These Stuffed Portobello Mushrooms are a delicious and elegant dish, perfect for a dinner party or just a weeknight meal. These large, meaty mushrooms are filled with a savory mixture of turkey, spinach, sun-dried tomatoes, and creamy feta cheese. The crispy breadcrumb topping adds a textured crunch to these mushrooms. These are hearty enough to be served as a main course, but can also be a great appetizer.
You can substitute the turkey for ground beef if you prefer. To make this a vegetarian dish, you can use tofu or beans in place of the turkey. Feel free to experiment with different cheeses such as goat cheese, blue cheese, or cheddar, depending on your preference.
Clean the Portobello mushrooms by wiping them with a damp cloth. Remove the stems and gills with a spoon to create space for the stuffing. Brush the mushrooms with olive oil on both sides and put them on a baking sheet. Use some parchment for easier clean up.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and ground turkey, breaking it up as it cooks. Allow the turkey to cook through and brown, about 5-7 minutes. Add the minced garlic and cook for another minute. Remove some of the extra fat but leave a little bit. Then stir in the spinach and sun-dried tomatoes, allowing the spinach to wilt, about 2-3 minutes. Add in salt, pepper and oregano, adjusting the seasoning as needed.
In a medium sized bowl, add the breadcrumbs, the Parmesan cheese and remaining tablespoon of olive oil and mix together.
Divide the filling evenly among the Portobello mushrooms, pressing it down gently to pack it in. Top with the breadcrumb mixture. For added crispiness, drizzle a little bit of olive oil over the top.
Bake the mushrooms for 20-25 minutes or until the mushrooms have softened and the top is crispy and brown.
Sprinkle the stuffed mushrooms with fresh parsley and serve hot.
Stuffed Portobello Mushrooms FAQS:
You will need the following ingredients:
Portobello mushrooms, ground turkey, olive oil, onion, garlic, fresh spinach, sun-dried tomatoes, feta, dried oregano, salt, pepper, breadcrumbs, Parmesan cheese
You will need the following supplies:
a baking sheet, mixing bowls, a large skillet
These mushrooms can be placed in the refrigerator in an airtight container for up to 4 days. Reheat in the microwave or an air fryer until heated through.
These Stuffed Portobello Mushrooms are best enjoyed hot.
Notes:
- Feel free to experiment with different cheeses such as goat cheese, blue cheese, or cheddar, depending on your preference.
- You can substitute the turkey for ground beef if you prefer. To make this a vegetarian dish, you can use tofu or beans in place of the turkey.
- The mushrooms can be stuffed and refrigerated up to a day in advance. Just bake them right before you are wanting to eat.
- Serve these stuffed mushrooms with a side salad, roasted vegetables, or a grain like quinoa or couscous for a complete meal.
- Make sure to leave some juices from the turkey filling because it will make the mushrooms juicer and more tender.
- You can cook these in an air fryer, just lower the temperature to 350°F and spray the bottom of the basket with cooking spray to prevent sticking. The cooking time will vary, start at 10-12 minutes and watch carefully from there.
Stuffed Portobello Mushrooms
Ingredients
- 4 large Portobello mushrooms
- 1 pound ground turkey
- 3 tbsps olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- ½ cup feta, crumbled
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ¼ cup breadcrumbs
- ¼ cup Parmesan cheese, grated
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the Portobello mushrooms by wiping them with a damp cloth. Remove the stems and gills with a spoon to create space for the stuffing. Brush the mushrooms with olive oil on both sides and put them on a baking sheet. Use some parchment for easier clean up.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and ground turkey, breaking it up as it cooks. Allow the turkey to cook through and brown, about 5-7 minutes. Add the minced garlic and cook for another minute. Remove some of the extra fat but leave a little bit.
- Stir in the spinach and sun-dried tomatoes, allowing the spinach to wilt, about 2-3 minutes. Add in salt, pepper and oregano, adjusting the seasoning as needed.
- Remove from heat and stir in the feta cheese until combined.
- In a medium sized bowl, add the breadcrumbs, the Parmesan cheese and remaining tablespoon of olive oil and mix together.
- Divide the filling evenly among the Portobello mushrooms, pressing it down gently to pack it in.
- Top with the breadcrumb mixture. For added crispiness, drizzle a little bit of olive oil over the top.
- Bake the mushrooms for 20-25 minutes or until the mushrooms have softened and the top is crispy and brown.
- Sprinkle the stuffed mushrooms with fresh parsley and serve hot.
Notes
- Feel free to experiment with different cheeses such as goat cheese, blue cheese, or cheddar, depending on your preference.
- You can substitute the turkey for ground beef if you prefer. To make this a vegetarian dish, you can use tofu or beans in place of the turkey.
- The mushrooms can be stuffed and refrigerated up to a day in advance. Just bake them right before you are wanting to eat.
- Serve these stuffed mushrooms with a side salad, roasted vegetables, or a grain like quinoa or couscous for a complete meal.
- Make sure to leave some juices from the turkey filling because it will make the mushrooms juicer and more tender.
- You can cook these in an air fryer, just lower the temperature to 350°F and spray the bottom of the basket with cooking spray to prevent sticking. The cooking time will vary, start at 10-12 minutes and watch carefully from there.
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