American
Stuffed Portobello Mushrooms
Portobello caps are filled with sauteed spinach, onion, tomatoes, and breadcrumbs, then topped with mozzarella and baked. The mushrooms roast at 400°F until the caps are tender and the cheese melts.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Scraping out the dark gills makes room for the filling and keeps it from turning gray.
- A few minutes on the stove wilts the spinach so the caps are not overflowing with raw leaves.
- Breadcrumbs soak up the mushroom juices so the filling is not soggy.
- A hot oven, 400°F, browns the cheese before the caps collapse.
Ingredients
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Instructions
- 1
Heat the oven to 400°F.
- 2
Twist the stems off the portobello mushrooms and scrape out the gills with a spoon. Rub the caps with 1 tbsp of the olive oil and set them gill-side up on a baking sheet.
- 3
Heat the remaining 2 tbsp olive oil in a skillet over medium heat. Cook the onion until soft, about 4 minutes. Add the garlic and cook 30 seconds.
- 4
Add the spinach and cook until wilted, about 2 minutes. Stir in the cherry tomatoes, breadcrumbs, kosher salt, black pepper, and Italian seasoning.
- 5
Take the skillet off the heat and stir in half of the mozzarella and the parmesan.
- 6
Spoon the filling into the caps. Top with the remaining mozzarella.
- 7
Bake at 400°F until the caps are tender and the cheese is melted and spotted brown, 16 to 18 minutes.
- 8
Rest 3 minutes and serve.
Pro tips
- Do not skip scraping the gills if you want a cleaner-looking filling.
- If the caps are very wet, bake them empty for 5 minutes, pour off the liquid, then add the filling.
- A rimmed baking sheet catches the juices so they do not smoke on the oven floor.
Easy substitutions
- Mozzarella cheese
- Provolone
- Fresh spinach
- 4 oz frozen spinach, thawed and squeezed
- Breadcrumbs
- Crushed crackers
Storage and reheating
Storage
Refrigerate leftovers up to 3 days.
Reheating
Warm on a baking sheet at 350°F until the caps are hot, about 12 minutes. Microwaving softens them.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 281
- Protein
- 14 g
- Carbs
- 18 g
- Fat
- 17 g
- Fiber
- 4 g
Moderate · Oven, Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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