Stuffed Portobello Mushrooms topped with marinara, sautéed spinach, and crispy panko goat cheese medallions. A delicious and easy vegetarian stuffed portobello mushroom recipe that is a reader favorite!

Stuffed Portobello Mushrooms on Baking Sheet

Stuffed Portobello Mushrooms

It has been nearly four years since I shared these amazing stuffed portobello mushrooms with you. These stuffed portobello mushrooms remain one of my favorite vegetarian recipes on this blog to date. It was high time they deserved some love and attention.

I’ve tested and re-tweaked the original recipe and procedure to make this dish easier to prepare (one less pot to clean!), as well as updated the post with new photos. These mushrooms have gotten a major facelift and I’m feeling it!

If you’ve never tried this recipe or are new to the site, be sure to bookmark or pin it for later.  It has been a reader favorite for years!

These vegetarian portobello stuffed mushrooms are filled with marinara sauce (store-bought or homemade), sautéed spinach, and a crispy panko breadcrumb coated goat cheese medallions. 

The trick to the crispy topping is to lightly sauté panko breadcrumbs with melted butter, finely chopped shallots, and garlic. What’s not to love, right?

Find my tips for recipe success, step-by-step instructions on how to make stuffed portobello mushrooms, and helpful equipment notes below.

How to Cook Stuffed Portobello Mushrooms:

Before filling portobello mushrooms, it is important to cook them through and remove some of their natural moisture.

All mushrooms, particularly portobello mushrooms, have a very high water content. Cooking them prior to filling allows the moisture to evaporate and concentrate their flavor.

This step also reduces the amount of liquid they will release later during the final reheating stage. For this recipe, the portobello mushrooms are roasted for 20 minutes at 450 degrees Fahrenheit, stem side facing up, on a standard sheet pan. 

It is a very fast and efficient way to cook the portobello mushrooms and ensures that we don’t have one more pan to clean later.

While the mushrooms are roasting, you’ll want to prepare the mushroom filling components: the sautéed spinach and the crispy panko breadcrumb mixture.

Stuffed Portobello Mushroom on a Plate

How to Pick Portobello Mushrooms:

When picking portobello mushrooms, look for completely firm caps and gills. The skin should be dry and unbruised. Shriveled, bruised, or moist mushrooms should be avoided as they are past their prime.

While you can adjust this recipe to work for any size portobello mushroom, I recommend finding large portobello mushrooms that are roughly 4-inches in diameter and have slightly deeper caps for filling. This will make them easier to stuff.

This recipe calls for 8 large portobello mushrooms. The mushrooms will shrink considerably once cooked.

If you’re serving these as a main course, I recommend at least two stuffed portobello mushrooms per person.

If you’re serving these mushrooms as a side dish or with grains, etc., you can halve this recipe and serve one mushroom per person. It really depends on your appetite!

Stuffed Portobello Mushrooms

Tips for Recipe Success:

  • If you do not enjoy the texture of mushroom gills, you can remove and discard them prior to roasting.
  • To make this recipe extra time-friendly, use a high quality store-bought marinara sauce (thicker is better!). I highly recommend Rao’s Homemade brand. You can also use homemade marinara as well. Please see recipe notes for a basic recipe.
  • Be sure to use chilled soft goat cheese (4-ounce log) for this recipe. Keeping the cheese chilled allows it to be more easily sliced into medallions and coated in breadcrumb mixture. I love the tangy, unique flavor that goat cheese lends to this recipe, but you can substitute with other favorite cheeses, such as mozzarella or whole fat ricotta.
  • Make This Recipe Gluten-Free: Replace the panko breadcrumbs with a gluten-free breadcrumb mixture.

Stuffed Portobello Mushroom on a Plate

Tools I Used For This Recipe:

This list includes affiliate links.

Stuffed Portobello Mushroom

Stuffed Portobello Mushrooms with Crispy Goat Cheese

4.6 stars (387 ratings)
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Yield: 4 Servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
These amazing stuffed portobello mushrooms are topped with marinara sauce, spinach, and crispy goat cheese medallions. A delicious and easy vegetarian main course that is sure to be a crowd pleaser! Substitute gluten free breadcrumbs to make gluten free.
Note: While you can adjust this recipe to work for any size portobello mushroom, I recommend finding large portobello mushrooms that are roughly 4-inches wide and have slightly deeper caps for filling. This will make them easier to stuff.

Equipment

Ingredients

For the Mushrooms:

  • 8 large (4-inch wide) portobello mushrooms stems trimmed (*see notes)
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper

For the Sautéed Spinach:

  • 1 tablespoon extra virgin olive oil
  • 1 shallot finely sliced
  • 6 ounces baby spinach
  • kosher salt and freshly ground black pepper

For the Crispy Breadcrumb Topping:

  • 2 tablespoons unsalted butter
  • 1 shallot finely diced
  • ½ cup panko breadcrumbs
  • 1 garlic clove finely minced
  • kosher salt and freshly ground black pepper

For Assembly:

  • 1½ cups (12 ounces) high-quality store-bought (or homemade) marinara sauce I recommend Rao's brand (*see recipe notes)
  • 4 ounce goat cheese cold from the fridge

Instructions 

  • Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
  • Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
  • Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
  • Assembly: Reduce the oven temperature to 425°F (220°C). Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
  • Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
  • Slice the goat cheese into ½-inch thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
  • Bake at 425°F (220°C) for 10 to 15 minutes or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not burn. Serve immediately.

Video

Homemade Marinara Sauce: 

  • Using large saucepan, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Once the oil is warm, add the 4 cloves roughly chopped garlic, stirring continuously for 30 seconds, making sure that the garlic does not brown (this is essential). Add 2 tablespoons tomato paste and stir over low heat for a minute or so, stirring continously. Add 2 dried bay leaves and 1 tablespoon dried oregano to the pan, and 1 (28 ounce) can Italian crushed tomatoes, stir together, and bring to low simmer. Cover and simmer sauce for 30 minutes, stirring occasionally. Season with salt and pepper to taste.

Tips for Success:

  • When picking portobello mushrooms, look for completely firm caps and gills. The skin should be dry and unbruised. Shriveled, bruised, or moist mushrooms should be avoided as they are past their prime. While you can adjust this recipe to work for any size portobello mushroom, I recommend finding large portobello mushrooms that are roughly 4-inches wide and have slightly deeper caps for filling. This will make them easier to stuff.
  • If you do not enjoy the texture of mushroom gills, you can remove and discard them prior to roasting.
  • These stuffed portobello mushrooms are hearty enough to be served on their own with a simple salad. I find that 2 stuffed mushrooms per serving work well. If you serve these as a side, you can get away with just 1 stuffed mushroom per person.
Serving: 1serving, Calories: 302kcal, Carbohydrates: 21g, Protein: 10g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 10g, Cholesterol: 30mg, Sodium: 778mg, Fiber: 4g, Sugar: 6g
Author: Laura / A Beautiful Plate
Course: Healthy and Light
Cuisine: American