This stuffed mushroom parmesan recipe will be a hit with everyone! Meaty portobello mushrooms are filled with crunchy panko bread crumbs and topped with tomatoes and cheese. It's an incredibly satisfying vegetarian meal that is as filling as it is tasty even for meat lovers.
Portobello mushrooms have a meaty texture and are a great substitute for meat, especially when you are trying to reduce your meat intake. They are extremely easy to prepare which makes them an ideal option for those who want to enjoy a delicious meal without a lot of prep time.
You can make a variety of tasty dishes with mushrooms that will satisfy your craving for something hearty. One of our favorites is these air fryer portobello mushrooms.
- Why you will🤍this recipe
- Here is what you will need
- How to make stuffed portobello mushrooms parmesan
- Ingredient Notes and Substitutions
- How to store leftover stuffed portobello mushrooms
- Recipe variations
- What to serve with stuffed portobello mushrooms
- You might like these healthy recipes
- 📖 Recipe
Why you will🤍this recipe
- It's one of those easy meals to make with simple ingredients.
- Stuffed portobello mushrooms are a delicious meatless meal that everyone will love.
- Stuffed portobellos can be made ahead of time which makes them perfect for meal prep.
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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- Extra virgin olive oil
- Large portobello mushroom caps
- Panko bread crumbs
- Diced tomatoes
- Parmesan cheese
- Mozzarella cheese
- Large Skillet
- Small mixing bowl
- Ceramic baking dish or baking sheet
How to make stuffed portobello mushrooms parmesan
Prepare: Wipe the mushrooms clean with a clean damp paper towel or cloth and twist the stems off and chop them.
Shred the cheese, chop or crush the garlic, and measure the panko and oregano.
Preheat the oven to 375 degrees f.
Step 1. Prepare the stuffing
Heat a tablespoon of oil in a heavy skillet over medium-high heat. Once the oil is hot, add the panko, chopped mushroom stems, and ½ teaspoon of oregano. Reduce to medium heat and toss for a few minutes until the crumbs become crispy.
Step 2. Make the sauce
Combine the remaining oregano, diced tomatoes, and crushed garlic in a small bowl.
Step 3. Stuff the mushrooms
Spray a ceramic baking dish or baking sheet with olive oil cooking spray and place mushrooms gill side up into a ceramic baking dish and top them with the bread crumb and stem mixture.
Step 4. Add cheese
Top the crumb mixture with shredded parmesan cheese, tomatoes, and last, mozzarella cheese.
Step 5. Bake
Bake for 30 minutes.
Ingredient Notes and Substitutions
Portobello Mushrooms - These are the best kind of mushrooms to use to make this recipe. Portobellos are meaty, earthy, and easy to stuff, not to mention that they taste great cooked this way.
Panko - Panko bread crumbs are Japanese-style bread crumbs and have a more coarse texture than traditional bread crumbs and make a great filling for stuffed portobellos.
Panko can be substituted with regular bread crumbs.
Diced tomatoes - Fresh or canned diced tomatoes can be used to make this recipe. When tomatoes are in season, I use fresh otherwise I use low-sodium tomatoes. You can also use your favorite homemade marinara sauce or prepared sauce.
How to store leftover stuffed portobello mushrooms
Leftover stuffed portobello mushrooms will last in the refrigerator for up to 4 days in an airtight container.
Reheat leftover stuffed portobello mushrooms in the oven or microwave.
Add meat- Add cooked crumbled Italian sausage or pepperoni to the mushroom stuffing mix.
Add veggies - add ½ cup cooked baby spinach, diced zucchini, sun-dried tomatoes or roasted red peppers to the stuffing mixture.
Spicy - add a teaspoon (more or less to taste) of red pepper flakes.
Gluten-free stuffed portobello mushrooms - Replace the bread crumbs with gluten-free bread crumbs or leave them out for a gluten-free and low-carb version.
What to serve with stuffed portobello mushrooms
Serve these tasty stuffed mushrooms garnished with fresh herbs such as fresh basil or fresh parsley with a side of pasta or crusty bread and a spinach basil salad, or arugula salad for a full meal.
- Look for mushroom caps that are similar in size to ensure even cooking.
- Do not wet the mushrooms! They will absorb water and not cook properly. Wipe them clean with a damp paper towel.
It is not necessary to scrape gills from portobello mushrooms unless you want to.
Yes, portobello mushrooms are healthy. They are filled with vitamins and antioxidants; they even contain a small amount of plant protein.
You might like these healthy recipes
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Click on serving size to scale this recipe
- 6 ounces portobello mushrooms
- 1 tablespoon extra virgin olive oil
- 2 tablespoons panko
- ¼ cup grated parmesan cheese
- 1 teaspoon oregano divided
- 1 cup diced tomatoes
- 3 cloves garlic
- ½ cup shredded mozzarella cheese
- Prepare: Wipe the mushrooms clean with a clean damp paper towel or cloth and twist the stems off and chop them. Shred the cheese, chop or crush the garlic, and measure the panko and oregano.Preheat the oven to 375 degrees f.
- Heat a tablespoon of oil in a heavy skillet over medium-high heat. Once the oil is hot, add the panko, chopped mushroom stems, and ½ teaspoon of oregano. Reduce to medium heat and toss for a few minutes until the crumbs become crispy.2 tablespoons panko, 1 teaspoon oregano, 1 tablespoon extra virgin olive oil
- Combine the remaining oregano, diced tomatoes, and crushed garlic in a small bowl.1 teaspoon oregano, 1 cup diced tomatoes, 3 cloves garlic
- Spray a ceramic baking dish or baking sheet with olive oil cooking spray and place mushrooms gill side up into a ceramic baking dish and top them with the bread crumb and stem mixture.6 ounces portobello mushrooms
- Top the crumb mixture with shredded parmesan cheese, tomatoes, and last, mozzarella cheese.¼ cup grated parmesan cheese, ½ cup shredded mozzarella cheese
- Bake for 30 minutes until mushrooms are soft and cheese is melted.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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