Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 6 portobello mushrooms ((Note 1)); 4 slices cooked bacon, crumbled (1/3 cup); 3 scallions, thinly sliced (1/3 cup); 1/2 cup shredded cheddar cheese ((Note 2)); 1/2 cup finely grated parmesan cheese ((Note 3)); 3 cloves garlic, minced; 1/2 teaspoon table salt

Summary:

Stuffed with cheese, bacon, scallions (green onions), and garlic, these portobello mushrooms are oven-roasted for a hearty yet low calorie and low carb meal. It's an easy recipe, requiring only 7 ingredients.

close up view of stuffed and roasted portobello mushroom

Stuffed Portobello Mushrooms

4.9 from 8 votes

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Prep: 15 mins

Cook: 25 mins

Cool: 10 mins

Yield: 3 servings

INGREDIENTS

▢ 6 portobello mushrooms (Note 1)
▢ 4 slices cooked bacon, crumbled (1/3 cup)
▢ 3 scallions, thinly sliced (1/3 cup)
▢ 1/2 cup shredded cheddar cheese (Note 2)
▢ 1/2 cup finely grated parmesan cheese (Note 3)
▢ 3 cloves garlic, minced
▢ 1/2 teaspoon table salt

INSTRUCTIONS

Prebake Mushrooms: Preheat oven to 400 F. On baking half sheet lined with parchment paper, place mushrooms stem side up. Season with salt. When oven has preheated, bake mushrooms until softened and filled with liquid, about 15 minutes. Carefully lift up each mushroom with spatula and invert over bowl to drain out liquid, then place back on baking sheet. Discard liquid.
Stuff Mushrooms: Stir together bacon, scallions, cheddar, parmesan, and garlic in clean bowl until well-mixed. Spoon filling into each mushroom until stuffed.
Bake & Cool: Bake stuffed mushrooms at 400 F until cooked through and cheese is melted, about 10 minutes. Let mushrooms cool on baking sheet for at least 10 minutes, then serve (Note 4).

NUTRITION

Makes 3 Servings

Amount Per Serving (2 portobellos):

Calories 220 (43% from fat)
Total Fat 11g	16%
Saturated Fat 7g	35%
Cholesterol 40mg	13%
Sodium 580mg	24%
Net Carb 6.5g
Total Carb 7g	2%
Dietary Fiber 0.5g	2%
Sugars 0.5g
Protein 17g

Vitamin A 5% · Vitamin C 16% · Calcium 30% · Iron 1%

PHOTOS

ingredients for making stuffed portobello mushrooms

stuffing ingredients in glass mixing bowl

stirring stuffing ingredients in glass mixing bowl

raw portobello mushroom caps on baking sheet

stuffed portobello mushrooms on baking sheet

stuffed portobello mushrooms after baking

stuffed and baked portobellos on serving plate

NOTES & TIPS

(1) Portobello Mushrooms. About 16 ounces weight (1 pound) in total. These are large mushrooms, with their caps measuring 4-6 inches across, also called portabella or portobella. I don’t remove the gills or stems from the caps. Fun Fact: Portobello mushrooms are simply mushrooms in their mature state; the regular small ones are immature. I use these larger mushrooms because it’s easier to prepare and stuff 6 large mushrooms instead of 25 small ones.

(2) Cheddar Cheese. I like the bright yellow color that cheddar brings to these stuffed mushrooms, but you can substitute with any kind of shredded soft cheese that melts easily, like shredded mozzarella or provolone. Cream cheese would also be a reasonable substitute; soften it in the microwave for 20 seconds so that it can easily combine with other filling ingredients.

(3) Parmesan Cheese. This is the kind of finely grated parmesan that has a sandy or almost powdery texture. Not shredded. Suitable substitutes include pecorino romano or asiago cheese.

(4) Serving. It’s important to let the mushrooms cool for at least 10 minutes before serving, since the mushrooms will be too hot to eat and need time to “set” (the interior liquids need to be re-absorbed). This dish is substantial enough to be served as a main course for dinner, pairing well with a side of roasted vegetables, creamed spinach, or artichokes. Stuffed mushroom leftovers can be covered and store in the refrigerator for up to 2 days; reheat in the oven until warmed.

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newest oldest most voted

Dee

Delicious. I also made this with ham instead of bacon and used up a little Gorgonzola I had hanging around in the fridge! Worked great!

LizK

I made this for a Thanksgiving appetizer using baby portobello. They were such a hit I was only able to have two myself before they were gone! I craved it so much having not had enough that I made two large portobello for me and my husband tonight, two days after Thanksgiving. This easy delicious recipe is a definite keeper!

Geraldine Swayze

I just wanted to try it so only made 2. I am small so just one was the main dish with veggies. The second was just as good reheated the next day. I used green onion as that was what I had. I think you could sub in any kind. It was filling and absolutely delicious. Thanks for this. I definitely will make it again for others if I ever get to have people in my home again.

KatyK

These were so amazing, I doubled the cheddar and left the Parmesan out as, I’m allergic, but I honestly couldn’t get enough of these last night. I’m on a special diet to get enough nutrients, this just made it more pleasurable. I made a side of baked lemon asparagus to go with it as well and it was by far one of my favorite meals I’ve ever made, I would eat it again for sure!

Cheryl Hewak

It was so delicious!

Karl

These were no ordinary mushrooms. These are absolutely amazing! Thanks for sharing this.

Linda Ledford

Delicious dish. Loved it.

Jill

Can they be frozen please?

Julia

Stuffed mushrooms are generally fine when frozen, as long as you don’t bake them first. I would stuff the raw portobellos with filling, and then freeze. Since you aren’t pre-baking the portobellos prior to filling, keep in mind they’ll likely be more water-logged.

Cindy

These were very good and with so few ingredients they were so simple to prepare. I thought they were a little salty, next time I will omit salting the mushrooms.

Kris Bonomo

Can you make these mushrooms ahead of time?

Yes — see Note 4 on making ahead and reheating.

Stuffed Portobello Mushrooms