To make stuffed portobello mushrooms, scrape out the gills of 4 large portobello caps, brush them with olive oil and top each with a tomato slice. Fill them with garlicky sautéed spinach mixed with Boursin Garlic & Fine Herbs cheese, then bake at 375°F for 12–15 minutes. Finish with a parmesan panko topping and broil for 3–4 minutes until golden. They’re ready in about 30 minutes and make a hearty vegetarian main or an easy holiday appetizer.
Large portobello mushrooms filled with creamy boursin cheese, sautéed garlicky spinach, freshly sliced tomato, and then topped with a crispy parmesan panko breadcrumb topping. This Italian-style stuffed portobello mushrooms recipe is easy to make for a perfect appetizer or all-in-one nutritious meal.
Stuffed portobello mushrooms are simply the best! You can dress them up in just about any style you’d like and they are incredibly easy to make. We love to serve our stuffed mushrooms with a side salad for an all-in-one complete and filling meal during the busy work week. These stuffed portobello mushrooms also make an easy, crowd-pleasing appetizer for all to enjoy when entertaining.
Of all the stuffed portobello mushroom recipes out there, we love this one the best because, well, boursin cheese!
That and the fact that I’m all in when it comes to quick and easy recipes that don’t sacrifice flavor or nutrition, like this Italian-style stuffed portobello mushrooms recipe. Trust me, this mouthwatering dish is a game-changer! And the best part? It’s made with simple ingredients and ready to go in no time at all.
Stuffed portobello mushrooms have become somewhat of a lifesaver for me. This recipe is the perfect fit for vegetarian and meat lovers alike–anyone who is trying to reduce their family’s meat intake without sacrificing taste.
Get ready to add this easy stuffed portobello mushrooms recipe to your weekly recipe rotation! It is so incredibly delicious and packed with nutrients that you can feel good about serving to your loved ones.
why your family will love this stuffed portobello mushrooms with boursin cheese recipe
- Vegetarian Powerhouse
- Simple Ingredients
- Flavor Explosion
- Versatile and Customizable
- Minimal Cleanup
ingredients
To make this easy and delicious stuffed portobello mushrooms recipe you’ll need a few ingredients that you can get at almost any grocery store or even online!
Here’s what we are working with:
- large portobello mushrooms
- olive oil
- tomato
- green onion
- garlic
- spinach
- Boursin Cheese – Garlic & Fine Herbs
- Italian seasoning
- seasoned panko breadcrumbs
- grated parmesan cheese
how to make Italian-style stuffed portobello mushrooms
You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.
prepare the mushrooms
1. Preheat the oven. Preheat your oven to 375°F and line a baking sheet with parchment paper or foil for easy cleanup.
2. Clean the mushrooms. Gently wipe the mushrooms with a damp cloth rather than rinsing them, so they don’t soak up water. Remove the stems, finely chop them and set them aside for the filling.
3. Scrape out the gills. Using the side of a spoon, carefully scrape out the dark gills (insides) of the mushroom caps and discard them. This makes room for more filling and keeps the filling from turning muddy.
4. Oil, season and add the tomato. Place the mushrooms on the baking sheet, gill side up. Brush the outer sides with olive oil and season with salt and pepper. Place a tomato slice on top of each mushroom and set aside.
prepare the filling
5. Sauté the aromatics. In a skillet over medium-high heat, add 1 tablespoon olive oil. Add the green onion and minced garlic and sauté until fragrant and translucent, about 1–3 minutes. Stir in the chopped mushroom stems, Italian seasoning, salt and pepper.
6. Wilt the spinach. Add the fresh spinach and cook, stirring occasionally, until it wilts, about 4–5 minutes. Sixteen ounces looks like a mountain at first, but it cooks way down.
7. Stir in the Boursin. Turn off the heat and mix the Boursin cheese into the spinach until well combined and creamy. The herbed cheese is the whole sauce here, so no extra seasoning blend is needed.
assemble and bake the stuffed portobello mushrooms
8. Stuff and bake. Divide the spinach and Boursin mixture evenly among the mushrooms, right on top of the tomato slices, then bake for 12–15 minutes.
Top with breadcrumbs and broil
9. Add the crunchy topping. Mix the panko breadcrumbs and grated parmesan cheese. Remove the mushrooms from the oven, top each one evenly with the breadcrumb mixture and drizzle with olive oil.
10. Broil until golden. Return the mushrooms to the oven and broil for about 3–4 minutes, until the tops are golden brown. Keep an eye on them, because the panko goes from golden to dark quickly. Let them cool slightly before serving. Enjoy!
serving stuffed portobellos for Thanksgiving and the holidays
These stuffed mushrooms are a go-to when we have vegetarians at the holiday table. One big cap makes a hearty meatless main alongside the usual sides, and they look just as special as the turkey. Cut into quarters, they also make an easy appetizer while everyone waits for dinner.
can you make stuffed portobello mushrooms ahead of time?
Yes. Prep the caps and make the spinach and Boursin filling up to a day ahead, then cover and refrigerate them separately. When you’re ready, stuff the mushrooms and bake as directed (they may need a few extra minutes since the filling is cold), then add the panko topping and broil just before serving so it stays crisp.
how to store and reheat leftovers
Refrigerate leftovers within 2 hours in an airtight container and enjoy them within 3–4 days. Reheat in a 375°F oven until hot in the center (165°F); the oven keeps the topping crispier than the microwave.
I hope you enjoy this easy recipe as much as we do. It’s definitely one of those recipes worth saving. There’s nothing better than having what looks and tastes like a gourmet meal on the table, but one that saves you time behind the scenes.
Please leave us a star review and comment if you make this family favorite recipe.
If you have any questions or comments, feel free to leave them below. I answer every single question as quickly as I can.
Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!
ENJOY!
stuffed portobello mushrooms FAQs
It isn’t required, but scraping them out with a spoon makes room for more filling and keeps the dark gills from muddying the color and flavor of the filling.
Boursin Garlic & Fine Herbs is what makes this recipe, but softened herbed cream cheese is the closest swap.
Yes, there is no meat in this recipe. If you need it to be strictly vegetarian, choose a parmesan made without animal rennet.
Yes. Make the filling and prep the caps up to a day ahead, refrigerate them separately, then stuff, bake and broil the topping right before serving.
Refrigerate them within 2 hours and store them in an airtight container for 3–4 days. Reheat in the oven until hot in the center (165°F).
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recipe video
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Stuffed Portobello Mushrooms
- LCLow Carb
- SFSugar Free
- VGVegetarian
Ingredients
- 4 large portobello mushrooms, stems reserved and finely chopped
- 2 tbsp olive oil, divided
- salt and pepper, to taste
- 1 large tomato, sliced into rounds
- 2 green onions, finely diced, plus extra to garnish (optional)
- 4-5 garlic cloves, minced
- 1 tsp italian seasoning
- 16 oz fresh spinach
- 1 pack (5.2oz) Boursin Garlic & Fine Herbs
- ¼ cup seasoned panko breadcrumbs
- 1 tbsp grated parmesan cheese
Instructions
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or foil.
- Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems; finely chop the stems and set them aside for later.
- Using the side of a spoon, carefully scrape out the gills (insides) of the mushroom caps and discard.
- Place the mushrooms on the baking sheet, gill side up. Brush the outer sides of the mushrooms with olive oil. Season with salt and pepper. Place a tomato slice on top of each mushroom. Set aside.
- In a skillet over medium-high heat, add 1 tablespoon olive oil. Add the green onion and minced garlic, sautéing until they become fragrant and translucent, about 1-3 minutes. Stir in the chopped mushroom stems, Italian seasoning, salt, and pepper to taste.
- Add the fresh spinach to the skillet and cook until it wilts, stirring occasionally, about 4-5 minutes.
- Turn off the heat and mix in the boursin cheese with the spinach mixture until well combined.
- Distribute the spinach and boursin mixture evenly into each mushroom, then bake in the oven for 12-15 minutes.
- Mix together the panko breadcrumbs and grated parmesan cheese. Remove the mushrooms from the oven and evenly top each with the breadcrumb mixture; drizzle over olive oil.
- Place the mushrooms back into the oven and broil about 3-4 minutes, until the tops are golden brown. Let cool slightly before serving. Enjoy!
Equipment
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Lydia Messner
Absolutely delicious! The leftovers even disappeared quickly!