If you’re searching for a show-stopping dish that combines creamy, tangy, and savory flavors in one absolutely irresistible bite, these Stuffed Portobello Mushrooms will steal the show. Meaty portobello caps are loaded with velvety goat cheese, sweet sun-dried tomatoes, fresh wilted spinach, and a flurry of Parmesan for the best kind of comfort food—a veggie vessel that’s bursting with personality. Each forkful is satisfyingly rich, with layers of texture and flavor that feel both impressive and approachable. These Stuffed Portobello Mushrooms are quick enough for a weeknight dinner but special enough to wow friends at your next gathering.

Stuffed Portobello Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing better than a recipe where simple, quality ingredients do all the heavy lifting. Each element in these Stuffed Portobello Mushrooms brings something essential—creamy, tangy, salty, or just plain comforting—that makes this dish shine.

Goat cheese: Tangy and creamy, goat cheese is the heart of the filling, lending lusciousness and a depth of flavor that really stands out.
Sun-dried tomatoes: These add intense sweetness and a chewy bite, perfectly balancing the creamy filling and hearty mushrooms.
Parmesan cheese: A salty, nutty shower of Parmesan over the top gives you a gorgeous crust and that “just baked” aroma.
Shallot: Softer and sweeter than regular onions, shallots gently perfume the filling without overpowering the cheeses.
Portobello mushrooms: The grand, meaty base for everything—these mushrooms are sturdy enough to hold all the goodness and offer a satisfying texture.
Olive oil: Adds richness to both the mushrooms and the sautéed filling, also helps the veggies and cheese meld together.
Kosher salt: Amplifies every flavor and ties the filling together without being overwhelming.
Freshly ground black pepper: Offers a hint of heat and just enough bite to complement the earthy mushrooms.
Baby spinach: Adds vibrant green color, freshness, and a tender melt-in-your-mouth texture to balance out the rich cheeses.

How to Make Stuffed Portobello Mushrooms

Step 1: Prep and Preheat

Start by arranging your oven rack in the top third—this allows for a deeply roasted mushroom that doesn’t burn on the bottom. Preheat to 400°F, so everything will cook quickly but evenly. Pull out the goat cheese and let it come to room temperature for easy crumbling and melting later.

Step 2: Prepare the Veggies and Cheeses

Drain your sun-dried tomatoes thoroughly (nobody wants extra oil making the filling soggy), then pat them dry and slice thinly if needed. Grate your Parmesan fresh—you’ll appreciate that nutty flavor as it crisps on top. Finely chop the shallot so it melts into the creamy filling.

Step 3: Clean and Season the Mushrooms

Remove stems and use a spoon to gently scrape out those dark gills inside each portobello cap—this makes just the right amount of space for your stuffing. Brush mushrooms on both sides with olive oil, then season with salt and pepper. Place stem-side down on a baking sheet and roast for 10 minutes until just soft. This step keeps your Stuffed Portobello Mushrooms from getting watery once filled!

Step 4: Make the Filling

While the mushrooms roast, heat the rest of the olive oil in a large skillet. Sauté the chopped shallot until soft and fragrant, then tumble in all the spinach. Toss just until wilted—the leaves should be glossy and deep green. Take the pan off the heat, add crumbled goat cheese, and stir so it gently melts and coats everything. Fold in those vibrant sun-dried tomatoes last for little pops of flavor throughout.

Step 5: Fill and Roast the Mushrooms

As soon as your mushrooms come out of the oven, flip them over, being careful not to tear the caps. Divide the cheesy spinach filling evenly between the caps, packing it just to the brim. Sprinkle with fresh Parmesan, then return to the oven for the final melt—about 10 minutes—so the cheese turns bubbly and golden. For that irresistible browned top, switch to the broiler for an extra 2 to 3 minutes until you see a beautiful crust develop.

How to Serve Stuffed Portobello Mushrooms

Garnishes

A generous sprinkle of chopped fresh basil or flat-leaf parsley right before serving gives these Stuffed Portobello Mushrooms a pop of color and bright, herbaceous finish. For a fancy touch, add a drizzle of good extra-virgin olive oil or a scattering of toasted pine nuts on top. A little fresh cracked pepper can make each bite just a bit more exciting, too.

Side Dishes

Pair these Stuffed Portobello Mushrooms with a crisp green salad tossed in lemon vinaigrette or a simple side of herbed quinoa for the perfect weeknight meal. If you’re hosting, try serving them alongside a light pasta primavera, a bowl of soup, or even as a hearty vegetarian main with roasted potatoes or grilled asparagus. Their rich flavors can stand up to a variety of sides!

Creative Ways to Present

For an appetizer spread, use smaller portobello or even cremini caps and follow the same method for adorable, bite-sized Stuffed Portobello Mushrooms. They’re also excellent layered on top of toasted sourdough slices for a gourmet crostini, or sliced over a bed of arugula for a beautiful salad centerpiece. Don’t be afraid to play with the presentation and make them your own!

Make Ahead and Storage

Storing Leftovers

If you happen to have any Stuffed Portobello Mushrooms left over, just store them in an airtight container in the fridge. They stay fresh for up to three days and reheat well without losing their texture or flavor. Always let them cool completely before refrigerating to avoid condensation and sogginess.

Freezing

While freezing isn’t always ideal for mushrooms, these Stuffed Portobello Mushrooms can be frozen in a pinch—just expect a slightly softer texture after reheating. Let them cool, wrap each individually in foil or parchment, and store in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, arrange the mushrooms on a baking sheet and warm in a 350°F oven for 10 to 12 minutes until heated through and the cheese is melty again. Avoid microwaving, as it can make the mushrooms rubbery and the filling watery. A quick blast under the broiler at the end can help reinvigorate any crispy Parmesan topping!

FAQs

Can I use a different cheese instead of goat cheese?

Absolutely! If goat cheese isn’t your thing, try ricotta for a mild flavor or feta for an extra tangy bite. Cream cheese works in a pinch, especially if mixed with some herbs, but you’ll miss that classic goat cheese tartness.

How do I keep the mushrooms from getting soggy?

The secret is roasting the portobello caps before stuffing them. This step removes excess moisture. Plus, be sure to drain and pat your sun-dried tomatoes dry and avoid overfilling with too-wet ingredients.

Can I grill the Stuffed Portobello Mushrooms instead of baking?

Yes! Just grill the oil-brushed mushrooms cap-side down for about 5 minutes, then flip and stuff. Continue grilling covered until the cheese is melted and the filling is hot. Keep an eye to prevent burning.

Are Stuffed Portobello Mushrooms gluten-free and vegetarian?

Yes, this recipe as written is naturally gluten-free and vegetarian. Just double-check the packaging for your cheeses and sun-dried tomatoes if you need to avoid any possible gluten cross-contamination.

Can I make these ahead for a dinner party?

You sure can! Prepare the mushrooms and filling the day before, store them separately, and stuff them just before baking. Alternatively, assemble everything in advance, cover tightly, and bake when your guests arrive for a fresh-out-of-the-oven treat.

Final Thoughts

There’s something irresistible about sharing a platter of hot, cheesy Stuffed Portobello Mushrooms with the people you love—each bite feels special. If you’ve never tried making them before, I hope this guide inspires you to give it a go and experiment with flavors and pairings. These are the kind of crowd-pleasing, soul-satisfying dishes that just might become your new favorite, too!

Stuffed Portobello Mushrooms Recipe

★★★★★

5.3 from 30 reviews

Author: Mariam
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and creamy Stuffed Portobello Mushrooms filled with goat cheese, sun-dried tomatoes, spinach, and Parmesan. A flavorful vegetarian dish that’s perfect for a main course or a side dish.

Ingredients

Scale

For the Filling:

1 (4-ounce) package fresh goat cheese
1 (7-ounce) jar oil-packed sun-dried tomatoes, drained and sliced
1/2 ounce Parmesan cheese, finely grated
1 medium shallot, finely chopped
5 ounces baby spinach (5 packed cups)

For the Mushrooms:

4 large portobello mushrooms, stems removed and gills scraped
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Prepare the Mushrooms: Preheat the oven to 400°F. Brush mushrooms with olive oil, season with salt and pepper, and roast for 10 minutes.
Make the Filling: Sauté shallot in olive oil, add spinach and cook until wilted. Stir in goat cheese and sun-dried tomatoes.
Stuff the Mushrooms: Fill the mushroom caps with the spinach mixture, sprinkle with Parmesan.
Finish Cooking: Roast stuffed mushrooms until tender, then broil until cheese browns.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course, Side Dish
Method: Baking, Broiling
Cuisine: Italian