Stuffed Portobello Mushrooms (Best Ever!)

This Stuffed Portobello Mushroom Recipe is simply amazing, stuffed with spinach artichokes and baked with crunchy breadcrumbs!

Here’s a recipe that doubles as a meatless dinner and a great side dish: and it couldn’t be more delicious. Try these Spinach artichoke Stuffed portobello mushrooms! It combines a comforting spinach artichoke dip with the meaty goodness of a baked portobello mushroom. Top it with crunchy Italian breadcrumbs and you’ll amaze everyone at the table! It’s vegetarian but will appeal to all types of eaters: Promise.

Want to make mushroom bites instead? Go to Plain Stuffed Mushrooms.

Stuffed Portobello Mushrooms: An Overview

Alex and I have made quite a few recipes for stuffed portobello mushrooms these days, but this one is the absolute absolute better. Why? Because the filling is our famous spinach and artichoke dip, which delights everyone who dips it with a piece of crusty bread. Use it as a topping for stuffed portobello mushrooms and turn them into a yummy vegetarian dinner or unusual side dish. Here are the guidelines for cooking portobello mushrooms:

• Cooking mushrooms: You will add olive oil, salt and pepper and then bake at 450 degrees for 15 minutes. Then pour off the liquid. See more below!
• make filling: Mix the spinach and artichoke filling with the spinach, artichokes, Greek yogurt, mayonnaise, parmesan and spices.
• Fill mushrooms: Add filling and top with Italian panko or Italian breadcrumbs. Bake another 10 minutes at 425 degrees.

Tips for Cooking Portobello Mushrooms: Baked or Roasted!

The best way to prepare whole portobello mushrooms is to bake or roast them, which tenderizes them nicely and brings out the hearty, meaty flavor. You can do this to make a portobello burger or it works great for stuffed ones. When it comes to baked portobello mushrooms, there are a few things to keep in mind:

• Remove stems before cooking. This is important as the stalk is tough and difficult to cut. It’s also easier to stuff!
• Bake until tender but not falling apart (15 minutes). When preparing roasted and stuffed portobello mushrooms, you want the cup shape of the mushroom cap to remain intact. Overcooking can cause collapse.
• Important: Drain all liquid before filling! Portobello mushrooms contain 90% of their weight in water. This means that after toasting you will notice that water has accumulated in the corks. This is perfectly normal and to be expected – just make sure any spilled liquid is drained and disposed of.

What is Italian Panko? Is there a replacement?

These stuffed portobello mushrooms are topped with Italian panko, giving them a satisfying crunch in every bite. What is panko? Panko is a Japanese-style breadcrumb mix that is lighter and airier than regular breadcrumbs. You can use panko or breadcrumbs in this recipe. Note that Italian panko, or Italian breadcrumbs, contain spices and salt. It is available at most grocery stores and online. You can also find gluten free panko or breadcrumbs online to make a gluten free recipe! If you can’t find an Italian Panko, here’s how:

• Use regular panko and add salt and Italian spices. Mix ⅓ cup panko with ⅛ tsp kosher salt and ½ tbsp Italian seasoning (or 1 tsp dried oregano and ¼ tsp each dried basil and thyme)
• Or look for Italian or regular breadcrumbs instead or make your own breadcrumbs! For regular breadcrumbs, use the panko seasoning recommendations above.

Make it a meal!

Once cooked and stuffed, take them out of the oven and bite into them. You’ll taste meaty mushrooms, an artichoke dip with spinach and a little breadcrumbs: it’s exceptional! This recipe makes a great vegetarian dinner with a few side dishes. Or you can use it as a chic side dish and combine it with steak or fish! They are perfect for a dinner party or even a romantic dinner like Valentine’s Day.

Remember, if you’re serving them as a meatless main course, add side dishes full of plant-based protein. Here are some ideas for topping roasted portobello mushrooms:

• Salad: Try the rocket salad, goat cheese salad with rocket, chopped lettuce, Brussels sprouts salad, apple and fennel salad, orange and fennel salad, curly leaf salad or chicory salad
• beans: Great for adding plant-based protein to a vegetarian meal! Add borlotti beans, kidney beans, or cannellini beans.
• Rice or Quinoa: Add rice or perfectly seasoned quinoa.
• Farro or Couscous: Try the easy and delicious herb farro or the plain couscous.
• Grilled vegetables: Serve with the finest roasted vegetables, epic roasted broccoli or lemon roasted asparagus.
• Sauteed Vegetables: While the mushrooms are cooking, prepare a skillet of the ultimate sautéed veggies.

All about portobello mushrooms

Want to learn more about the mighty portobello mushroom? Here’s what you need to know about this popular mushroom variety:

• Portobello mushroom (also known as Portobella or Portabella) is one of the most commonly consumed mushroom varieties in the world Agaricus bisporus. Champignon and cremini (aka baby bella) are the same type of mushroom, just in earlier stages of growth than portobello. Portobello is the oldest grade, so it has the meatiest and tastiest flavor.
• Where to find it You can find the portobello mushroom at most traditional grocery stores. Often it is packed in containers of 3-6 mushroom heads.
• What does a portobello mushroom taste like? Portobello mushrooms have an intensely meaty and savory flavor with plenty umami. Although they taste like meat, don’t forget to add protein to the meal if you’re making it as a vegetarian main course! They don’t contain much protein themselves.

More portobello mushroom recipes

Do you like portobellos? In our opinion, they are among the tastiest mushrooms in the world! Here are some other great portobello mushroom recipes:

This Stuffed Portobello Mushroom Recipe is…

Vegetarian. For gluten-free use panko or gluten-free breadcrumbs.