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The Best Stuffed Portobello Mushrooms

Published on January 17, 2024 by Sarah Troester
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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 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 all 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 have 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

prepare the mushrooms

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 them and set them aside for later. Using the side of a spoon, carefully scrape out the gills (insides) of the mushroom caps.

Brush the outer sides of the mushrooms with olive oil. Place the mushrooms on the baking sheet, gill side up. Season with salt and pepper. Place a tomato slice on top of each mushroom. Set aside.

prepare the filling

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.

assemble and bake the mushrooms

Distribute the spinach and boursin mixture evenly into each mushroom, then bake in the oven for 12-15 minutes.

Top with breadcrumbs and broil

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 back into the oven and broil about 3-4 minutes, until the tops are golden brown. Let cool slightly before serving. Enjoy!

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 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

  • GFGluten-Free
  • LCLow Carb
  • SFSugar Free
  • VGVegetarian
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 mushrooms recipe is easy to make for a perfect appetizer or all-in-one nutritious meal.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

  • 1 sheet pan, baking sheet

Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this simply delicious stuffed portobello mushrooms recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!