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–+ servings
a close up of stuffed mushrooms portobello in a casserole

Stuffed Portobello Mushroom Parmesan

Meaty portobello mushrooms are stuffed with crunchy panko and topped with tomato sauce and cheese.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Click on serving size to scale this recipe

Course: Dinner
Cuisine: American Italian
Keyword: stuffed portobello mushroom parmesan
Servings: 2 People
Calories: 288kcal

Equipment

Scale this Recipe 2 People

Ingredients

  • 6 ounces portobello mushrooms
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons panko
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon oregano divided
  • 1 cup diced tomatoes
  • 3 cloves garlic
  • 1/2 cup shredded mozzarella cheese
US Customary - Metric

Instructions

  • 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.
    1/4 cup grated parmesan cheese, 1/2 cup shredded mozzarella cheese
  • Bake for 30 minutes until mushrooms are soft and cheese is melted.

Notes

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.
 
See the article above for recipe tips, variations and more!

Nutrition

Serving: 1mushroom | Calories: 288kcal | Carbohydrates: 20g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 489mg | Potassium: 644mg | Fiber: 3g | Sugar: 6g | Vitamin A: 464IU | Vitamin C: 13mg | Calcium: 336mg | Iron: 3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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