Stuffed Portobello Mushrooms

This stuffed portobello mushrooms recipe has a spinach artichoke filling topped with crispy bread crumbs—a total crowd pleaser! This fun…

Feb 6, 2025 - 19:29

This stuffed portobello mushrooms recipe has a spinach artichoke filling topped with crispy bread crumbs—a total crowd pleaser! This fun vegetarian dinner idea is a mashup of the popular dip with the meaty goodness of a baked portobello.

Here’s a recipe that’s one of the most fun, delicious vegetarian dinner ideas we know: spinach artichoke stuffed portobello mushrooms! Alex and my spin on the classic idea is a mashup of comforting spinach artichoke dip with the meaty goodness of a baked portobello mushroom.

Top it off with crunchy Italian breadcrumbs, and you’ll amaze everyone at the table! It’s a meatless dinner idea that will please every type of eater: we promise. Here’s how to make it!

What readers love about this recipe

“Really great recipe. We thoroughly enjoyed the recipe. Better than ones we had at a restaurant last night. One for our file as a keeper.” -A.

“This recipe was easy and very yummy! Wished I had made more!” -Bobbie

How to make stuffed portobello mushrooms: overview

Alex and I have made quite a few stuffed portobello mushroom recipes in our day, but this one is the absolute best. The filling is based on our fan-favorite spinach artichoke dip, which turns portobello mushrooms into a delicious vegetarian dinner or a fancy side dish. Here are the basic steps of how to make stuffed portobello mushrooms:

Bake the mushrooms: You’ll add olive oil, salt and pepper, bake the mushrooms unstuffed at 450°F for 15 minutes, then drain out the liquid. This helps to make sure the mushrooms aren’t too mushy or watery.
Make the filling: Stir together the spinach artichoke filling using spinach, artichokes, Greek yogurt, mayo, Parmesan cheese, and spices.
Stuff the mushrooms: Add the filling and top with Italian panko or Italian breadcrumbs. Bake another 10 minutes at 425°F.

Tips for preparing and baking the mushrooms

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 baked portobello mushrooms:

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. When making stuffed roasted portobello mushrooms, you want the cup shape of the mushroom cap to stay in tact. Overbaking them can lead to collapse.
Drain all the liquid before stuffing! Portobello mushrooms contain 90% of their weight in water. That means once they’re roasted, 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.

Side dish ideas to serve alongside

This stuffed portobello mushrooms recipe works very well as a vegetarian dinner recipe with a few side dishes. You can also 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:

Salad: Try green salads like arugula salad, goat cheese salad, chopped salad, Brussels sprouts salad, fennel apple salad, fennel orange salad, frisee salad or endive salad.
Beans: Beans add plant-based protein to make the meal more filling, like borlotti beans, white beans, or cannellini beans.
Rice or quinoa: Add rice or seasoned quinoa.
Farro or couscous: Try simple and delicious farro or couscous.
Sautéed vegetables: While the mushrooms bake, make a pan of colorful sauteed vegetables.

Fun facts about portobello mushrooms

Here are a few things 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. Did you know that button mushrooms and cremini mushrooms (aka baby bella) are the same variety of mushroom, just earlier growth stages? 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 lots of umami.

Storing leftovers and make ahead tips

Leftovers last up to 3 days; reheat in a 350F° oven until warmed through, about 10 to 15 minutes. To make the mushrooms ahead, complete the first roasting step and make the filling. The day of, stuff the mushrooms and complete the final baking step.

Dietary notes

This stuffed portobello mushrooms recipe is vegetarian. For gluten-free, use gluten-free panko or breadcrumbs.

Frequently asked questions

What is Italian 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.

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.

Are there any substitutes for Italian panko?

Use regular panko and add salt and Italian seasonings. Mix ⅓ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ 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.

Stuffed Portobello Mushrooms Recipe

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This stuffed portobello mushrooms recipe has a spinach artichoke filling topped with crispy bread crumbs—it’s a total crowd pleaser! This fun vegetarian dinner ideas is like a mashup of spinach artichoke dip with the meaty goodness of a baked portobello mushroom.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6
Category: Main Dish
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

6 medium portobello caps (about 10 to 12 ounces)
5 ounces frozen chopped spinach
2 tablespoons minced shallot (1 small)
1 green onion
¾ cup chopped canned artichokes (about 1/2 can or jar)
¾ cup Greek yogurt
¼ cup mayonnaise
½ cup shredded Parmesan cheese, plus more for topping
¼ teaspoon each dried dill, garlic powder and kosher salt
Fresh ground black pepper
⅓ cup Italian panko* or Italian breadcrumbs
Paprika or smoked paprika, for topping (optional)

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Instructions

Preheat the oven to 450°F.
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 ½ 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.
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.
Stuff the mushrooms: Turn down the oven heat to 425°F. 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.
Bake the stuffed mushrooms: Bake 10 minutes until the breadcrumbs are golden. Serve immediately. Leftovers last up to 3 days; reheat in a 350F° oven until warmed through, about 10 to 15 minutes.

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. If all you can find is regular panko, mix ⅓ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).