Stuffed and Baked Portobello Mushroom Recipe

Stuffed portobello mushrooms
stuffed and portabella mushrooms

This stuffed and baked portobello mushroom recipe is a favourite in Deb's house. These are a summer staple on the BBQ or smoker, but are great for the winter months in the oven too! They are so simple to make and absolutely jammed packed with delicious flavours!  Her 10 year old son has even mastered this recipe!

baked portobello mushroom recipe

If you have the set up, try smoking these lil'balls of yumminess for even more fantastic flavours! You can also substitute out the mushrooms for other vegetables like zucchini or summer squash and come up with more yummy recipes! For now though, we hope you enjoy these easy peasy, but oh so delicious stuffed and baked portobello mushroom recipe!

Deb-and-Britt
ingredients

Serves: 4

  • 4 large portobello mushrooms wiped with a damp paper towel
  • 1 lb of Ground Turkey or Chicken
  • 2 tablespoons olive oil plus more for coating the mushrooms
  • 1 large sweet onion diced
  • 1 red pepper diced
  • 1 – 2 cloves garlic minced
  • 1 pinch dried oregano ​
  • dash of crushed red pepper flakes
  • salt & freshly ground black pepper to taste
  • 1/4 C Goat Cheese chunked
  • 1 egg

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directions
  • Preheat your oven or smoker to 375 degrees. Spray or line a sided baking sheet with parchment paper.

  • Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.

  • Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
  • ingredients for the stuffed and baked portobello mushroom

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  • In a large bowl, mix together ground meat, onion, red pepper, garlic, oregano, red pepper flake and salt & pepper throughly. Next add in the egg to the mixture. Finally gently roll in the goat cheese making sure to not break all the chunks down.
  • ready to bake portobello mushrooms
  • Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.

  • Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.
  • portobello mushrooms on the grill

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    These stuffed and baked portobello mushrooms are delicious served as a meal, with a salad, side of rosemary potato's or maybe some pasta, but they also make an amazing appetizer! Pair them with a summer wine and you have yourself an amazing dinner! If you make them, please let us know your thoughts in the comments below! We always love to hear what you think! You can find all our favourite recipes on Pinterest HERE!

    stuffed and baked portobello mushrooms

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