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This buttery, cheesy, crunchy-soft Portobello Stuffed Mushrooms recipe is a for-sure winner for any occasion! Filled with butter, herbs, garlic and cheese and then baked to perfection, these stuffed portobello mushrooms are the perfect appetizer and so easy to make!
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Best Stuffed Mushrooms Recipe
There's nothing like an appetizer of crispy, buttery, cheesy stuffed mushrooms to start off a big meal! These easy stuffed mushrooms are perfect to pair with hearty meals, but with how easy this portobello stuffed mushrooms recipe is, I promise you'll be making it for every occasion!
What I love so much about this recipe is how easy it is to customize for any occasion! It's the best stuffed mushrooms recipe for making into your own favorite variety. In my experience, you'll want to try stuffed mushrooms with crab dip, or pop a shrimp in the center of each one for easy shrimp stuffed mushrooms!
Portobello mushroom recipes don't get any better than this! So next time you have guests over, make a variety of flavors and pop them in the oven right before they arrive. Then welcome them in with a plate of delicious keto snacks!
Stuffed Portobello Mushrooms Ingredients
- Portobello mushrooms*
- Garlic
- Olive oil
- Salt and pepper
- Thyme
- Butter
- Parmesan cheese
- Mozzarella cheese
*Brush your mushrooms clean and remove the stems before cooking. Removing the gills is optional; you can gently scrape them out with a spoon, or leave them intact depending on preference. I generally remove them as it's easier to clean, and the gills tend to tint the mushroom stuffing.
How to Make Stuffed Mushrooms
- Preheat the oven to 400°F, then use a damp paper towel to gently brush clean the portobello mushrooms and remove the stems. Set them aside, and mince a clove of garlic. Then oil a baking sheet and place the mushrooms on it in a single layer, with the gills facing up.
- In a small mixing bowl, add the olive oil, minced garlic, thyme, salt and pepper, and mix well.
- Drizzle the oil mixture over the insides of each mushroom, then top each one with a thin slice of butter. Bake for 15 minutes, or until tender. While they cook, grate Parmesan and mix it with Mozzarella.
- Once the 15 minutes are up, remove the mushrooms from the oven and top each with cheese. Return the mushrooms to the oven and cook for another 5 minutes, or until the cheese is golden and melty. Remove, serve, and enjoy!
Stuffed Mushroom Recipes Tips
- It's always a good idea to make sure mushrooms are clean before cooking them, especially if you buy organic or local mushrooms, but make sure not to wash your mushrooms with running water! Instead, brush them clean with a pastry brush or a damp paper towel. It sounds fussy, but you wouldn't believe the difference it makes. Mushrooms soak up moisture and washing them means soggy, sad mushrooms!
- You can make this recipe with smaller mushrooms, too! Button, baby bella and cremini mushrooms are all actually just younger portobella mushrooms, and will cook up just the same. Using cremini will make them perfect for finger food, while full portobella make for a larger snack or even an entree!
- If you're serving these as a side, the serving size is 1 mushroom per person. If it's playing the part of the entree, each person should have 2-3 mushrooms.
- Play around with the cheese! You want a cheese that melts well, like Gruyere, Raclette, Fontina or even Bleu cheese. Choose your favorite flavor, and enjoy!
Stuffed Mushrooms Recipe FAQs
The secret to keeping mushrooms crispy and delicious vs. soggy and sad is in how you clean them! If you use a damp paper towel or dry pastry brush to gently remove any dirt, the mushrooms will be perfectly crispy and delicious once cooked. Don't wash them under running water, or they'll soak up the moisture and become soggy.
Stuffed mushrooms make an amazing appetizer for beef, especially hearty cuts like Prime Rib or your favorite Steak! Mushrooms also pair beautifully with other earthy vegetables like mashed potatoes and green beans. Or, make them the entree and serve a refreshing salad on the side for a light meal everyone will love!
Baked mushrooms should be cooked at 400°F for about 20 minutes. The high temperature gives the mushrooms and filling a perfectly crispy top and fully cooks the interior, without cooking for too long and letting them get too soft!
What to Stuff Mushrooms With
- Shrimp Stuffed Mushrooms: Lay a shrimp in the center of each mushroom before baking them for the first time. They'll be hidden under the cheese, making for a delicious surprise!
- Stuffed Mushrooms with Sausage: Add cooked sausage crumbles into the caps after they've cooked for the first 15 minutes, then top it with cheese. These are perfect for breakfast!
- Bacon Stuffed Mushrooms: Cook the mushrooms as normal, but add bacon bits to the top alongside the cheese!
- Garlic Butter Stuffed Mushrooms: Make this recipe extra delicious by swapping out the oil and butter mix for my amazing Garlic Butter Sauce!
Mushroom Side Dishes
- Air Fried Mushrooms
- Mushroom Risotto
- Mushroom Stuffing
- Sauteed Garlic Mushrooms
- White Button Mushrooms
Did you try this recipe? Let us know in the comments below, and leave a rating! We love to hear from you.
Stuffed Mushrooms Recipe
Equipment
- Pan
- Soft-bristled brush or damp paper towel
Ingredients
- ¾ lb. Portobello mushrooms 3-4 caps
- 1 clove Garlic minced
- 2 Tablespoons Olive oil
- ½ teaspoon Dried thyme
- 1 Tablespoon Butter
- Salt and pepper to taste
- 1 Tablespoon Parmesan grated
- 3 Tablespoons Mozzarella shredded
Instructions
- Preheat the oven to 400°F, then use a damp paper towel to gently brush clean the portobello mushrooms and remove the stems. Set them aside, and mince garlic. Then oil a baking sheet and place the mushrooms on it in a single layer, with the gills facing up.¾ lb. Portobello mushrooms, 1 clove Garlic
- In a small mixing bowl, add the olive oil, minced garlic, thyme, salt and pepper, and mix well.2 Tablespoons Olive oil, ½ teaspoon Dried thyme, Salt and pepper
- Drizzle the oil mixture over the insides of each mushroom, then top each one with a thin slice of butter. Bake for 15 minutes, or until tender. While they cook, grate 1 Tablespoon of Parmesan and mix it into 3 Tablespoons of Mozzarella.1 Tablespoon Butter, 1 Tablespoon Parmesan, 3 Tablespoons Mozzarella
- Once the 15 minutes are up, remove the mushrooms from the oven and top each with cheese. Return the mushrooms to the oven and cook for another 5 minutes, or until the cheese is golden and melty. Remove, serve, and enjoy!
Video
Notes
- It's always a good idea to make sure mushrooms are clean before cooking them, especially if you buy organic or local mushrooms, but make sure not to wash your mushrooms with running water! Instead, brush them clean with a pastry brush or a damp paper towel. It sounds fussy, but you wouldn't believe the difference it makes. Mushrooms soak up moisture and washing them means soggy, sad mushrooms!
- You can make this recipe with smaller mushrooms, too! Button, baby bella and cremini mushrooms are all actually just younger portobella mushrooms, and will cook up just the same. Using cremini will make them perfect for finger food, while full portobella make for a larger snack or even an entree!
- If you're serving these as a side, the serving size is 1 mushroom per person. If it's playing the part of the entree, each person should have 2-3 mushrooms.
- Play around with the cheese! You want a cheese that melts well, like Gruyere, Raclette, Fontina or even Bleu cheese. Choose your favorite flavor, and enjoy!
Nutrition
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