives them a satisfying crunch in each bite. What’s panko? Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. You can use either panko or breadcrumbs in this recipe. Note that Italian panko or Italian breadcrumbs contain seasonings and salt. It’s easily available in most grocery stores and online. You can also find gluten-free panko or breadcrumbs online to make this a gluten free recipe! If you can’t find Italian panko, here’s what to do:

  • Use regular panko and add salt and Italian seasonings. Mix 1/3 cup panko with 1/8 teaspoon kosher salt and 1/2 tablespoon Italian seasoning (or 1 teaspoon dried oregano and 1/4 teaspoon each dried basil and thyme)
  • Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.
Baked Portobello Mushrooms

Make it a meal!

Once they’re baked and stuffed, pull them out of the oven and take a bite. You’ll taste meaty mushroom, spinach artichoke dip, and a little breadcrumb crunch: it’s extraordinary! This recipe works very well as a vegetarian dinner recipe with a few side dishes. Or you can use it as a fancy side dish and pair it with steak or fish! They’re great for a dinner party, or even a romantic dinner like Valentine’s Day.

Remember if you’re serving them as a meatless main, add side dishes full of plant-based protein. Here are a few ideas:

All about portobello mushrooms

Want to know more about the mighty portobello mushroom? Here’s what you need to know about this popular mushroom variety:

  • The portobello mushroom (aka portobella or portabella) is one of the most widely consumed mushroom varieties in the world, called Agaricus bisporus. The white mushroom and cremini (aka baby bella) are the same variety of mushroom, just earlier growth stages than the portobello. The portobello is the oldest stage, so it has the most meaty and savory flavor.
  • Where to find it? You can find the portobello mushroom at most mainstream grocery stores. Often it comes packaged in containers with 3 to 6 mushroom caps.
  • What does a portobello mushroom taste like? Portobello mushrooms taste intensely meaty and savory, with loads of umami. While they taste meaty, remember to add protein to the meal if you’re making them as a vegetarian main dish! They don’t contain much protein in themselves.
How to cook portobello mushrooms

More portobello mushroom recipes

Love portobellos? They are some of the tastiest mushrooms on the planet, in our opinion! Here are a few more ways we love to eat them:

This stuffed portobello mushrooms recipe is…

Vegetarian. For gluten-free, use gluten-free panko or breadcrumbs.

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Stuffed Portobello Mushrooms (Best Ever!)


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.63 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Diet: Vegetarian

Description

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!


Ingredients

  • 6 medium portobello caps (about 10 to 12 ounces)
  • 5 ounces frozen chopped spinach
  • 2 tablespoons minced shallot (1 small)
  • 1 green onion
  • 3/4 cup chopped canned artichokes (about 1/2 can or jar)
  • 3/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 cup shredded Parmesan cheese, plus more for topping
  • 1/4 teaspoon each dried dill, garlic powder and kosher salt
  • Fresh ground black pepper
  • 1/3 cup Italian panko* or Italian breadcrumbs
  • Paprika or smoked paprika, for topping (optional)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Bake the portobello mushrooms: Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
  3. Meanwhile, make the filling: Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
  4. Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
  5. Bake the stuffed mushrooms: Bake 10 minutes until the breadcrumbs are golden. Serve immediately.  

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. If all you can find is regular panko, mix 1/3 cup panko with 1/8 teaspoon kosher salt and 1/2 tablespoon Italian seasoning (or 1 teaspoon dried oregano and 1/4 teaspoon each dried basil and thyme). 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Portobello mushrooms, stuffed portobello mushrooms, baked portobello mushrooms, how to cook portobello mushrooms, stuffed portobello mushroom recipes

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Portobello Mushroom Burger

Here’s how to make a portobello mushroom burger that everyone loves: grilled or roasted! Savory and meaty, it’s irresistible with cheese and special sauce. Oh, hello. Meet: your perfect portobello mushroom burger. This giant meaty mushroom is irresistible on is own. But add it to a burger bun and pile it high with toppings, and it’s downright outrageous! So you can make it in any season, we’ve got two methods: grilled or roasted. Of course, we prefer it grilled and eaten on the patio with the wafting smell of charcoal..but that’s just us! It’s fantastic in any season. Here are all the tricks to the very best portbello mushroom burger (we think). Make a portobello mushroom burger: grilled or roasted! To get the very best portobello mushroom burger there is, we think the grill is the number 1 method. But if it’s not summer and you want to make it too: roasting is nearly as tasty. Here’s a breakdown on both methods: Grilled portobello burger: You’ll use our Grilled Portobello Mushrooms method: grill those babies for about 15 minutes at medium high heat. Start with the gill side up, so when you flip all the extra liquid goes into the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make a portobello mushroom burger that everyone loves: grilled or roasted! Savory and meaty, it’s irresistible with cheese and special sauce.

Portobello mushroom burger

Oh, hello. Meet: your perfect portobello mushroom burger. This giant meaty mushroom is irresistible on is own. But add it to a burger bun and pile it high with toppings, and it’s downright outrageous! So you can make it in any season, we’ve got two methods: grilled or roasted. Of course, we prefer it grilled and eaten on the patio with the wafting smell of charcoal..but that’s just us! It’s fantastic in any season. Here are all the tricks to the very best portbello mushroom burger (we think).

Make a portobello mushroom burger: grilled or roasted!

To get the very best portobello mushroom burger there is, we think the grill is the number 1 method. But if it’s not summer and you want to make it too: roasting is nearly as tasty. Here’s a breakdown on both methods:

  • Grilled portobello burger: You’ll use our Grilled Portobello Mushrooms method: grill those babies for about 15 minutes at medium high heat. Start with the gill side up, so when you flip all the extra liquid goes into the grates.
  • Roasted portobello burger: You need only 15 minutes at 450 degrees Fahrenheit to roast up your mushrooms! Make sure to drain the extra liquid. Sometimes we like to add a few shakes of liquid smoke before roasting to emulate a grilled flavor. Just be careful not to overdo it!
Grilled portobello mushrooms

Two important things to know about portbello burgers

The key to the perfect portobello mushroom burger is the toppings. An important thing to keep in mind: portobello mushrooms have a soft texture. Sometimes they can get a little lost in the bun. This is why the toppings are so important. They add contrasting textures to make for a satisfying sandwich.

Another thing: portobello mushrooms are not filling! Because you’re using them in place of a protein, you’d think that they’d be just as filling as burger. Nope! A portobello mushroom burger is not filling unless you add toppings that have some protein. That’s why we like to load ours with cheese…

Portobello burger

Load on toppings to add texture and keep it filling!

With those two things in mind, you can construct a portobello mushroom burger that has texture and is filing! Here are the toppings that we chose — but of course, you can get creative and use whatever you’d like:

  • Lots of cheese! To keep it filling, we like to add lots of cheese (two slices). Substitute your favorite vegan cheese for a plant-based sandwich.
  • Crunchy veggies: Lettuce and red onion help to add texture and crunch
  • Tomato: Because it’s just good.
  • Sauces: It’s also important to add some great sauces to amp the flavor. We like adding Basil Pesto because it’s garlicky (optional), and then of course our Special Burger Sauce that’s super tangy, creamy and savory all at once.
Burger sauce

Top with special sauce

This Special Burger Sauce we created just for these portobello mushroom burgers! Veggie burgers in particular need good sauces, because they can be dry or bland without them. This burger sauce is like all your favorite burger condiments in one, and tastes a little like a Big Mac sauce. Here’s what’s in it:

  • Organic ketchup
  • Mayonnaise
  • Mustard (either yellow or Dijon)
  • Pickle juice
  • Hot sauce
Portobello mushroom burger

Make it a meal! What to serve with portobello mushroom burgers

These portobello mushroom burgers are a great vegetarian or vegan dinner idea! There are lots of sides that go well with burgers: here are some of our favorites:

This portobello mushroom burger recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use vegan cheese or omit and load with other toppings!

Print
Portobello mushroom burger

Perfect Portobello Mushroom Burger


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Here’s how to make a portobello mushroom burger that everyone loves: grilled or roasted! Savory and meaty, it’s irresistible with cheese and special sauce.


Ingredients

  • 4 portobello mushrooms
  • 2 to 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 8 slices provolone or sharp cheddar cheese (or substitute vegan cheese)
  • For serving: Buns, lettuce, tomato, red onion, Basil Pesto (optional), Special Burger Sauce

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit) or preheat an oven to 450 degrees*.
  2. Clean the portobello mushrooms and remove the stems. Place them on a baking sheet gill side up. Drizzle the tops the olive oil and use your hands to rub on the bottoms. Then place them back on the sheet gill side up and sprinkle with garlic powder, smoked paprika, kosher salt and several grinds of black pepper. Rub them until evenly coated.
  3. For the grilled method: Place the mushrooms directly on the grates gill side up, and grill 10 to 14 minutes until tender and juicy. Liquid will pool in the cap. Flip the mushrooms (this drains the liquid into the grates). Then top with the add cheese slices and cook for an additional 2 to 3 minutes until melted. Tip: Step up your burger and grill the burger buns for about 1 minute on one side until lightly toasted!
  4. For the roasted method: Place the baking sheet in the oven and roast for 15 minutes until tender. Drain of any excess liquid, then top with cheese and roast another 1 minute until the cheese melts.
  5. Serve: Place the mushrooms on buns. Top with lettuce, tomato, red onion, basil pesto (optional), and Special Burger Sauce.

Notes

*If you want to infuse a little smoky flavor to the roasted version, add a few shakes of liquid smoke to each mushroom (it’s potent, so don’t overdo it).

  • Category: Main Dish
  • Method: Grilled or Roasted
  • Cuisine: American

More great veggie burgers

There are lots of other great ways to make a veggie burger! Try them all:

  • Best Veggie Burger This mouthwatering veggie burger is slathered with barbecue sauce and doesn’t fall apart on the grill! It’s truly the best you’ll find.
  • Best Chickpea Burgers A hugely satisfying plant-based dinner! Here they’re painted with BBQ and served topped with vegan bacon and spicy mayo.
  • Black Bean Burger Bursting with flavor! Gluten free and topped with spicy mayo & sprouts.
  • Falafel Burger Easy to make and healthier than traditional falafel! Serve with or without a bun, topped with any sauce you like.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes