Stuffed Portobello Mushrooms

We’ve stuffed mushrooms with everything under the sun: from burgers to philly cheesesteaks to pizza, there’s nothing we haven’t tried. But sometimes you can’t beat an original, and these classic stuffed portobello mushrooms are still our favorite. Here mozzarella, bacon, and spinach create a rich creamy filling, tomatoes add a pop of freshness, and that cheesy panko topping just takes it to the next level. It’s simple, yet insanely delicious. 

Read on for tips on how to make these classic stuffed mushrooms. And if you’re looking for a stuffed appetizer to go with your stuffed entree, why not try these Jalapeno Popper Stuffed Mushrooms!

What are we stuffing these mushrooms with?

As we’ve discussed, there are SOOO many ways to stuffed mushrooms. Here we’re sticking with the classic approach and stuffing ours with a mixture of cream cheese, mozzarella, bacon, spinach, and tomatoes. Buttery panko creates a beautifully crispy crust.

How do I keep these mushrooms from being watery?

Mushrooms absorb moisture like a sponge, so it’s pretty easy for them to get soggy– and no one wants that. To avoid this, we recommend baking them at 400 degrees before stuffing. Prebaking dries them out and simultaneously softens them so after they’re filled, they really only need to be baked long enough for the filling to warm through and the topping to get crispy.

Should I wash the mushrooms?

With all this talk about soggy mushrooms, lots of people are (understandably) reluctant to wash them. But mushrooms can be very dirty– and no one wants to eat a dirty mushroom, no matter what it’s stuffed with. Here’s our take: if you’re planning to cook them right away, rinsing mushrooms under cold water won’t hurt. You’re about to roast them in the oven anyway, and that hot air will evaporate that moisture in two seconds flat.

How do I remove the stems and gills from the mushrooms?

There are lots of approaches you can take, but our favorite way is to snip off the stems with kitchen scissors (it’s easier and cleaner than a paring knife). After that, you can easily scrape out the gills with a teaspoon.

Made these? Let us know what you think in the comments below!

Editor's note: This intro was updated to add more information about the dish on June 9, 2022.