Stuffed Portobello Mushrooms
Published 10/2/2022
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Make these flavorful stuffed portobello mushrooms today. They are filled with a spiced walnut ground and topped with goat cheese and pesto. They make a great meatless meal or side dish.
Stuffed Portobello Mushrooms
You are never going to make another stuffed mushroom recipe again after you try these stuffed portobello mushrooms. We cook down the mushrooms to remove some moisture and then stuff them with a delicious walnut ground. Easy to make and so tasty.
Why you’ll love it!
Reasons why you’ll love it.
They are a great vegetarian dinner that is packed with protein.
These stuffed mushrooms are ready in under 1 hour.
You can make these mushrooms vegan by skipping the goat cheese.
Featured Ingredients
- Portobello mushrooms- try to buy portobello mushrooms that are larger and about the same size.
- Walnuts- the walnuts are really the star of this recipe. Chop up the walnuts into small pieces that resemble a vegetable ground or ground meat.
- Spices- we spice the walnuts with paprika, garlic, salt, and pepper. Feel free to spice things up with some red pepper flakes.
- Cherry tomatoes- we add cherry tomatoes to this recipe to add a bit of a tomato sauce that really brings the whole recipe together.
- Pesto- the pesto is the cherry on top for these stuffed mushrooms. You can use a store bought pesto or a quick homemade pesto recipe. If you are trying to make this a vegan recipe, try our homemade vegan pesto.
try this
vegan pesto
If you skipping the goat cheese and making these stuffed portobello mushrooms vegan, try our delicious and easy vegan pesto.
Simple Instructions
- Par bake the mushrooms. Salt and pepper the portobello mushrooms place them on a wire rack on a baking sheet. Par bake them for about 15 minutes at 400ºF to soften the mushrooms and to allow them to release some of their moisture. Remove the mushrooms from the oven and set aside.
- Prepare the filling. Sauté onions and garlic in a large skillet and then add the chopped walnuts Cook the walnuts down with the dried spices until they begin to brown. Add the cherry tomatoes to the walnuts until they burst. Add about 1/4 of the walnut filling to the middle of each mushroom.
- Broil the mushrooms. Crumble goat cheese over the top of the mushrooms and broil the mushrooms for 2-3 minutes or until the cheese has melted.
- Top and enjoy. Drizzle pesto over the top of the mushrooms and enjoy.
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Top Tips
How to buy portobello mushrooms. Portobello mushrooms come in all shapes and sizes. Try your best to find the largest mushrooms you can find. If you can’t find 4-5 large mushrooms you can always use smaller mushrooms and distribute the filling accordingly.
Be gentle when removing the stems of the mushrooms so that you don’t create holes in the mushrooms.
Watch the oven. Every oven is different so be sure you keep an eye on the mushrooms while they are under the broiler.
FAQ
All you have to do is remove the stem of the portobello mushrooms. You don’t have to scoop out the delicious innards.
Place the mushrooms on a wire rack so that the mushrooms are not cooking in their own liquid. This helps to prevent them from getting soggy.
Yes, you can use larger bella mushrooms but they will be smaller and you will need to add less filling to each mushroom.
Storage
Store these stuffed portobello mushrooms in an airtight container once they have cooled completely.
To reheat: to reheat these mushrooms place them on a wire rack on a baking sheet and bake them at 350ºF until warm.
Stuffed Portobello Mushrooms
Ingredients
- 4-5 large portobello mushrooms, stem removed
- 1.5 tablespoons olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground pepper
Filling
- ¼ large yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chopped raw walnuts
- ½ teaspoon coarse salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ⅓ cup quartered cherry tomatoes
- 2- oz. plain goat cheese
- 2 tablespoons pesto
Instructions
- Preheat the oven to 400ºF and set a wire rack on a baking sheet. Place the mushrooms open side up on the wire rack. Drizzle the mushrooms with olive oil and season with salt and pepper. Use your hands to massage the oil and seasonings into the mushrooms.
- Place the mushrooms into the oven and bake them for 12-15 minutes or until they begin to soften and release moisture.
- Remove the mushrooms from the oven and let them rest while you prepare the filling.
- Heat a large skillet over medium/high heat and add olive oil to the skillet. When the olive oil is fragrant, add the onion to the skillet with a pinch of salt and sauté the onion for 2-3 minutes. Add the garlic and saute for an additional minute.
- Add the minced walnuts to the skillet along with the salt, pepper, paprika, and thyme. Toss until all the ingredients are coated in spices. Cook the walnuts over medium heat until they begin to brown (4-5 minutes).
- Add the cherry tomatoes to the skillet and let them sauté with the other ingredients for 2-3 minutes.
- Remove the skillet from heat and carefully add about ¼ cup of the walnut filling to the middle of each well of portobello mushrooms. The mixture should be a mound of filling. If your mushrooms don’t have a well in the middle, that’s okay! You can still scoop the filling on top of the mushroom.
- Turn the heat on the oven to broil.
- Crumble goat cheese over the top of each mushroom and place the mushrooms back into the oven for 2-3 minutes or until the cheese has melted. Make sure to check the mushrooms after 1 minute as each oven is different.
- Remove the mushrooms from the oven and drizzle each mushroom with pesto. Serve and enjoy.
Tips & Notes
- Portobello mushrooms come in all shapes and sizes. Try your best to find the largest mushrooms you can find. If you can’t find 4-5 large mushrooms you can always use smaller mushrooms and distribute the filling accordingly.
- Every oven is different so be sure you keep an eye on the mushrooms while they are under the broiler.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
