Stuffed Portobello Mushrooms, as a delicious and hearty entrée.

Stuffed Portobello mushrooms

Stuffed mushrooms often play the role of appetizer. And they’re fantastic. 

But with this dish, the stuffed mushrooms are the star of the show, shifting from starter dish to entrée. 

Portobello mushrooms are hearty (and big) enough to be a meal. One or two per person will be plenty.  

When choosing portobellos, look for mushrooms with a good structure to their cap. Portobellos can have flatter caps or be very rounded in an iconic mushroom sort of way. Choose the rounded ones — they’ll hold your filling better. 

For this dish, you can use spinach, but arugula adds a peppery flavor, giving the dish an additional layer of taste. 

The ingredients you’ll need for this recipe.

Ingredients for your stuffed Portobello mushrooms

8 portobello mushrooms

6 slices of thick-cut bacon

1 shallot, diced

5 cups raw arugula 

4 ounces sundried tomatoes, diced

4 ounces goat cheese


Olive oil

Salt and pepper

Instructions on how to make Stuffed Portobello Mushrooms.

Step 1 – Clean and roast the mushrooms. 

Portobello mushrooms caps, cleaned and ready to go.Portobello mushrooms caps, cleaned and ready to go.

Preheat the oven to 400 degrees. 

Using a damp towel to clean the mushroom caps. Then remove the stems and scoop out the gills. A grapefruit spoon is the perfect tool for this. 

Brush the caps and the insides of the mushrooms with olive oil. Season with salt and pepper. Arrange, cap side up, on a baking sheet. 

Bake in the center of the over for 10 minutes. 

Step 2 – Prepare the filling.

In a cast iron pan, cook the bacon over medium heat until crispy, but not overdone. Remove it to a paper-towel-lined plate to drain and cool. 

Next cook the shallot in the bacon grease over medium heat until it begins to soften and turn translucent. About three to five minutes. 

Add the arugula and diced sundried tomatoes to the pan. While the arugula wilts, dice the bacon and add it to the pan, too. 

Stir the mixture for a minute or two and then remove from the heat. 

Step 3 – Stuff the Portobello mushrooms.

Stuffed Portobello mushroom, ready to broil.Stuffed Portobello mushroom, ready to broil.

Set your oven broiler to high. 

Gently fill each of the mushrooms with the arugula and bacon mixture. 

Next top each stuffed mushroom with small spoonsful of goat cheese. 

Finely grate parmesan over the top.

Then place the mushrooms under the broiler. Check every minute until the goat cheese begins to brown just a little – two to three minutes. 

Makes 4 servings of two stuffed Portobello mushrooms each.

Your Stuffed Portobello mushroom, broiled and ready.Your Stuffed Portobello mushroom, broiled and ready.

Nutrition Details – Per Serving.

Calories: 308

Fat: 13.5g

Cholesterol: 33mg

Sodium: 916mg

Carbohydrates: 15g

Fiber: 5g

Sugar: 9g

Protein: 18.5g

Related Topics:

Original mushroom recipes shared by mushroom lovers from around the world

These mushroom recipes include home-cooked favorites, plus exotic dishes from famous chefs who love to cook with mushrooms. The recipes...

Interviews with international chefs who love to cook with mushrooms.

A series of interviews with chefs from around the world, all of whom love to create amazing dishes with mushrooms. The interviews...

Are mushrooms a superfood? Yes! Even if most people don’t know it.

Superfood lists overlook mushrooms, despite their health benefits. Find out why mushrooms should be on the superfood list. Read the full article...

Before you go, please tell us what you want to know more about... 

Create your own user feedback survey