These stuffed portabella mushrooms are meaty, savory caps piled with garlicky spinach, candy peppers, ricotta and melty mozzarella- completed with balsamic glaze and basil. They bake up tender (not soggy!) with easy steps that lock in taste and hold the feel excellent.
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Why You’ll Love This Recipe
Hearty, scrumptious and stuffed with flavor- what’s to not love about these stuffed portabella mushrooms?
- Big, satisfying taste– naturally meatless major or hearty facet.
- Easy weeknight bake – No particular gear wanted and prepared very quickly, that is excellent for busy weeknights.
- Make-ahead pleasant – These stuffed mushrooms are nice for prepping forward of time and reheat nicely for lunches.
Grab on the Store
All of those stuffed portabella mushrooms components are straightforward to search out at your native grocery retailer. A full listing of components with measurements for this recipe is out there within the printable recipe card under.
- Portabella mushrooms – These infants are massive and permit for loads of room for our scrumptious filling. You’ll need to be sure the stems are eliminated and to scrape out the gills.
- Olive oil
- Balsamic vinegar
- Fresh garlic
- Italian seasoning
- Coarse kosher salt
- Ground black pepper
- Red bell pepper
- Yellow bell pepper
- Fresh child spinach
- Crushed purple pepper flakes
- Ricotta cheese
- Garlic powder
- Mozzarella cheese
- Parmesan cheese
- Breadcrumbs
- Marinara sauce
- Fresh basil
- White Onion
How to Make Stuffed Portabella Mushrooms (Step-by-Step)
Just prep the mushrooms, make the filling and bake- it’s actually that easy!
- Pre-bake caps – After getting ready the mushrooms, baste the caps with oil, balsamic and seasoning, then drain and blot.
- Sauté filling – Combine the peppers, garlic and spinach and sauté. Season with salt, pepper and purple pepper flakes.
- Stir in cheeses, marinara & breadcrumbs till thick and scoopable.
- Fill and bake till sizzling and frivolously browned; end with glaze, recent basil and parmesan cheese.
Tips for Perfect Texture
I’ve examined these recipes in my take a look at kitchen to have the ability to carry you the very best ideas and methods.
- Pre-bake + blot – Doing so helps to forestall soggy caps.
- Keep filling thick – This additionally prevents issues from getting soggy; add breadcrumbs as wanted.
- Bake on a rack-lined sheet for airflow – This is optionally available after all, but it surely helps to make the topping crispier and helps with even baking.
Variations and Swaps
Feel free to modify up this stuffed portabella mushrooms recipe nonetheless you see match. Here are some strategies.
- Protein: Italian sausage, prosciutto crisps, rotisserie rooster
- Seafood: crab + Old Bay; shrimp + lemon zest
- Veggie: sun-dried tomato & artichoke; roasted broccoli & cheddar
- Cheese: goat cheese or feta instead of ricotta for tang
- Heat: purple pepper flakes or Calabrian chili paste
Make it a Meal
These stuffed mushrooms pair nicely with absolutely anything you’ll be able to consider. I personally prefer to serve mine with a easy facet salad. But you may as well go along with garlic bread; or do each!
If you’re retaining issues vegetarian, strive serving with one other vegetable facet dish like asparagus or inexperienced beans.
Commonly Asked Questions
Removing the gills will assist cut back the liquid that’s launched from the mushroom. This recipe additionally requires par-baking the mushroom, permitting a number of the liquid to evaporate out. More liquid could be tipped out of the shell and much more soaked up by a paper towel.
Yes- pre-bake (or pre-grill) caps 5-6 minutes over medium, blot dry, fill, then grill coated over oblique warmth 8-10 minutes till sizzling and melty.
It’s optionally available, however scraping the gills reduces moisture and prevents muddy shade/taste within the filling.
More Easy Vegetarian Recipes
Whether for meatless Monday or simply while you’re craving veggies, these vegetarian recipes are for you.
Stuffed Portabella Mushrooms Recipe
One of the very best straightforward vegetarian recipes are Stuffed Portabella Mushrooms. A terrific vegetarian dinner concept excellent for meatless Monday!
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Servings:
Mushrooms:
Preheat the oven to 400°F. Line a baking sheet with parchment or aluminum foil for simple clear up. Set apart.
Using a spoon, gently take away the stems and scrape out the darkish gills from every of the 4 giant portabella mushroom caps.
In a small bowl, whisk collectively the 2 tablespoons additional virgin olive oil, 1 tablespoon balsamic vinegar, minced 1 teaspoon garlic powder, ½ teaspoon Italian seasoning, ½ teaspoon coarse kosher salt and ¼ teaspoon freshly floor black pepper. Baste the entire mushroom, prime and backside after which place on the ready baking sheet with the cup (outdated gill facet) going through up.
Bake for 8–10 minutes, simply till they begin to soften and launch some liquid however are nonetheless holding their form. Remove and tip every cap to pour out any residual liquid. Dab every mushroom cap nicely with a paper towel.
Set apart till the filling is prepared (you can also make the filling whereas the mushrooms are cooking). Keep the oven on.
Filling:
While the mushrooms pre-bake, warmth the 1 tablespoon additional virgin olive oil in a medium skillet over medium warmth.
Add the diced 1/3 cup purple bell pepper, 1/3 cup yellow bell pepper and minced 1/3 cup white onion and prepare dinner for 3–4 minutes, till barely softened. Add the minced 2 cloves recent garlic and prepare dinner 30 seconds, till aromatic.
Stir within the 4 cups recent child spinach, ½ teaspoon coarse kosher salt, ¼ teaspoon freshly black pepper, and ½ teaspoon crushed purple pepper flakes (optionally available). Cook till the spinach is wilted and many of the moisture has evaporated, about 3–4 minutes.
Remove from the warmth and let cool for a couple of minutes in a separate mixing bowl.
In a medium mixing bowl, stir collectively the cooked greens½ cup marinara sauce, shredded ½ cup mozzarella cheese¼ cup Parmesan, and ½ cup seasoned breadcrumbs till the whole lot is mixed and scoop-able. The combination must be thick. If it appears too free, add one other tablespoon or two of breadcrumbs.
Assemble:
Evenly divide the filling into every mushroom cap. Evenly divide the ½ cup marinara sauce between every.
Bake within the oven for a further 12-Quarter-hour or till the filling it sizzling and tops are frivolously browned.
Remove and drizzle with the 2 tablespoons Balsamic glaze, prime with 2 tablespoons recent basil ribbons and freshly shredded 2 tablespoons parmesan cheese.
If you have tried this recipe, come again and tell us the way it was within the feedback or star rankings.
Freezing: I don’t advocate freezing this recipe. Mushrooms will develop into fairly soggy upon thawing.
Calories: 343 kcal, Carbohydrates: 25 g, Protein: 15 g, Fat: 21 g, Saturated Fat: 8 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Trans Fat: 0.003 g, Cholesterol: 33 mg, Sodium: 1215 mg, Potassium: 737 mg, Fiber: 4 g, Sugar: 7 g, Vitamin A: 3829 IU, Vitamin C: 58 mg, Calcium: 318 mg, Iron: 3 mg
