Stuffed Portobello Mushrooms Recipe

Ever find yourself craving something savory, satisfying, and just a little bit fancy? Look no further! This stuffed portobello mushrooms recipe is the answer. Perfect as a hearty appetizer or a flavorful side dish, these mushrooms are surprisingly easy to make. You’re about to discover how to create incredibly delicious stuffed mushrooms with a unique balsamic glaze that will elevate them to gourmet status.

Why You’ll Love This Stuffed Portobello Mushrooms Recipe

This recipe for stuffed portobello mushrooms is a guaranteed winner. It’s quick, easy, and packed with flavor, making it perfect for any occasion.

• The secret ingredient: Balsamic glaze takes these stuffed mushrooms to the next level, adding a tangy sweetness that perfectly complements the savory filling.
• Perfect balance of flavors: The rich, savory filling, with its blend of cream cheese, mozzarella, and bacon, is beautifully balanced by the tangy-sweet balsamic glaze.
• Quick and easy: Ready in under 30 minutes, these are perfect for weeknights or entertaining guests.
• Versatile: Easily adapt the filling to your liking with different cheeses, vegetables, or meats. The possibilities are endless!

Ingredients Needed

• Cooking spray
• 8 portobello mushrooms, washed and stems and gills removed
• 2 tbsp. extra-virgin olive oil
• 1 (8-oz.) block cream cheese, softened
• 1 (10-oz.) package frozen spinach, defrosted and squeezed dry
• 1 c. shredded mozzarella
• 6 strips bacon, cooked and roughly chopped
• 1/2 c. cherry tomatoes, quartered
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• Pinch crushed red pepper flakes
• 1/2 c. panko breadcrumbs
• 1/4 c. freshly grated Parmesan
• 4 tbsp. melted butter
• Freshly chopped parsley, for serving

Ingredient Notes & Substitutions

Here are a few notes and substitutions to help you customize these amazing stuffed portobello mushrooms to your liking.

• Portobello Mushrooms: Choose large, firm mushrooms with caps that are not overly wet.
• Cream Cheese: Full-fat cream cheese provides the best flavor and texture. For a lighter option, use Neufchâtel cheese.
• Spinach: Fresh spinach can be used in place of frozen; sauté it lightly before adding to the filling.
• Bacon: Use your favorite type of bacon. For a vegetarian option, use diced red bell pepper or cooked sausage.
• Mozzarella: Low-moisture mozzarella is recommended to prevent excess moisture in the filling. Fontina cheese can also be substituted.
• Panko Breadcrumbs: Gluten-free panko breadcrumbs can be used for a gluten-free version.

How to Make Stuffed Portobello Mushrooms

Let me walk you through how to make these amazing stuffed portobello mushrooms. The unique balsamic glaze twist makes them truly special!

1. Prepare the Mushrooms

Preheat oven to 400°F (200°C). Grease a large baking sheet with cooking spray. Place mushrooms stem side down on the pan and brush with olive oil. Be sure to wash and dry the mushrooms thoroughly before you start.

2. Pre-bake the Mushrooms

Bake for 10 minutes, or until beginning to soften. Use paper towels to soak up any excess water on the pan. Pre-baking helps to prevent soggy mushrooms later on.

3. Add Balsamic Glaze

Drizzle balsamic glaze into the inside of each mushroom cap. Use about a teaspoon for each to coat the inside. Make sure the mushrooms are patted dry before drizzling the balsamic glaze.

4. Make the Filling

In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes. The aroma of the herbs and garlic at this stage is simply irresistible!

5. Prepare the Topping

In a medium bowl, combine panko, Parmesan, and melted butter. The topping should have a lovely, crumbly texture.

6. Stuff the Mushrooms

Flip the mushroom caps over and stuff with the cream cheese mixture. Top with the panko mixture. Make sure the filling is evenly distributed for the best results.

7. Bake

Bake until the cheese is melty and the tops are golden, about 15 minutes. Look for a bubbling cheese and a beautifully golden-brown topping.

8. Garnish and Serve

Garnish with freshly chopped parsley before serving. The fresh parsley adds a bright, vibrant flavor to complement the richness of the filling.

How to Prevent Soggy Stuffed Mushrooms

One of the biggest concerns when making stuffed mushrooms is avoiding a soggy result. Here’s how I ensure my stuffed portobello mushrooms are perfectly textured every time.

• Pre-baking: Pre-baking is crucial for releasing excess moisture from the mushrooms before adding the filling.
• Removing Gills: Removing the gills helps prevent a muddy flavor and reduces moisture.
• Drying: Always dry the mushrooms thoroughly after washing and before stuffing to remove any excess water.
• Low-Moisture Ingredients: Use low-moisture cheeses like low-moisture mozzarella and squeeze excess water from the spinach.
• Oven Temperature: Ensure the oven temperature is high enough to cook the mushrooms quickly, preventing them from releasing too much moisture.

Pro Tips & Troubleshooting

Pro Tips

• Sauté onion and spinach in bacon grease before adding to the cream cheese mixture for even better flavor.
• Bake the mushrooms initially with the gills and stem attached to help the mushroom caps keep their shape. Remove them after the first 10-minute baking.
• Don’t over-bake the portobellos in the pre-bake stage; this can cause them to flatten and lose their bowl shape.
• Use a high-quality balsamic glaze for the best flavor.
• Ensure the cream cheese is softened for easy mixing.

Common Mistakes to Avoid

• Forgetting to remove the gills, leading to a muddy flavor.
• Overfilling the mushroom caps, causing the filling to spill out during baking.
• Not squeezing enough moisture from the spinach, resulting in a watery filling.
• Using cold cream cheese, making it difficult to mix with the other ingredients.
• Not patting the mushrooms dry after they pre-bake.

Serving & Storage

Serving Ideas

• Serve as an appetizer before a main course.
• Serve as a side dish alongside grilled steak or chicken.
• Pair with a simple salad for a light meal.
• Garnish with a drizzle of balsamic glaze or a sprinkle of red pepper flakes for added flavor and visual appeal.
• Serve with crusty bread for dipping into the filling.

Storage and Make-Ahead

• Storage: Store leftover stuffed portobello mushrooms in an airtight container in the refrigerator for up to 3 days.
• Make-Ahead: Prepare the filling and stuff the mushrooms ahead of time. Store them covered in the refrigerator for up to 24 hours before baking. Add the panko topping just before baking.
• Reheating: Reheat in a preheated oven at 350°F (175°C) until heated through, about 10-15 minutes. You can also microwave them, but the topping may not be as crispy.

If you’re looking for a side to accompany these mushrooms, consider a fresh and vibrant option. For example, you might enjoy a delicious and flavorful 7-layer salad to balance the richness of the mushrooms.

Conclusion

These Stuffed Portobello Mushrooms with Balsamic Glaze are a guaranteed crowd-pleaser! The balsamic glaze adds a unique touch that elevates the flavor to a whole new level. Don’t be intimidated – this recipe is easy to follow, and you’ll be amazed at how delicious these mushrooms turn out. Try experimenting with different fillings and serving ideas to make it your own. Now, grab your ingredients and get cooking! Print this recipe or share it with your friends.

FAQ

• How do I properly clean and prepare portobello mushrooms for stuffing?
  Gently wipe the mushrooms with a damp cloth to remove any dirt. Remove the stems and gills using a spoon. Dry the mushrooms thoroughly.
• What’s the best way to prevent soggy stuffed portobello mushrooms?
  Pre-bake the mushrooms to release excess moisture. Remove the gills, dry the mushrooms thoroughly, and use low-moisture ingredients.
• Can I make stuffed portobello mushrooms in advance?
  Yes, you can prepare the filling and stuff the mushrooms ahead of time. Store them covered in the refrigerator for up to 24 hours before baking. Add the panko topping just before baking.
• What are some delicious variations I can try with the filling?
  Try adding different cheeses, vegetables, or meats to the filling. Consider using Italian sausage, feta cheese and olives, or sun-dried tomatoes and pesto.
• What should I serve with stuffed portobello mushrooms to make a complete meal?
  Serve with a simple salad, grilled vegetables, or crusty bread.
• How should I store leftover stuffed portobello mushrooms?
  Store leftover stuffed portobello mushrooms in an airtight container in the refrigerator for up to 3 days.
• Can you freeze stuffed portobello mushrooms?
  Freezing is not recommended, as the texture of the mushrooms and filling may change upon thawing.

To learn more about the nutritional benefits of portobello mushrooms, you can visit the USDA’s MyPlate website.

Looking for a soup to start your meal? You might want to try our best tomato soup recipe.

For more information on food safety and handling, refer to resources from the FoodSafety.gov website.

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