Stuffed Portobello Mushrooms
Stuffed portobello mushrooms make a filling vegetarian supper or a generous side. The large, meaty caps hold a garlicky filling of soft cheese, mature Cheddar and breadcrumbs, which turns golden and bubbling in a hot oven. They take about 35 minutes from start to finish, and you can fill them a few hours ahead and bake them when you are ready.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 235kcal
Making stuffed portobello mushrooms ahead
Portobello mushrooms are one of the easiest vegetarian dishes to prepare in advance. Fill the caps, cover the tray and refrigerate; they are ready to bake when you are. Cold mushrooms from the fridge need 20–25 minutes rather than 20.
Choose mushrooms with deep, even caps so the filling stays in place. Keep the stalks: chopped finely, they go into the filling and add more mushroom flavour.
Stuffed portobello mushrooms method
Tap a time to start a timer.
- Prepare the mushrooms Heat the oven to 200°C (180°C fan), gas 6 and line a baking tray with baking paper. Wipe the mushrooms clean with damp kitchen paper. Twist out the stalks and finely chop them. Put the caps on the tray, gills facing up, and brush them with the oil.
- Make the filling In a bowl, mix the soft cheese with the garlic, oregano, pepper and the chopped stalks. Stir in the breadcrumbs and half of the Cheddar until thick and combined.
- Fill Spoon the filling into the caps, pressing it down gently so it fills the hollow. Scatter the rest of the Cheddar over the top.
- Bake Bake for , until the mushrooms are tender when pierced with a knife and the topping is golden and bubbling.
- Rest and serve Leave for , then lift off the tray with a fish slice, tipping any liquid back onto the tray, and serve hot.
Serving and variations
Serve the stuffed portobello mushrooms with a peppery rocket salad or alongside roast potatoes. As a starter, a single mushroom each is plenty. For the same filling in smaller mushrooms, try air fryer stuffed mushrooms, and a crisp asparagus salad works well next to them.
Swap the oregano for thyme, or fold in a handful of baby spinach, squeezed dry, for a green filling.
Common problems and fixes for Stuffed Portobello Mushrooms
- The mushrooms are soggy and sitting in liquid.
- Mushrooms release water as they cook. Wipe rather than wash them, bake them gills up on a tray lined with baking paper, and lift them out of the juices to serve.
- The filling is runny and slides out.
- Use full-fat soft cheese, not a low-fat tub, and add another tablespoon of breadcrumbs until the mixture holds on a spoon.
- The topping is pale.
- Grate the Cheddar finely and sprinkle it on last. For more colour, mix a spoonful of breadcrumbs with a drizzle of oil and scatter it over the top.
Frequently asked questions about Stuffed Portobello Mushrooms
Can you prepare stuffed portobello mushrooms ahead of time?
Yes. Fill them up to 4 hours ahead, cover them and keep them in the fridge on the tray, then bake for 20–25 minutes, until the filling is golden and the mushrooms are tender.
How do you stop them going soggy?
Wipe the mushrooms instead of washing them, and bake them gills up in a hot oven so the moisture evaporates. Lift them out of the juices on the tray before serving.
What can you use instead of Cheddar?
Stilton, goat cheese or Gruyère all work, using the same weight. Check the label if you need the dish to be vegetarian.
What do you serve with them?
A green salad, roast potatoes or crusty bread. They are filling enough as a main, or you can serve one each as a starter.
How did you like the recipe?
4.8 / 5 · 4 ratings
