Baked Herb-Stuffed Portobello Mushrooms
Large portobello caps filled with a savory mixture of mushrooms, spinach, and herbs, baked until golden and tender. This vegetarian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs olive oil, finely chopped shallot, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large, stems removed portobello mushrooms
- 2 tbsp olive oil
- 1, finely chopped shallot
- 2 cloves, minced garlic
- 8 oz, finely chopped cremini mushrooms
- 2 cups, fresh spinach
- 1 tbsp, chopped fresh thyme
- 2 tbsp, chopped fresh parsley
- 1/2 cup breadcrumbs
- 1/4 cup, grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: Preheat oven to 375°F. Brush the 6 large portobello mushrooms with 1 tbsp olive oil and place them gill-side up on a baking sheet.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped shallot and cook until softened, about 3 minutes. Add 2 minced garlic cloves and cook for 1 minute.
- Step 3: Add 8 oz finely chopped cremini mushrooms and cook until softened, about 5 minutes. Stir in 2 cups fresh spinach until wilted, about 2 minutes.
- Step 4: Remove from heat and stir in 1 tbsp chopped fresh thyme, 2 tbsp chopped fresh parsley, 1/2 cup breadcrumbs, 1/4 cup grated parmesan, 1/2 tsp salt, and 1/4 tsp pepper.
- Step 5: Spoon the mushroom mixture into the portobello caps, filling them to the top.
- Step 6: Bake in the preheated oven for 25 minutes, or until the mushrooms are tender and the tops are golden.
Frequently asked questions
How long does Baked Herb-Stuffed Portobello Mushrooms take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Herb-Stuffed Portobello Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Baked Herb-Stuffed Portobello Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Herb-Stuffed Portobello Mushrooms for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Herb-Stuffed Portobello Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely delicious. The perfect side for grilled chicken.
- ★★★★★
My kids loved them too! A healthy and tasty vegetarian meal.
- ★★★★★
Best stuffed mushrooms I've ever had. The herbs were perfect.
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