These Vegetable Stuffed Portabella Mushrooms are incredibly delicious! They’ve been a favorite in our home, and with all of you, for years! They are hearty, filling and tasty, yet low in carbs and fat!
Vegetarian | Vegan Options | Gluten Free Options
When I first started this blog, I didn’t think about how transformations of my own diet could impact my work. I was an omnivore when this blog began. But, over the years, as life naturally does change, so do our eating habits. Our perception of “healthy” is constantly reshaping, just as our needs do.
When my daughter became a vegetarian, years ago, I felt compelled to join her. At first, it was kind of a show of support. After a few months in, I felt a change. As time went on, I couldn’t imagine going back.
Years later, here I am…comfortable and happy to call myself a vegetarian. It was difficult to imagine how that would impact my readers, given that some of my older chicken, seafood and meat recipes were their favorites.
But, I wouldn’t be true to myself, or to all of you, if I published recipes that I couldn’t properly test.
So, I’m finally embracing my vegetarianism and relishing in creating recipes that will satisfy anyone…vegetarian or not. I think this recipe may be one of the most perfect examples of that.
I want this blog to be a place where you’ll find plant-based options that are satisfying in a way that doesn’t make you, or any carnivores in your life, stop and think, “I’m only eating this because it’s healthy…I’d rather be eating a pork chop right now.”
You know what I mean. Healthy, plant-based recipes really can be delicious and satisfying.
That’s where portabellas (also spelled portobellos and portobellas) come in. They are hearty, flavorful and really versatile.
Interestingly, portabellas are actually large cremini mushrooms. They both have a firm texture and lots of flavor, making them perfect for stuffing. Their size is really the only difference.
Stuffing them this way, with sautéed vegetables and just a bit of breadcrumbs and cheese, tastes like they couldn’t possibly be good for you…but they are!
These mushrooms look so cheesy, but I use very little cheese. Between the mushroom and the vegetables, there is so much flavor, you really don’t need a lot of cheese or fat to make them taste good.
Use this recipe as a guide and feel free to substitute with whatever veggies you’ve got in the fridge. To make these vegan, either omit the cheese or use a vegan cheese and to keep these gluten free, use gluten free breadcrumbs.
Vegetable Stuffed Portabella Mushrooms
Ingredients
- 4 large portabella mushrooms wiped with a damp paper towel
- 2 tablespoons olive oil plus more for coating the mushrooms
- 1 large sweet onion diced
- 2 medium zucchini diced
- 1 roasted red pepper diced
- 4 – 6 sun dried tomatoes chopped
- 2 – 3 cloves garlic minced
- 1 large handful of spinach
- 1 pinch dried oregano crushed between your fingers
- dash of crushed red pepper flakes
- freshly ground black pepper to taste
- 1/4 cup dried breadcrumbs see notes to make this gluten free
- 1/4 cup grated Parmesan see notes to make this vegetarian/vegan
- 1/4 cup shredded mozzarella cheese see notes to make this vegan
Instructions
- Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
- Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
- Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
- In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.
- Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.
- Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
- Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.
Notes
Oh…and just a little mushroom humor…
Why was the mushroom a big hit at the party? Because he was a really fungi! :) :) :)
If you love these Vegetable Stuffed Portabella Mushrooms, you’ll love…
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This spicy Vegetable Jambalaya is amazingly vegan and gluten-free. It’s one of my favorite dishes. It is easy enough for a weeknight dinner or perfect for easy entertaining. Get that recipe here!
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You are going to love these Vegetable and Quinoa Stuffed Zucchinis! Simple and delicious, these can be assembled ahead of time and baked when ready to eat! They are vegetarian, gluten-free with vegan options. Get a printable recipe here!
Vegetable Cacciatore with Soft Polenta
This Vegetable Cacciatore, served with the tastiest and creamiest recipe for Soft Polenta, has all of the flavor of traditional cacciatore and may become your favorite bowl of comfort food. Get both recipes here!
Baked Mushrooms and Fontina Dip
And…if you love mushrooms as much as I do, this Baked Mushrooms and Fontina Dip is for you! It’s an easy, delicious appetizer. Get the recipe here.
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Let me start by saying the flavors of this dish are fantastic. I only changed the order I added components to my sauté pan. The zucchini and roasted red bell pepper only take a couple of minutes to cook. I cooked the onions (added carrots) until the onions were translucent then added garlic. I added the squash and bell peppers and only cooked a minute or 2 then added the spinach and proceeded as the recipe states. Great textures and flavor. I also added toasted pecans as another reviewer suggested. Next time will do in cremini mushrooms and serve as an appetizer or first course. Definitely a keeper recipe.
Thanks for sharing your tips and for your kind words! I’m so happy you enjoyed this. And yes, this mixture makes the most delicious bite-sized stuffed mushrooms as well!
I’ve never left a review before. This is an incredible recipe! I made it gluten free by using gluten free breadcrumbs that I toasted. Really delicious!
OH, how sweet, Jane! I’m honored! Thrilled you enjoyed this and love that you adapted it to be gluten free! Yay! :)
Found this amazing recipe and making it tonight. One thing I was confused about is the roasted red pepper. Is it a whole raw pepper or the jarred roasted red pepper that are much smaller pieces? I bought a red pepper before I realized it specified a roasted red pepper!
You can use either, Karen. I’ve used both depending on what I have on hand. It’s a very adaptable recipe.
Caroline, this may be the best stuffing I have ever put in my mouth–even before filling the mushrooms with it! Oh my gosh, I just wanted to eat a whole pan full by itself. I did use a little nutritional yeast in place of the parm and didn’t top with cheese. Otherwise, I followed your recipe exactly.
I just found you, but can’t wait to try more of your vegan/WFPB recipes. Thank you, thank you, thank you! Please keep up the great work.
Susan! Thank you so much…this was such a sweet message! I love the nooch you added…such a great tip to punch up the flavor! So happy to have you in this space…hope you find more recipes to enjoy. Best to you!
I can’t WAIT to make these!But, do you have to bake the portobello’s first before you put the stuffing in and then bake again? That was in another recipe, so just wondering.
So happy to hear that, Nancy! No need to pre-bake. Just follow the recipe as is and it’ll be delicious!
Can you use Kale? Or can you substitute the spinach for Kale or use both?
Hello Deirdre! Yes…kale would be lovely in this dish! Let me know how it turns out. :)
Great. Made the vegan version. Will make again and serve for company. Hearty and beautiful!
That’s so nice to hear, Gretchen! Thank you! Yes…I make this vegan now too and you’d never know!
These stuffed mushrooms were absolutely Amazing!!!! I made them 3 days ago and I am making them again tomorrow. I didn’t add the mozzarella because of my diet but they were so flavorful I didn’t miss the cheese at all. Thank you Caroline!!!! Regards, Dawn
Thank you so much, Dawn! You’re so kind! I agree…the cheese can totally be omitted!
Hi – is there a replacement for garlic and/or is this flavorful enough with no garlic and no garlic replacement? Thank you!
Hi Joan! Great question. You can certainly omit the garlic in this recipe…it will still be delicious!
I absolutely love this recipe! The only thing I do different is add a packet of Sazon to the seasoning & I eliminate the breadcrumbs. I make it alllll the time & it’s always a hit! Thank you!
Ooooh…adding Sazon it a great idea, Nicole! I’ll give that a try! So happy you’ve been enjoying this as much as we do! Thank you for sharing!
Is there nutrition chart for this recipe?
Not at the moment, Alicia. There are some great online nutrition calculators though.
Delicious! I added some extra herbs and red pepper flakes to give it kick, and paired this with roasted garlic baby potatoes. Looking forward to trying other recipes on this site.
Oh, that sounds delicious, Jen! So glad you enjoyed it and hope you find more recipes here to love! :)
I’ve made this recipe a few times now, and it’s always a hit. One of my favorite things about it is that you can put the leftover stuffing into an omelette the next day. I’m eating one now and it’s amazing.
Travis! That’s such a great idea! I really appreciate you sharing that tip! So glad this has become a regular in your home…it is in ours too! :)
I have made this recipe a half dozen times already. It’s my new favourite.
Wow! That makes me so happy, Chantal! We make variations of this often too! Thanks for the stars and your sweet comment! xo
This recipe was AMAZING! My sister made them for our Moms birthday luncheon and we all felt the same way. I am not a vegetarian but didn’t miss the meat at all!! I can’t wait to make them myself so I can stop talking about them! Just soooo YUMMY!
Jean! I’m jumping for joy! How sweet to hear that you all enjoyed these so much! Happy birthday to your Mom! Hope it was a wonderful day! xo
i need to know ingredients
You’ll find the ingredients on the recipe card, Flo. Just scroll up from here.
Your recipe found its way to Austria. We just enjoyed it, and it was wonderful.
Warmest wishes from Graz!
Christian
How sweet! I’m so happy you enjoyed this recipe, Christian. And so kind of you to take the time to let me know! xo
I made this a few days ago and it was DELICIOUS! I’m not a fan of zucchini so I substituted a small butternut squash and it turned out amazing. I also misread the instructions and mixed all of the cheese in before I baked it and then added a tiny bit of mozzarella on top at the 30 minute mark and baked it for 12 more minutes and it was delicious. I definitely recommend this recipe especially to serve to people who aren’t vegetarian because they won’t miss meat at all!
You are so sweet, Tia! I’m so glad you enjoyed these and love the changes you made. Thanks for taking the time to share and comment! xo
Fantastic! Made as directed except only had two large caps, so used 4 small portobellos. Served with a big greens salad and local stone ground corn cakes. Great eating!
Thank you, Fern! I love this recipe with smaller mushrooms! It makes a really nice appetizer or side dish. I’m intrigued by the sound of stone ground corn cakes…sounds amazing! I’d love to hear how you make yours!
Variations in spelling will always occur & given that the definitive etymology remains a mystery, it comes down to personal preference. I just love that regardless of whether you are referring to a White Button, a Swiss Brown, a Crimini or a Portobello you are referring to the same mushroom at different stages of its maturity! 😄
They’re only called portabella, etc. by people that spell them incorrectly – they’re portobello mushrooms
Just as crimini mushrooms are always crimini, unless spelled incorrectly.
Hmmm…you may want to take that up with the wordsmiths at the Merriam-Webster dictionary, Mike. 👉🏼 https://www.merriam-webster.com/dictionary/portabella and…👉🏼 https://www.merriam-webster.com/dictionary/cremini
Darn, I forgot to buy zucchini. I made these mushrooms couple of weeks ago and thy were amazingly delicious. I’m plant base eater and substituted the cheeses with nutritional yeast and vegan parmesan. Well, has to wait till tomorrow!
Helena! I’m so happy you’ll be making these again! If you’re ever missing an ingredient or two, just use what you have in the fridge. They’ll still be delicious! Love your substitutions…thanks for sharing! xo
This recipe is FABULOUS! Just starting this plant based diet lifestyle and how to can’t wait to make these again!
Congratulations on going plant-based, Sharon! That’s awesome! I’m really glad to hear you liked this recipe so much. It’s definitely a favorite around here! xo
Made these mushrooms for dinner tonight and had to come back and leave a comment…they were THAT good! Full of flavor, filling, and so easy to make. The vegetable filling mixture is a great way to use up veggies in the fridge. I added some butternut squash and a few mushrooms I had as well as some fresh rosemary and basil. The roasted red peppers and breadcrumbs are such a nice addition to the filling. Can’t wait to make these again, thanks for a fabulous recipe!
Love your additions, Jen! I’m so glad you liked this so much! Thanks so much for your kind words! xo
Really delicious! Due to a rushed day, I had to alter a few things – cut up and dry sauteed two onion bagels for the breading, and topped with aged extra sharp cheddar instead of mozzarella. But it turned out wonderful. It was rich and filling. We didn’t even have a side dish! The roasted red peppers and sun-dried tomatoes were key. Next time, I’m going to do 6 mushrooms and double the stuffing amount because it is so scrumptious. I think a weekly dinner item for sure! Thank you for the recipe!
Thanks so much for sharing your adaptations, Pattie! Sounds delicious! I’m so happy you enjoyed these. Thanks so much for the stars! xo
OOPS! Forgot the stars! Here you go!
Glad you loved it! Thank you!
Saw your beautiful photo, read the ingredients and knew I needed to make these! And they were simply delicious! I followed your recipe almost to a t – even used the sun-dried tomatoes, which I’m not a huge fan of. The only thing I changed is instead of oregano, which I don’t care for outside of Italian sauces, I used fresh thyme, which I just love using with veggies.
This is an intense preparation recipe – LOTS of chopping – ,but I’m sure as I make it again and again, it will become easier, since I’ll know better what I’m doing.
Thanks for an exceptional eating experience!
(Note: Whenever I cook with zucchini or yellow squash, unless they’re baby-sized, I always cut them in half horizontally and then scoop out the seeds. (Don’t like the seeds.) It also makes the dicing a LOT easier.)
You are so sweet, Ann! I’m happy to hear you enjoyed these and love your tips. Thanks so much for sharing! :)
this sounds great can’t wait to try it tomorrow… but there’s nothing in there about how to roast the red pepper. any great ideas for that? Thanks J
Great question, James! I typically use jarred roasted red peppers. They’re just convenient and taste great. You can certainly roast your own. You can do that in the oven or simply over a flame on your stove. If that sounds like too much work and you don’t have jarred peppers…just go ahead and add a red pepper in with the onion and sauté. Hope that helps!
Stuffed mushrooms were reaallyyy good. I added the stock and gills to the fried veges and used différent cheeses cause I didn’t have mozzarella.
Great idea, Andre! Thanks so much for sharing that and for the five-star rating! So glad you enjoyed these!
Oh wow just made this tonight and can’t tell how fabulous it was!!! My husband and I thoroughly enjoyed it!!! Have been looking for a recipe for meatless Monday’s and this is a winner!!! Will absolutely pass this recipe to my friends!!! Thank you for an absolutely delicious recipe!!!
Susan! You just made my day! Thank you so very much and I’m really thrilled that you both enjoyed this recipe. xo
I am so happy I found your blog. I cannot wait to try this recipe. We love mushrooms and everything in them. Need to go to the store for mushrooms & spinach. I am also going to try some of your other recipes listed. I didn’t see one for stuffed eggplants. Do you have one for them? I will rate the stuffed mushrooms as soon as I make them. From the picture and the list of ingredients I’m sure it will be a 5.
I’m so glad you made your way here too, Debbie! Hope you had a chance to make these. This is a favorite in my house. I love making stuffed eggplant! I don’t currently have a recipe on the blog, but will do one soon with you in mind! :) In the meantime, you can certainly use this recipe adapting it with eggplant in place of mushrooms. Enjoy!
These mushrooms were delicious! We are not big meat eaters, so i’m always looking for something to rotate between chicken or turkey at our house. This one is a keeper. My husband and I both loved it. I only made one substitute- I used a bell pepper, instead of tomatoes (just because I don’t like them). Thanks for a great recipe to add to my list.
That’s awesome, Brandi! So glad you all enjoyed this recipe! One of the things I like best about it, is that you can easily make it your own by using whatever you have on hand or whatever veggies you like best! Thanks for taking the time to comment and rate this…so sweet of you! :)
Always looking for vegetarian recipes. This one is a keeper. We really enjoyed it. Ellie
Ellie, I’m so happy to hear that…and really appreciate you taking the time to let us know! Thanks so much!
I almost never leave comments, but I had to for this recipe! There is not one thing I could find to criticize this delicious dish! This meal is full of flavor, quick, easy, and the ingredients are all so cheap! I will definitely be saving this recipe as a favorite to make again and again!
Wow…I’m so happy you enjoyed this as much as I do, Kim! You are so sweet and your comment brightened my whole day! Thank you so much! xo
This was a weeknight meal and it really delivered. It was easy enough to do all after work. Would be even easier if you did the prep (veg chopping) the day before. Really tasty. I accidently left the bread crumbs out…and the flavor didn’t suffer. I mention – because that makes it GF. Would be a great recipe to use up what’s in the fridge!
That’s so true, Nona…this recipe is great for cleaning out the fridge! So glad you found them easy to put together. Thanks so much for letting us know! xo
I’ve made these so many times and keep forgetting to write to let you know how much we love this recipe! Also can’t wait to try your veggie shepherds pie. That looks delish. Thanks for the great recipes!
Wow…so great to hear, Virginia! Thanks so much for taking the time to let me know. I hope you get a chance to make that shepherd’s pie…it’s become a regular in our house! xo
Outstanding! Made them for a party and had to give everyone the recipe!
Wow, Ben! That’s so nice to hear! Thanks so much! Happy New Year!
Thanks for sharing this stuffed Portabella Mushrooms, I have tried it, and it turned so well. Have shared stuffed portabella Mushrooms recipe with my friends.
These sound wonderful. Can they be frozen after baking? We have some diet piculiarities in my house but I def want to make these and will to save some for future lunches/dinners.
So glad you’ll be making these, Kim! I wouldn’t freeze these. Mushrooms contain lots of moisture and would become unpalatably watery and possibly rubbery if frozen. You can certainly keep them refrigerated for up to 3 days after preparing. They reheat perfectly in the oven! Hope that helps!
Fantastic.
Yay! Thrilled to hear it!
I just recently found your blog because I was looking for a portabella mushroom recipe. OMG this was wonderful. My family gave it 4 stars as that is how we rate dishes, 4 is the top!!!! The only thing I didn’t have was the mozzarella so I added a spoonful of fresh ricotta. To the mixture and a thin slice of provolone on top. I Definitely signed up for your supscription. Thank you so much!!!
This made me so happy, Billie! Love that you used ricotta and provolone…I’ll have to try that…it sounds delicious! Thanks so much for your kind words and welcome to the blog! Hope you enjoy cooking from it! :)
I made these a while ago and forgot where I got the recipe. Well, I finally found you again and I’m making these tonight. Totally. Delicious. I will definitely be trying more of your recipes!
I’m SO glad you found this recipe again, Christina! That’s happened to me too and it’s so frustrating! Glad to hear you enjoyed these…they happen often in our house. Thanks so much for your kind words! xo I hope you find some more inspiration here!
I actually chopped the portobellos, used all the other ingredients and made pizzas with the mushroom mixture. It was delicious! You can do so many things with this.
Glad you found a new way to enjoy this recipe, Laurie-Anne! Thanks for sharing! :)
This was very good. I pretty much followed the directions except I also added parmesan cheese and a little extra mozzarella. Served them as a side with grilled steak and a salad.
Sounds perfect! So glad you enjoyed them!
Hi. I just made this and they are delicious! I want to serve them tonight sohow do I reheat them and for how long?
So glad to hear you enjoyed them, Ciara! Prepping ahead and reheating is such a great idea. To reheat, remove the stuffed mushrooms from the fridge for about 10 to 15 minutes while you preheat your oven to 375 degrees. Place them in the oven for 10 to 12 minutes, or until heated through. Enjoy! :)
I had to come back to tell you just how delicious these were! Made them last night for my boyfriend for Valentine’s Day. I’m vegetarian but he’s not. He said he could eat these every night! I served these with some buttered penne and it was a perfect dinner. I really love your recipes and can’t wait to try more.
Madeleine, I’m happy dancing right now! :) I love that your boyfriend enjoyed these so much! Pairing these with buttered pasta sounds divine! Thanks for sharing that and for your kind words! xo
Really, really excellent vegetarian dish. I didn’t have eggplant so substituted regular mushrooms which worked just fine. One change I would make would to be to cook the whole dish maybe 15-18 minutes to make the portobello a little bit more tender.
So glad you enjoyed this, Elizabeth! I’m not sure what you mean about the eggplant substitution, though, as there isn’t any in this particular recipe…but happy it worked for you.
These are so good, I make them all the time now! Thanks for the great recipe!
So happy to hear that, Danielle! This is on our regular rotation, too! Thanks so much and happy, healthy new year to you!
I’ve made this recipe so many times. It is really delicious. I just made it for Christmas Eve and everyone asked for the recipe. They could’t believe it was all vegetarian. Thank you for this recipe.
Thanks for your sweet comment, Charlie! This makes me so happy! Happy New Year!
Hi! Any idea how many carbs are in each one?
Hi Stephanie! There are about 20 or less grams of carbs per serving. Isn’t that great? :)
These were terrific!!!! I did modify by not including spinach, breadcrumbs, or grated parm. Included a lot of spices including italian, oregano, pepper, and Mrs. Dash extra spicy. Used foil instead of parchment paper and minced garlic instead of garlic cloves. Loved them!!!
Sounds yummy, Susan! Happy to hear you enjoyed them!
Hello!! I am loving this recipe, but I have a question please. Is it alright to use an 8oz package of Baby Bella Mushrooms? My goal is to make the vegetable stuffed mushrooms little appetizers. Would this recipe be alright for smaller mushrooms rather than large ones? Or by coincidence is the mushrooms in an 8oz package the kind you were speaking of? I look forward to trying this recipe sooooo much. My husband is a diabetic, we’re not vegetarians but I wanted to serve with some salmon fillets. Thanking you in advance for your help/advice. Yolanda from Baltimore, Maryland :) :)
That is a great idea, Yolanda! You can absolutely adapt this recipe using Baby Bella or any smaller mushroom as an appetizer. Depending on the number of mushrooms you are stuffing, you will certainly have more stuffing than you need, using my proportions. These Portabellas are generously stuffed. I’d cut this recipe in half and use an 8 to 12 ounce package, or about 16 medium Baby Bellas. I hope that helps and that you and your husband love these! Thanks for stopping in!
My Hubby and I tried this tonight! This is an ABSOLUTE delight!! We can’t wait to have people over and share this gem with them.
Thank you!
So great to hear, Shawn! I love making this for guests! It’s an easy dish to make ahead, then just throw in the oven when they arrive! Thanks for being so sweet! :)
Just subscribed to an organic produce outfit that delivers to my door, and on a whim, ordered portabello mushrooms (I ended up with 6), then I had to ask friends on Facebook for recipes. I’d never made anything with them before.
The winner was this very recipe which I made tonight, having gone to the store this morning for the spinach & mozzarella. I also cooked a kilo of fresh green beans and we had the beans and 2 stuffed mushrooms each. It was a big hit with my hubby and I have 2 left to eat tomorrow or the next day.
That service sounds amazing, Connie! I am so happy to hear you enjoyed this recipe with those yummy portabellas! Leftovers are really nice reheated the next day. I’ve had people tell me they like them cold, too. Thanks so much for taking the time to let me know…you are so sweet!
I LOVE this so much! 2nd time in less than a month that I’m making it for my family. Do you have a website I could follow!!?
I’m so happy to hear you’re loving this recipe, Stephanie! I do, too…in fact, I’m making it tonight! This is my website…and you can always find me here! :) If you’d like to subscribe, you’ll get an email whenever I post a new recipe. You can do that right here! Thanks so much for taking the time to comment!
We baked them for 35 minutes then topped with smoked Gouda and baked for another 5. Just outstanding, best portobellos ever. Thanks!
Oooooh…smoked Gouda? You just made this recipe even better! I can’t wait to try that. Thanks so much for sharing and for your sweet words! :)
I made these tonight for dinner. So good!
I’m vegan, I used Panko bread crumbs and vegan mozzarella cheese. Also used red bell pepper, grape tomatoes, didn’t have zucchini so I used asparagus. Served it with brown rice pasta with garlic and olive oil. Turned out really good. Will definitely add this to my make again list!
I’m so glad you enjoyed this, Linda! I love your adaptations. I bet it was amazing with the brown rice pasta! Great pairing! Thanks so much for taking the time to comment!
I made these using quinoa instead of bread crumbs and they were very tasty.
That is such a great idea, Judi! So glad you enjoyed them! Thanks so much for letting me know!
Is it 375 degree celcius or farenheit?
That is Fahrenheit, Nashira, otherwise these guys would get torched! ;)
Loved these! Made today for Easter. I added black beans for extra protein and used veggie smoked Gouda on top. Will definitely make again.
Oh, yay! So happy to hear you liked these, Steph! I absolutely love the addition of black beans and smoked Gouda! I am definitely trying that!
Oh my! This dish is epic. Love it.
PS: How in the world am I seeing this page the first time? What a gorgeous space you created. <3
You are so sweet, Aysegul! So happy we found each other!
This look so great! Do they reheat well in the oven after being cooked?
Thanks so much, Rose! Yes, they actually do reheat well. I like to cover them with a sheet of foil when reheating in the oven to avoid drying them out. Enjoy! :)
I love these so much! I found your recipe last fall when I was a grad student and have made them like 5 times since then. Apart from maybe the first time, I’ve never had mozz on hand, so I just bake them without and they’re delicious just the same. Also, I’ve made them with regular and panko breadcrumbs, for people out there who might be wondering. As with the mozzarella, the panko are not a deal breaker. Just thought I’d come back and let you know how much you’ve helped my go-to recipe portfolio. Thanks!!
Gabrielle, you are the sweetest! So happy to hear you’ve been enjoying these! Yes…I love to play around with the recipe too and totally agree…with or without the mozzarella, they are still pretty yummy. Thank you so much for taking the time to comment! :)
This recipe was delish!!! Very flavorful as others have mentioned :)
I’m not sure if you can/would edit, but I would suggest placing “Preheat your over to 375 degrees” at the beginning of the directions & saying “add the rest of the ingredients *including* the Parmesan.” Those are 2 things that just slowed me down or confused me… I’m definitely not a read ahead chef if you couldn’t tell ;)
So glad to hear you enjoyed these, Jo! Yes, I can certainly add including the Parmesan! The reason I don’t preheat the oven at the start is because it takes some time to sauté the veggies in the first step and you probably don’t need that much time to preheat. Hope that helps! I really do appreciate your input! Thanks so much. :)
Hi Caroline,
Fabulous stuffed portobello mushrooms recipe. Made it tonight with grilled steelhead trout. Because it’s Valentine’s Day added pine nuts for added decadence. I still love to cook for my husband after 47 years of marriage. We sat down with candles and a glass of wine and toasted you.
Marianne, I wish I could tell you how much your comment means to me! Congratulations on 47 years of being in love! Your Valentine’s dinner sounds spectacular…we love steelhead trout too, and eat it often. I love the addition of pine nuts in this…I’m going to try that next time. They are so buttery! Thanks so much…I’m smiling from ear to ear…cheers to you!
This is my second time making these. I used yellow squash instead of zucchini. They are to die for!!! This time I made extra. Wondering if I could freeze the leftovers for another meal. Oh and thank you for this awesome recipe.
Hi there, This looks so yummy and I can’t wait to try it. Any suggestions on making ahead of time and then warming. Dinner party after work during the week. I appreciate any advice. Thanks
I’m so glad you’ll be making these, Cristina! You can absolutely make these ahead of time! Just prepare and stuff the mushrooms and refrigerate them on the baking sheet until ready to bake. Remove them about 20 minutes before baking and continue as directed. I hope you love them!
Made these tonight and we loved them! They reminded me of a veggie pizza. Super good and I would definitely make them again. I made my mom and dads with the cheese and bread crumbs and mine with out (No gluten or dairy for me!). They seemed very happy with theirs and I loved mine!
I’m so happy to hear you all liked this, Emily! Great to know they taste yummy without the breadcrumbs or cheese! I’ll have to try them that way. You’re so sweet to take the time to comment…thanks a bunch!
I absolutely loved these! Do you happen to know how many calories are in each stuffed mushroom?
I’m so happy to hear you loved them, Marja! I’m sorry to say that I don’t know how many calories there are in these, but there are some great online calorie counters that may help.
These would make great appetizers (in mini mushroom form) for a party! Thanks! =^..^=
That’s a great idea! Thanks for sharing!
i’m a vegetarian – i made this tonight for my non-veggie boyfriend because i wanted something quick and healthy. it was delicious…we both LOVED it! it is definitely going in my regular cooking rotation! thanks for a great recipe. :)
a few changes: i halved the recipe and used raw bell peppers and panko instead of traditional breadcrumbs. still delicious all around!
I love that idea of using the red peppers and panko, Liz! I’ll have to try that. I’m thrilled you both liked this so much! We do too! Thanks so much for taking the time to let me know!
I just discovered your blog and I love it so far! Question on portobella mushrooms….are you supposed to take out the gills? I’ve not much experience with them. Thanks, and I look forward to exploring more of your recipes!
I’m so happy you found me, Bethany! I don’t remove the gills from the mushrooms. The only thing I do is wipe them down and if the stalk is a bit long, I’ll trim it down level with the gills. I hope that helps! Let me know if you have any other questions. Enjoy!
Hi there, these look great and will be making tonight for sure, sans mozzarella and Parmesan. Just one thing,.. Parmesan is not vegetarian as it contains Rennet, which is the lining of a cow or calfs stomach. However you can buy Vegetarian Parmesan in the health food store.
Thanks for pointing that out Maddy! Absolutely, use Vegetarian Parmesan in place of the regular if you like. Honestly though, there is a lot of great flavor from the veggies that you could forgo the cheese altogether. So glad you’re making this…let me know how it turned out!
Hi, Caroline! Just discovered your site today while searching for a stuffed portobello recipe. I already had my ingredients that I made up in my head but I used your recipe for cooking direction guidance. They came out great! Also, I have been browsing your site and all its treasures for the last hour! My mom is a nervous and not very adept cook so I was not welcome in the kitchen as a child. But thankfully I now cook everyday for my hubby and two toddlers. Baking was my first love. Cooking is growing on me… Mostly because I enjoy healthy combinations and it’s exciting to create something delicious from healthy ingredients. Anyway, sorry for the length of this but I wanted to let you know I appreciate what you’re doing and will be back often!
Cami, you have no idea how much your message means to me. I’m so happy you love being in the kitchen and find joy in creating your own recipes and so flattered this blog can help a little. I love to bake too, but honestly, I wish I was better at it! I’m so bad about measuring…that may have something to do with it! ;) Thank you for being the sweetest ever and taking the time to write to me. I so grateful!
I cant wait to make these for a friend for his upcoming birthday who is obsessed with mushrooms . I might add bacon, well, just because!
First off…Happy Birthday to your friend! How sweet of you to cook for him! I love the addition of bacon in this April. Great idea! Let me know how it turned out! I’d love to hear back.
Hello Caroline! I just wanted to say I followed this recipe but I ended up using cauliflower instead of zucchini and green pepper instead of red and it was DELICIOUS! I was looking for healthier vegetarian options and came across your blog randomly. Thank you for posting this and I will post a pic of what my dish looked like on your Facebook page! Looking forward to more recipes (especially those including pumpkin!)!
Laura…your message could not have made me happier! I love that you adapted this…that’s exactly what I want everyone to do…make it your own…and LOVE it! I loved that photo!!! And we should let everyone know you added some marinara on the side…I love that idea! I cannot wait to make this again and try that! So glad you found my site and look forward to chatting with you some more! Keep an eye out…I’ve got a pretty creative pumpkin recipe coming soon…fingers crossed that it won’t be a flop! ;)
I just made these amazing stuffed mushrooms for the very first time. Fantastic!! I am vegetarian, and my family is not. I made 4 huge mushrooms and used the parchment paper. They did not stick at all. The family raved about the mushrooms, which was really nice to hear. Thank You so much for the recipe. It made a great Labor Day meal!
Yay! I’m so glad you and your family all liked these mushrooms Debra! It was really generous of you to come back to let me know! This just made my day! :D Thank you!
Yum! I especially liked them left over and cold. They were beautiful and made a great impression for a pre-wedding lunch. Thanks for sharing.
Jessica, you just put a huge smile on my face! First, congratulations to the newly married couple! I’m so flattered this recipe was part of the event! I’ve never tried this cold, but you’ve peeked my interest! Next time I’ll have to make some extra just for me! ;) Thanks so much for taking the time to message me!
I just made these and they were DELICIOUS, but the mushrooms shrunk and became very flat and they stuck to the paper. They didn’t turn out very pretty for me but I am definitely going to try them again!
Oh, I’m so happy you liked these Becky! I’m not exactly sure if this is the reason, but try using more olive oil next time when you rub the mushroom down (that sounded odd, I know…but, you know what I mean;) The mushrooms do shrink a bit, but I think if there isn’t enough olive oil coating them, they’ll shrink a bit more and will stick. Let me know how it works out! Thanks for taking the time to let me know…I really appreciate that!
Delish! Thank you for the tasty vegetarian recipe, hubby & I both loved our stuffed Portabellas. We’ll definitely be making them again! :)
I’m so happy you both loved them so much, Jen! My family does too! You’re so sweet to take the time to let me know! Thank you!
I just made these (I am literally clearing the plates as I type) and they were SO GOOD! Thank you for posting this delicious recipe!
Tiffany, compliments like yours are the absolute best! It’s so nice to hear from someone who’s made and enjoyed a recipe! I’m so happy you liked this…it’s one of my favorites. I make it often. Thank you so much for coming back to let me know!
I love how these are completely overflowing with veg! They look soo good!
Thanks so much Becca! They are pretty stuffed! :) The good thing about them is that it’s mostly veggies…makes them hearty without being too full of fat!
I would love to get your recipes!
Thanks so much Diana! I’m so glad you are interested! There is a sign up for my newsletter on most every page in the top right corner…or you can do it through this link: http://eepurl.com/yJ1gD You’ll get just one or two a week.
Thank you for stopping by!
Do you really have to bake them 35 to 45minutes or can it cook in less time thanks
Suzana, you do need to bake them that long. If the mushroom is undercooked, the texture is quite hard.
I made these tonight for dinner, delicious!! They taste like pizza without the carbs. Will definitely be making these again.
Sylvia, I am so thrilled that you liked it so much! I agree…they do taste like pizza! It was so nice of you to take the time to come back and let me know…you really put a huge smile on my face! :D
Just browsing for a healthy vegetarian recipe for my 16 year old recently turned vegetarian. Got to love these teenagers! These look delicious! On the menu tonight. Thanks
I’m so flattered that you chose this dish to make for your family! I hope you love it as much as we do! It seems challenging, at first, with the whole vegetarian thing. But, after a while, you find that there really are lots of options. It gets easier! :) Check back…we can go through this together!
Hi Caroline!
Tried your recipe last night – turned out beautifully. I substituted ripe (black) olives for the red peppers and left out the breadcrumbs, and it was still wonderful. Thanks for the inspiration!
Tracy, that is awesome! Thanks so much. Nothing I love more than hearing back and especially how you’ve adapted it…makes my day! So glad it works without the breadcrumbs…I’ll try that next time!
Mmm. These look great! I’m sure they taste so good, too! I’m a mushroom fanatic and Portabellas are my favorite :)
Thanks Chrissy! They are my favorite too! :)
These meaty stuffed caps are the perfect vegetarian solution for a Meatless Monday dinner…thanks for sharing!!
-Shannon
Thanks so much, Shannon! I’m so flattered that you like them. This is one of my favorites!
This looks amazing! I’m not usually looking for vegetarian dishes, but this looks hearty enough to satisfy the meatiest of eaters. :)
Thank you Carrie! That’s what I like about portabellas…they are really meaty! Even my husband, who’s a major carnivore, loved these! :)
Absolutely stunning stuffed potabella mushrooms. What a feast to the eyes and the palette.
You are so kind! Thank you! I’m completely flattered that you like it! :)
Looks great and can’t wait to serve this summer!