Dinner / American
Stuffed Portobello Mushrooms
Roasted portobello caps filled with herbed ricotta, sun-dried tomatoes, and crunchy breadcrumbs.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 1/2 cup (30 g) panko breadcrumbs; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oven to 425°F (220°C). Brush mushroom caps with 2 tablespoons olive oil and season with half the salt and pepper; place gill-side up on a lined sheet pan.
Roast for 10 minutes to release moisture, then blot any liquid with a paper towel. Wipe mushrooms clean and keep the filling compact but not tightly packed so the centres can heat evenly.
Mix ricotta, vegetarian goat cheese, vegetarian Italian-style hard cheese, sun-dried tomatoes, parsley, lemon zest, garlic, and remaining salt and pepper until smooth.
Fill each mushroom with the ricotta mixture.
Toss panko with remaining tablespoon olive oil and sprinkle over the tops.
Return to the oven for 12 to 15 minutes until the filling is hot and crumbs are toasted.
0 of 6 steps complete
A little kitchen know-how
- Add a splash of balsamic to the filling for extra brightness.
- Swap panko for crushed walnuts to keep it gluten-free.
Make it yours & keep it well
Replace part of the ricotta with cooked, well-drained chopped spinach for a greener filling.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Store cooked mushrooms in a shallow container. Reheat until the filling is hot, keeping fresh parsley for serving.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
310 kcal · Protein 15 g · Carbohydrates 16 g · Fat 21 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I grill the mushrooms?
Grill the brushed caps over medium heat 4 minutes per side before stuffing and broiling quickly to finish.
Do they reheat well?
Yes—warm at 350°F (175°C) for 10 minutes; the breadcrumbs stay crisp.
Why is liquid pooling underneath?
Mushrooms release moisture as they bake. Avoid washing them until soaked and drain collected liquid carefully before serving.
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