Vegetarian Stuffed Portobello Mushrooms
Servings: 4 servings
Calories: 489kcal
My stuffed portobello mushrooms are loaded with spinach, white beans, and two cheeses for 28g protein per serving. Pre-roasting keeps them tender, not soggy.
Print Recipe
Add to Collection
Ingredients
For the mushrooms:
- 4 large portobello mushrooms 4-5 inches each, stems removed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the filling:
- 12 oz cottage cheese about 1½ cups
- 4 oz ricotta cheese about ½ cup
- 1 tablespoon olive oil
- 1 medium shallot minced
- 3 cloves garlic minced
- 5 oz baby spinach about 5 cups
- 1 15-oz can cannellini beans drained and rinsed
- 3 tablespoons oil-packed sun-dried tomatoes drained and chopped
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh basil chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes optional
For the topping:
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
Prepare the mushrooms:
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Wipe mushroom caps clean with a damp paper towel. Using a spoon, gently scrape out and discard the gills to create more room for filling.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Brush mixture on both sides of each mushroom cap.
- Place mushrooms gill-side down on prepared baking sheet. Roast for 10 minutes to release moisture and soften. Flip mushrooms gill-side up, drain any liquid that has pooled, and set aside.
Make the filling:
- While mushrooms roast, blend cottage cheese in a food processor or blender until completely smooth, about 30 seconds. Transfer to a large bowl and stir in ricotta until combined. Set aside.
- Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add spinach by the handful, stirring as it wilts. Cook until completely wilted and excess moisture has evaporated, about 3 minutes. Remove from heat.
- Add wilted spinach to the cottage cheese mixture. Add cannellini beans, sun-dried tomatoes, Parmesan, basil, salt, pepper, and red pepper flakes (if using). Stir until well combined. Taste and adjust seasoning.
Assemble and bake:
- Divide filling evenly among the mushroom caps, mounding it generously.
- In a small bowl, combine panko, Parmesan, and olive oil. Toss until breadcrumbs are evenly coated. Sprinkle topping over each stuffed mushroom.
- Bake for 15-18 minutes until topping is golden brown and filling is heated through.
- Let rest 2-3 minutes before serving. Garnish with additional fresh basil if desired.
Notes
- Look for portobello mushrooms with a deep cup rather than a flat shape so they can hold more filling.
- Scrape out the gills to create extra space and keep the mushrooms from turning dark.
- Don’t skip pre-roasting — it helps release excess moisture so the mushrooms stay firm, not soggy.
- Pour off any liquid from the mushrooms before adding the filling.
- Serve over arugula with lemon vinaigrette or alongside roasted garlic mashed potatoes, crusty bread, or a simple green salad.
- Refrigerate in an airtight container up to 3 days.
- Reheat in a 375°F oven for 10-12 minutes until heated through.
- Not recommended for freezing (mushrooms become watery).
- Variations:
- Swap goat cheese for ricotta for a tangier flavor
- Substitute chickpeas for cannellini beans.
- Add ¼ cup chopped kalamata olives for a Mediterranean twist.
- Use fresh spinach and basil interchangeably based on what you have.
- Make it gluten-free by omitting panko or using gluten-free breadcrumbs.
Nutrition
Calories: 489kcal | Carbohydrates: 35g | Protein: 28g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 1235mg | Potassium: 879mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3946IU | Vitamin C: 23mg | Calcium: 419mg | Iron: 5mg
