Pizza Oven Stuffed Portobello Mushrooms: A Cheesy Delight

These hearty mushrooms are filled with melty cheese, sun-dried tomatoes, and breadcrumbs a rich, savory bite in every forkful. Perfect for a family dinner or a kid-friendly meal, this recipe brings the flavors of pizza into a healthier, low-carb dish.

Why You’ll Love Stuffed Portobello Mushrooms

This recipe combines the rich, earthy flavor of portobello mushrooms with the gooey goodness of melted cheese and the tangy taste of sun-dried tomatoes. It’s a quick and easy dish that’s both satisfying and nutritious, making it perfect for busy weeknights or a special weekend treat.

Simple Ingredients

These ingredients are simple yet flavorful, coming together to create a delicious stuffed mushroom dish.

• Portobello Mushroom Caps: Their large size and meaty texture make them ideal for stuffing.
• Olive Oil: Adds richness and helps in roasting the mushrooms to perfection.
• Shredded Mozzarella: Provides a creamy, melted cheese layer that’s irresistible.
• Seasoned Breadcrumbs: Add a crunchy texture and absorb the flavors of the other ingredients.
• Grated Parmesan: Adds a sharp, nutty flavor that complements the mozzarella.
• Chopped Sun-Dried Tomatoes: Introduce a sweet and tangy flavor, enhancing the overall taste.
• Chopped Basil: Adds a fresh, aromatic touch to the dish.
• Salt and Pepper: Essential seasonings that enhance all the other flavors.

Recipe Details

• Servings: 4
• Preparation Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

What is Needed

• 4 large portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• 1 cup shredded mozzarella
• ¼ cup seasoned breadcrumbs
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped sun-dried tomatoes
• 1 tablespoon chopped basil
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Set your oven to 200°C (400°F) to preheat.
2. Prepare the Mushrooms: Brush the mushroom caps with olive oil and season with salt and pepper.
3. Mix the Filling: In a bowl, combine shredded mozzarella, seasoned breadcrumbs, grated Parmesan, chopped sun-dried tomatoes, and chopped basil.
4. Stuff the Mushrooms: Pack the cheese mixture into the mushroom caps evenly.
5. Bake: Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20 minutes, or until the mushrooms are softened and the topping is golden.
6. Serve: Remove from the oven and let them cool slightly before serving.

Top Tips

1. Choose Fresh Mushrooms: Select firm, large portobello caps without blemishes for the best results.
2. Avoid Overstuffing: Don’t overfill the mushrooms to prevent the topping from spilling over during baking.
3. Preheat the Oven: Ensure your oven is fully preheated to achieve even cooking.
4. Customize the Filling: Feel free to add other ingredients like chopped spinach or cooked sausage to the filling for variety.
5. Serve Immediately: These mushrooms are best enjoyed hot, straight from the oven.

Recipe Variations

• Add Protein: Include cooked ground beef or sausage in the filling for a meatier version.
• Vegetarian Delight: Add chopped spinach or artichoke hearts for a veggie-packed option.
• Spicy Kick: Incorporate chopped jalapeños or a dash of chili flakes for heat.
• Different Cheeses: Try using feta, goat cheese, or a blend of Italian cheeses for a new flavor profile.

Recommended Equipment

• Baking sheet
• Mixing bowls
• Basting brush
• Measuring cups and spoons
• Oven

Make Ahead Tips

You can prepare the filling mixture in advance and store it in the refrigerator for up to 2 days. When ready to cook, stuff the mushrooms and bake as directed.

How to Store and Reheat

• Store: Place leftover stuffed mushrooms in an airtight container and refrigerate for up to 3 days.
• Reheat: Warm them in a preheated oven at 180°C (350°F) for 10-15 minutes or until heated through.

What To Serve With This Recipe

• A fresh green salad with a light vinaigrette
• Garlic bread or crusty baguette slices
• Steamed vegetables like broccoli or green beans
• A glass of red wine or sparkling water with lemon

What You Need to Know About This Recipe

Stuffed portobello mushrooms are a versatile dish that can be customized to suit various tastes and dietary preferences. They offer a healthier alternative to traditional pizza, providing the same satisfying flavors with fewer carbs. This recipe is perfect for family dinners, gatherings, or even as a hearty appetizer.

Frequently Asked Questions

Can I grill these instead of baking?
Yes! These stuffed mushrooms can be grilled over medium heat for about 15–20 minutes with the lid closed. Just be sure to use a grill-safe tray or foil to prevent them from tipping or leaking.

What can I substitute for sun-dried tomatoes?
You can swap sun-dried tomatoes with cherry tomatoes (halved), roasted red peppers, or even chopped olives for a different flavor profile that still adds a burst of tangy richness.

Can I use other types of mushrooms?
Portobello mushrooms are ideal for stuffing due to their size and meaty texture, but you could use large cremini or even big white mushrooms for mini versions. Just adjust the cook time accordingly, as smaller mushrooms will bake faster.

One-Pot Cooking Rocks!