Stuffed Portobello Mushrooms are a classic vegetarian dinner, but one that EVERYONE will love! These portobello mushrooms are stuffed with creamy goat cheese, sun-dried tomatoes, hearty white beans, and plenty of Parm! Done in just 30 minutes, this recipe works as a main dish or as a side.
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A modern take on a vegetarian favorite.
For a long time, portobello mushrooms were hyped up as the vegetarian version of steak.
My hot take is: steak is steak. Portobello mushrooms shine on their own without needing any comparisons, and these stuffed portobello mushrooms are the perfect showcase for them.
- Like my Grilled Portobello Mushrooms, this is a recipe where you will appreciate the meatiness of this mushroom. No, it’s not Air Fryer Steak, but it really is satisfying in a way you just don’t get with other veggies.
- A simple balsamic vinegar mixture makes the mushrooms extra flavorful, so they’re not just the vessel for cheesy goodness (more on that later!), but scrumptious in their own right.
- That big hollow center gives us lots of room for an epic cheesy, bean-y spinach filling. A lot of stuffed portobello mushroom recipes are just cheese, spinach, and maybe some breadcrumbs, but my version has cannellini beans too, which make the filling more substantive (and less likely to run all over your plate when you cut into the mushrooms).
Even though Ben was a little (okay, a lot) skeptical about having mushrooms as a main dish for dinner, all it took was one bite to sell him on the idea. Victory!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some of the highlights.
- Portobello Mushrooms. You’ll remove the stem and take out the gills. The gills are perfectly edible, but they’ll turn the filling a dingy shade of gray, which isn’t exactly appetizing!
- Balsamic Vinegar. Balsamic and mushrooms are a natural pairing. It’s richer and sweeter than other vinegars.
- Shallot and Garlic. Without these, the filling would be one-note. These add lots of depth. Yellow onion is the best substitute for shallots if you can’t find them.
- Dried Rosemary. Thyme or sage would also work.
- Baby Spinach. It looks like a lot, but it wilts down into practically nothing!
- Cannellini Beans. Because these beans are so creamy, they don’t ruin the vibe of the cheesy filling.
- Goat Cheese. YAAAAS. It makes the filling creamy without the need to fuss with an actual cream sauce. If you’re not a goat cheese fan, you can swap in ricotta.
- Sun-Dried Tomatoes. These cut some of the richness of the filling with their sweet-tart-bright flavor.
- Parmesan. For the best flavor and melt, grate your own off a block.
- Fresh Basil. Parsley would also work, but basil and sun-dried tomatoes are the real dynamic duo.
- Panko Breadcrumbs. For some crispy-crunch on the top. I don’t recommend substituting regular store-bought breadcrumbs, which are kind of like sawdust in terms of flavor and texture. Instead, toast a slice of bread and blitz it in your food processor.
A Few Variation Ideas
- Make It an Appetizer. Use the same filling, but swap in cremini mushrooms. Follow the instructions from my Sausage Stuffed Mushrooms or Crab Stuffed Mushrooms.
- Swap in Kale or Chard. Kale is heartier and has more texture than silky wilted spinach, while chard has a subtle bitterness to it. (The chard stems can be sautéed with the shallot and added to the filling.)
- Vegan Stuffed Mushrooms. Use vegan ricotta and vegan Parmesan. Easy!
What to Serve With Stuffed Portobello Mushrooms
Whether you’re serving them as a main or a side, here are some options.
Creamy goat cheese, white beans, spinach, and sun-dried tomatoes make these stuffed portobello mushrooms unlike any you’ve ever tried. The best ever!
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- 4 large portobello mushrooms stems removed
- 3 tablespoons extra-virgin olive oil divided
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 medium shallot finely chopped or ½ small yellow onion
- 2 cloves cloves minced
- ¼ teaspoon dried rosemary
- 5 ounces baby spinach about 5 packed cups
- 1 ½ cups cooked cannellini beans rinsed and drained if canned
- 4 ounces goat cheese
- 3 tablespoons chopped oil-packed sun-dried tomatoes drain and pat dry before measuring
- 4 tablespoons Parmesan divided
- 2 tablespoons chopped fresh basil plus additional for garnish
- 2 tablespoons panko breadcrumbs
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Place a rack in the center of your oven and preheat to 400°F Line a rimmed baking sheet with parchment paper.
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With a small spoon, gently scrape away and discard the mushroom gills. In a small bowl whisk together 2 tablespoons of the oil, the balsamic vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Arrange the mushrooms on the prepared baking sheet and brush both sides with the mixture. Turn stem-side down. Roast for 15 minutes while you prepare the filling.
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Warm the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook until softened, 2 to 3 minutes.
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Reduce the heat to low. Stir in the garlic and rosemary and cook until the garlic is fragrant, about 30 seconds.
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Add the spinach by big handfuls, stirring as you go so it cooks down. Continue to stir until it is completely wilted, about 2 minutes.
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Turn off the heat. Add the white beans, then crumble the goat cheese over the top. Add the sun-dried tomatoes, 2 tablespoons of the Parmesan, the basil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Stir until the goat cheese melts slightly and everything is nicely combined. Taste and adjust seasoning.
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Turn the mushrooms stem-side up. Divide the filling evenly among the caps, mounding it on top. In a small bowl stir together the panko and remaining 2 tablespoons Parmesan. Sprinkle all over the top of the mushrooms. Mist the tops lightly with olive oil oil or nonstick spray.
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Return the pan to the oven and bake until the mushrooms are tender and the filling is heated through, about 10 minutes. To brown the top, turn the oven to broil for 2 to 3 minutes (keep an eye on them and don’t walk away!). Sprinkle with additional basil and serve warm.
- TO STORE: Transfer leftover stuffed portobello mushrooms to an airtight container and refrigerate for 3 to 4 days.
- TO REHEAT: Warm the mushrooms in the microwave or in a 350ºF oven until heated through.
- TO FREEZE: Freeze in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator and drain off any liquid before reheating.
Serving: 2mushroomsCalories: 688kcalCarbohydrates: 55gProtein: 32gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 33mgPotassium: 2081mgFiber: 13gSugar: 8gVitamin A: 7706IUVitamin C: 44mgCalcium: 419mgIron: 9mg
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