Stuffed Portobello Mushrooms
Aug 25, 2025 02:30 AM
Stuffed Portobello Mushrooms are a classic vegetarian dinner, but one that EVERYONE will love! These portobello mushrooms are stuffed with creamy goat cheese, sun-dried tomatoes, hearty white beans, and plenty of Parm! Done in just 30 minutes, this recipe works as a main dish or as a side.
A modern take on a vegetarian favorite.
For a long time, portobello mushrooms were hyped up as the vegetarian version of steak.
My hot take is: steak is steak. Portobello mushrooms shine on their own without needing any comparisons, and these stuffed portobello mushrooms are the perfect showcase for them.
This is a recipe where you will appreciate the meatiness of this mushroom. No, it’s not Air Fryer Steak, but it really is satisfying in a way you just don’t get with other veggies.
A simple balsamic vinegar mixture makes the mushrooms extra flavorful, so they’re not just the vessel for cheesy goodness (more on that later!), but scrumptious in their own right.
That big hollow center gives us lots of room for an epic cheesy, bean-y spinach filling. A lot of stuffed portobello mushroom recipes are just cheese, spinach, and maybe some breadcrumbs, but my version has cannellini beans too, which make the filling more substantive (and less likely to run all over your plate when you cut into the mushrooms).
Even though my husband was a little (okay, a lot) skeptical about having mushrooms as a main dish for dinner, all it took was one bite to sell him on the idea. Victory!
Ingredients:
- 4 large portobello mushrooms stems removed
- 3 tablespoons extra-virgin olive oil divided
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 medium shallot finely chopped or ½ small yellow onion
- 2 cloves cloves minced
- ¼ teaspoon dried rosemary
- 5 ounces baby spinach about 5 packed cups
- 1 ½ cups cooked cannellini beans rinsed and drained if canned
- 4 ounces goat cheese
- 3 tablespoons chopped oil-packed sun-dried tomatoes drain and pat dry before measuring
- 4 tablespoons Parmesan divided
- 2 tablespoons chopped fresh basil plus additional for garnish
- 2 tablespoons panko breadcrumbs
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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