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Stuffed Portobello Mushrooms

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Stuffed Portobello Mushrooms, brimming with a mix of fresh vegetables, herbs, and cheeses, make a delightful and satisfying meatless option for any day of the week. Plus, they are gluten-free so everyone can enjoy them.

A stuffed mushroom on a dinner plate with a salad.

Here is Why This Recipe for Stuffed Portobello Mushrooms Works

  • Versatile and Nutritious: Loaded with vegetables, herbs, and a good dose of protein from eggs and cheese, these mushrooms are a powerhouse of nutrients.
  • Perfect for Any Occassion: Whether it’s a cozy family dinner or a special Meatless Monday, these mushrooms fit right in.
  • Easy to Customize: The recipe is wonderfully adaptable to different tastes and dietary preferences.
  • Simple and Convenient: Despite their gourmet appeal, these mushrooms are surprisingly straightforward to make and only take a few minutes to prep.

Our Stuffed Poblano Peppers recipe offers a meaty counterpart to these meatless Stuffed portobellos.

Ingredients for Stuffed Portobellos

Here is a list of the ingredients you will need for this stuffed portobello mushroom recipe. Scroll down to the printable recipe card for all the details. 

  • Produce: Portobello mushrooms, spinach, scallions, red bell pepper, jalapeno pepper, garlic, lemon
  • Herbs: Fresh rosemary, fresh thyme
  • Cheese: Feta and Parmesan.
  • Pantry: Olive oil, salt, pepper
  • Other: Eggs

Ingredient Substitutions

  • Swap the feta with goat cheese, ricotta, brie, or cream cheese for different flavor profiles.
  • Use fresh kale or chard in place of spinach.
  • Dried herbs such as Italian seasoning in place of the fresh herbs.
Ingredients used to make stuffed portobello mushrooms.

How to Make Stuffed Portobello Mushrooms

Here is a brief overview of the portobello mushrooms recipe. You will see more details if you scroll down to the printable recipe card below.

  1. Clean the mushrooms and brush with olive oil.
  2. Mix the chopped stems with spinach, scallions, peppers, herbs, and seasonings.
  3. Add the feta, lemon juice, and eggs to the mixture.
  4. Stuff the mushrooms,  transfer them to a baking pan, and bake until golden.

Serve with homemade garlic bread or potato dumpling soup.

Slicing the stem off a portobello mushroom.

Stuffed Mushroom Variations

Vegetarian recipes don’t have to compromise on flavor. In fact, these variations on our classic stuffed mushrooms prove that you can enjoy the richness and depth of flavor that creates a satisfying dinner. That said, feel free to add some chicken or other meat. 

Spicy Harissa Portobello Mushroom

  1. Add 1-3 tablespoons of harissa paste, depending on your preference for heat. The smoky, spicy flavors of harissa will infuse the filling with a warm, North African-inspired taste. 
  2. Omit the jalapeno and add 1/2 teaspoon of cumin. If desired, add a cup of canned chickpeas. 
  3. Serve each stuffed mushroom with a refreshing yogurt sauce. 

Mediterranean-Style Portobello Mushrooms

  1. Add 1/4 cup of chopped kalamata olives and 1/2 cup of diced fresh tomatoes or sun-dried tomatoes. The olives bring a salty, briny depth, while the tomatoes add a sweet and tangy element.
  2. Add a teaspoon of dried oregano and a handful of freshly chopped parsley to compliment the Greek flavors. 

Stuffed Portobello Mushroom Tips

Stuffed portobello mushrooms are a delightful treat when done right. Here are some tips to ensure success:

  • Remove gills to prevent them from making the stuffing look muddy brown.
  • Pat the mushrooms dry to prevent them from getting soggy.
  • Pack the filling into the mushroom bowls.

Serving the Mushrooms

Stuffed portobello mushrooms are versatile. Pair them with a radicchio salad, a soft einkorn roll, or enjoy them as a standalone dish for a lighter option. They also make a great side for heartier dishes.

A freshly baked portobello mushroom stuffed with cheese and vegetables.

Storing Leftovers

  • Refrigerate leftovers in an airtight container for up to 3 days. You can freeze leftovers but the texture will change slightly after you thaw them.
  • Reheat in the oven or microwave until warmed through.
A stuffed mushroom sliced in half to show the stuffing.

Frequently Asked Questions

Can I make these mushrooms ahead of time?

Yes, if you want to meal prep, make the filling a day in advance then fill the portobellos with the stuffing just prior to baking them.

Do you have to scrape the gills out of a portobello mushroom?

No, scraping the gills from a portobello mushroom isn’t mandatory, but it’s recommended. The gills will turn the stuffing a dingy, brownish-black color. 

This Stuffed Portobello Mushrooms recipe is more than just a dish; it’s a celebration of flavors and health. Easy to make, packed with nutrients, and perfectly customizable, these mushrooms make a great addition to your menu plans. Whether you’re planning dinners for a special gathering or seeking a nutritious option for your evening meal, these stuffed mushrooms are bound to be a hit.

More Recipes You Will Love

If you are looking for meatless ideas, we have more vegetarian recipes to enjoy. 

A stuffed portobello mushroom on a dinner plate with a salad.

Stuffed Portobello Mushrooms with Feta Cheese

These Stuffed Portobello Mushrooms with Feta are a nice low-calorie, low fat dish with a good amount of protein and plenty of vegetables and all that is needed is a salad and maybe a crusty roll to make it a meal.
5 from 11 votes
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 277kcal
Author: Pat Nyswonger


  • 4 large portobello mushrooms
  • 1-2 tablespoons olive oil
  • 10 ounces frozen spinach defrosted
  • 2-3 scallions thinly sliced white and green
  • ½ red bell pepper diced
  • 1 jalapeno pepper finely chopped
  • 4 garlic cloves finely chopped
  • 2 tablespoons fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 4 ounces feta cheese crumbled
  • ½ lemon
  • 2 eggs lightly beaten
  • ½ cup freshly grated parmesan cheese


  • Preheat the oven to 375°F, line a baking sheet with parchment paper and set a wire rack on it.
  • Rinse and wipe the mushrooms with a damp paper towel and cut out the stems. Reserve the stems. Using a teaspoon, scrape the gills from the underside of the mushrooms then discard.
  • Place the mushroom caps on the wire rack, scraped side up to resemble a bowl. Brush them with olive oil and set aside.
  • Chop the mushroom stems finely and add to a large mixing bowl. Squeeze the water out of the spinach and give it a rough chop.
    Add the spinach to the bowl along with the green onion, bell pepper, jalapeno, garlic, rosemary, thyme, salt and pepper. Add the crumbled feta cheese. Squeeze the lemon juice over the filling mixture then add the beaten eggs and stir to combine.
  • Divide the mixture equally between the mushroom caps, packing firmly with a spoon. Transfer the baking sheet to the middle rack of the oven.
  • Bake for 30 minutes, then remove from the oven and add the parmesan cheese then bake for another 5-10 minutes until the cheese is melted and golden. Serve immediately with a side salad.


  • A grapefruit spoon with the serrated edge works great for removing the mushroom gills.
  • We use feta cheese, other suggestions would be creamy goat cheese, ricotta, brie, or cream cheese.
  • A side salad is all that is needed to make this a "Meatless Monday".


Serving: 1 | Calories: 277kcal | Carbohydrates: 12g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 129mg | Sodium: 862mg | Fiber: 4g | Sugar: 4g

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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