Juicy Stuffed Portobello Mushrooms Recipe: A Savory Delight

Portobello mushrooms create a delightful canvas for culinary creativity that never disappoints.

Meaty and substantial, these earthy fungi offer a perfect base for an incredible vegetarian meal.

Robust flavors mingle beautifully within their wide, tender caps.

Minimal ingredients combine to produce maximum taste in this simple yet impressive dish.

Nutritious and satisfying, these stuffed mushrooms bring excitement to any dinner plate.

Packed with protein and vegetables, they promise a delectable experience that leaves everyone wanting more.

You’ll want to bookmark this recipe and make it again and again.

What’s Great About Stuffed Portobello Mushrooms

• Conquer Busy Weeknights: This stuffed portobello mushroom recipe delivers a quick, nutritious meal that transforms ordinary ingredients into a gourmet-style dinner without complicated techniques.
• Customize with Confidence: Adaptable recipe allows home cooks to swap ingredients like ground turkey with chicken or beef, making it perfect for different dietary preferences and flavor explorations.
• Boost Nutrition Easily: Packed with protein from turkey, vitamins from spinach and bell peppers, and calcium from cheeses, this dish offers a balanced meal in a single delicious package.
• Impress Without Stress: Minimal prep work and straightforward cooking steps mean even novice cooks can create a restaurant-quality dish that looks and tastes sophisticated.

Stuffed Portobello Mushrooms Ingredients List

• Portobello Mushrooms: Large, meaty mushrooms that serve as a hearty and flavorful base for this stuffed recipe.

• Ground Turkey: Lean meat that provides a nutritious and protein-rich filling for the stuffed mushrooms.

• Ricotta Cheese, Parmesan Cheese: Creamy cheeses that add richness and help bind the filling together.
• Dried Oregano, Salt, Black Pepper: Seasonings that enhance the overall flavor profile of the dish.

• Garlic, Red Bell Peppers, Spinach: Fresh vegetables and aromatics that add depth, nutrition, and color to the stuffed mushrooms.

• Olive Oil, Balsamic Vinegar, Basil: Ingredients that provide cooking lubrication, a tangy glaze, and a fresh herbal garnish.

How To Make Stuffed Portobello Mushrooms Easily

Step 1: Warm Up The Oven

Crank the oven to 400°F and line a baking sheet with parchment paper for super easy cleanup.

Step 2: Prepare Mushroom Bases

Tenderly wipe down portobello mushrooms using a damp paper towel. Remove stems and create a spacious hollow for delicious stuffing.

Step 3: Sizzle Garlic

Heat olive oil in a skillet over medium heat. Toss in minced garlic and cook until wonderfully aromatic, about 30 seconds.

Step 4: Brown The Turkey

Introduce ground turkey to the skillet. Break it into tiny crumbles and cook until completely browned with zero pink remaining.

Step 5: Add Colorful Vegetables

Fold in chopped spinach and diced red bell peppers. Cook for 2-3 minutes until vegetables become wonderfully soft.

Step 6: Create Creamy Mixture

• Ricotta cheese
• Grated parmesan
• Dried oregano
• Salt
• Black pepper

Mix everything until perfectly combined.

Step 7: Prepare Mushroom Caps

Brush mushroom exteriors with balsamic vinegar. Position them gill-side up on the prepared baking sheet.

Step 8: Stuff Mushrooms

Fill each mushroom cap generously with the turkey and cheese mixture. Ensure an even, mouth-watering distribution.

Step 9: Bake To Perfection

Slide the baking sheet into the preheated oven. Bake for 15-18 minutes until mushrooms turn tender and filling is steaming hot.

Step 10: Rest And Set

Remove from oven and let the stuffed mushrooms rest for 2-3 minutes, allowing the filling to settle.

Step 11: Garnish And Serve

Sprinkle freshly chopped basil on top. Serve piping hot directly from the baking sheet for maximum flavor and drama.

Helpful Hints For Stuffed Portobello Mushrooms

• Clean Mushrooms Carefully: Use a damp paper towel to gently remove dirt from portobello mushrooms without waterlogging them.
• Prevent Soggy Bottoms: Brush mushroom caps with balsamic vinegar to add flavor and help prevent excess moisture during baking.
• Ensure Proper Browning: Break ground turkey into small crumbles while cooking to achieve even browning and prevent large chunks.
• Balance Moisture Levels: Let the stuffed mushrooms rest for 2-3 minutes after baking to allow filling to set and prevent runny texture.
• Boost Protein for Dieters: Swap ground turkey with lean ground chicken or plant-based protein crumbles for alternative dietary needs.

Tasty Spins On Stuffed Portobello Mushrooms

• Vegetarian Stuffed Portobellos: Replace ground turkey with crumbled firm tofu or plant-based meat alternative, maintaining the same seasonings and cooking method.
• Low-Carb Mediterranean Version: Swap ricotta with feta cheese, add chopped kalamata olives, and include diced cucumber for a Greek-inspired flavor profile.
• Keto-Friendly Option: Use ground beef instead of turkey, increase cheese content, eliminate bell peppers, and add crispy bacon bits for extra fat content.
• Dairy-Free Alternative: Substitute ricotta with cashew cream or dairy-free cream cheese, use nutritional yeast instead of parmesan, and keep all other ingredients consistent with original recipe.

Nice Pairings For Stuffed Portobello Mushrooms

• Wine Pairing: Select a crisp medium-bodied Pinot Noir to complement the earthy mushrooms and rich turkey filling, balancing the dish's robust flavors with subtle fruity undertones.
• Fresh Side Salad: Toss a light arugula salad with lemon vinaigrette, adding bright acidity that cuts through the creamy ricotta and enhances the meal's overall brightness.
• Herbal Accent: Sprinkle additional fresh basil or parsley over the stuffed mushrooms to elevate the herbal notes and provide a vibrant green contrast to the golden-brown dish.
• Crusty Bread Option: Serve warm, rustic sourdough bread on the side to soak up the delicious pan juices and provide a satisfying textural element to the meal.

How To Save Stuffed Portobello Mushrooms For Later

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days, ensuring maximum freshness and food safety.
• Wrap individual stuffed mushrooms tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, maintaining quality and flavor.
• Preheat oven to 350°F, place mushrooms on a baking sheet, cover with foil to prevent drying, and warm for 10-12 minutes until heated thoroughly.
• Place mushrooms on a microwave-safe plate, cover with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes, checking temperature midway.

Stuffed Portobello Mushrooms Questions Answered

• Can I use a different type of mushroom?

Yes, you can substitute portobello mushrooms with large cremini or button mushrooms, but adjust baking time accordingly to prevent overcooking.

• Is ground turkey the only protein option?

No, ground chicken or lean ground beef work equally well in this recipe. Choose your preferred protein for variety.

• How do I know when the turkey is fully cooked?

The ground turkey should be completely browned with no pink color remaining and reach an internal temperature of 165°F for food safety.

• Can I make this recipe ahead of time?

Prepare the filling and stuff mushrooms in advance, then refrigerate for up to 24 hours before baking. Add 3-5 minutes to baking time if cooking from cold.

Stuffed Portobello Mushrooms Recipe

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4.8 from 27 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Succulent “stuffed portobello mushrooms” offer a delightful vegetarian main course packed with Mediterranean flavors. Roasted mushroom caps filled with herbed cheese, spinach, and toasted pine nuts provide a rich, satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Mushrooms:

• 4 large portobello mushrooms

Protein:

• 1 cup ground turkey
• 1/2 cup ricotta cheese
• 1/4 cup grated parmesan cheese

Vegetables and Herbs:

• 1/2 cup spinach, chopped
• 1/4 cup red bell pepper, diced
• 2 cloves garlic, minced

Seasonings and Liquids:

• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar

Garnish:

• 2 tbsp fresh basil, chopped

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Instructions

1. Preheat the oven to 400°F and prepare a baking sheet with parchment paper for easy cleanup.
2. Gently clean portobello mushrooms with a damp paper towel, removing stems and creating a hollow cavity for stuffing.
3. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, approximately 30 seconds.
4. Add ground turkey to the skillet, breaking it into small crumbles and cooking until completely browned and no pink remains.
5. Incorporate chopped spinach and diced red bell peppers into the turkey mixture, cooking for an additional 2-3 minutes until vegetables soften.
6. Remove skillet from heat and fold in ricotta cheese, grated parmesan, dried oregano, salt, and black pepper, mixing thoroughly.
7. Brush the exterior of mushroom caps with balsamic vinegar and arrange them gill-side up on the prepared baking sheet.
8. Generously fill each mushroom cap with the turkey and cheese mixture, ensuring an even distribution.
9. Bake in the preheated oven for 15-18 minutes, or until mushrooms are tender and the filling is heated through.
10. Remove from oven and let rest for 2-3 minutes to allow filling to set.
11. Garnish with freshly chopped basil before serving hot directly from the baking sheet.

Notes

• Swap ground turkey with plant-based crumbles for a vegetarian version that maintains protein content and flavor profile.
• Use gluten-free parmesan cheese to make the recipe suitable for individuals with gluten sensitivities.
• Choose low-fat ricotta or Greek yogurt as a healthier alternative to reduce overall calorie and fat intake.
• Pat mushrooms completely dry after cleaning to prevent excess moisture during baking, ensuring a perfectly roasted texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 70 mg