These baked stuffed portobello mushrooms are crammed with spinach, Gruyère, Parmesan, and breadcrumbs. Straightforward, elegant, and prepared in 45 minutes. Excellent vegetarian appetizer or facet dish.

Baked Stuffed Portobellos (with Spinach, Parmesan, and Gruyère Cheese)

I really like mushrooms, and I’ve fairly a number of standard vegetarian mushroom recipes on my website – like Hungarian mushroom soup and mushroom-and-spinach ravioli. Right this moment I am introducing you to my new favourite vegetarian foremost (or steakhouse-style facet, relying on the way you serve it)!

First, I par-bake the mushroom caps to attract out extra moisture. Then I stuff these huge portobello caps with a savory combination of sautéed onion, garlic, contemporary thyme, wilted spinach, breadcrumbs, and a mix of Gruyère and Parmesan. The stuffed mushrooms return within the oven till the tops are golden and the cheese is effervescent.

It is tremendous straightforward, fast, and fancy – like one thing you’d order at a pleasant restaurant to go alongside your ribeye steak or filet mignon.

Serve stuffed portobello mushrooms as an appetizer, a hearty vegetarian foremost, or a formidable facet dish for entertaining. It is good for Meatless Monday, vacation dinners, or anytime you need one thing meatless that also feels substantial.

What Makes This Recipe Stand Out

• I pre-bake the caps first: That first 15-minute bake lets the mushrooms launch water so the ultimate stuffing stays wealthy and never soggy – enormous distinction in texture.
• Gruyère and Parmesan are a profitable mixture. Gruyère melts right into a creamy, nutty layer whereas Parmesan crisps the highest golden.
• Vegetarian, and straightforward to make gluten-free by utilizing gluten-free bread crumbs.
• Straightforward sufficient for a weeknight, spectacular sufficient for company. All the things comes collectively in about 45 minutes with one skillet and one baking sheet. 

Components and Substitutions

• Portobello mushrooms: I exploit giant caps – the larger the higher. Search for ones which are agency and dry, not slimy. Child bellas will not work right here; you want the quantity.
• Breadcrumbs: You should utilize store-bought or home made. I choose making my very own utilizing barely stale white bread – two small slices with the crusts eliminated will yield the proper quantity.
• Cheese: I selected Gruyère and Parmesan for his or her wonderful melting high quality and wealthy, nutty taste. In the event you choose a milder cheese, mozzarella makes an incredible substitute. Different choices embrace feta, goat cheese, cheddar, and Pecorino Romano. 
• Onion: I exploit half a yellow onion, finely diced, so it disappears into the filling. White onion works simply as properly. In the event you solely have shallots, use two – they’re milder however work properly right here.
• Contemporary spinach: I exploit contemporary, chopped spinach. It wilts right down to nearly nothing, so do not be alarmed by the quantity earlier than cooking. Frozen spinach works for those who thaw and squeeze it very dry first. In the event you do not, any further water will make the filling soggy.
• Garlic: I at all times use contemporary, minced garlic. 
• Contemporary thyme: If you do not have contemporary, use half the quantity of dried. Dried thyme is extra concentrated and may flip bitter for those who use an excessive amount of.
• Olive oil: I exploit common olive oil for the sauté. 

Professional Tip for Prepping Mushrooms

I often scrape out the darkish mushroom gills as a result of it provides me extra room to stuff and helps stop further moisture from seeping out because the portobello mushrooms bake. It additionally retains the filling trying cleaner and extra appetizing (these gills can darken the within a bit). Nevertheless, for those who benefit from the daring, earthy style of mushrooms, you’ll be able to depart the gills intact – simply remember that the completed dish might prove barely extra watery.

Variations

• Add Protein: Stir in cooked Italian sausage or chopped crispy bacon to make stuffed mushrooms extra substantial.
• Make It Spicier: Add pink pepper flakes or a pinch of cayenne to the filling.
• Creamier Filling: Combine in a spoonful of cream cheese or ricotta for a softer, richer heart.
• Gluten-Free: Use gluten-free breadcrumbs or finely floor almonds for texture.

Serving Concepts:

These stuffed mushrooms are versatile sufficient to suit into nearly any meal. This is how I like to recommend serving them:

• Basic pairings: Serve with crusty sourdough bread or rustic seeded rye bread, my inexperienced beans with pine nuts, home made garlic rolls, or my bread machine loaf. Stuffed portobello mushrooms additionally pair properly with my apple spinach salad and creamy broccoli cashew salad.
• As an appetizer or starter: Serve one or two caps per individual earlier than a bigger foremost. They work very well earlier than one thing wealthy like braised brief ribs or beef bourguignon, particularly once you desire a vegetarian-friendly starter.
• As a lightweight vegetarian foremost: Two caps per individual with a easy inexperienced salad and crusty bread. A tomato-cucumber-avocado salad or a beet-and-spinach salad with mandarin oranges works superbly alongside.
• As a facet dish: Serve one cap per individual alongside my filet mignon, pan-seared marinated steak, baked stuffed pork tenderloin, Hawaiian grilled teriyaki rooster skewers, or grilled salmon. Additionally they match naturally on a vacation desk subsequent to roasted meats like my roast duck.
• Leftovers might be chopped and folded into pasta, spooned over polenta, or tucked right into a toasted sandwich with further cheese.

Extra Mushroom Recipes

• Creamy Shiitake Mushroom Soup
• Bacon and Cheese Stuffed Mushrooms
• Creamy Spinach Mushroom Tortellini with Caramelized Onions
• Sausage Frittata with Spinach and Mushrooms
• Mushroom Sauce / Gravy
• Creamy Mushroom Pork Chops

Step-by-Step Photographs for Stuffed Portobellos

• Preheat the oven to 375ºF and line a baking sheet with parchment.
• Prep mushrooms: Clear mushrooms, take away/chop stems, then scrape out the gills (non-obligatory; it provides you extra room to fill and helps stop a watery outcome).
• Roast caps open-side up for Quarter-hour, then drain/save any liquid.

• Sauté onion in oil 2 minutes.
• Add garlic, chopped stems, and thyme 1 minute.

• Stir in spinach plus a splash of the mushroom liquid; prepare dinner simply till wilted.

• Off warmth, combine in breadcrumbs, Gruyère, and Parmesan; season.

• Spoon the combination into the mushroom caps, urgent it in gently.
• Bake for 15-20 minutes, till the mushrooms are tender and the tops are melted and golden.
• High with parsley and additional Parmesan.