How to cook stuffed mushrooms in oven

These baked portobello mushrooms are easy to prepare and packed with delicious cheese and garlicy goodness. Meaty enough to satisfy any carnivore, and versatile enough to work as a main or side.

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I think all kids have certain vegetables that they just won't eat. In fairness, I know I am luckier than many as both of my kids eat a reasonably good range, my younger one in particular. But mushrooms are a sticking point for both. 

They'll nibble the odd bits raw as I'm cutting them up, but the texture cooked just doesn't work for them. These baked portobello mushrooms, however, at least tempted them into a few bites, which is a success in my book. And I was more than happy to eat the rest.

How are portobello mushrooms different from white or crimini mushrooms?

Portobello mushrooms, or portobella, are larger in size than the common white mushroom or crimini. But in actual fact, they're all the same kind of mushroom.

Portobellos are simply the mature version, while white and crimini are the different colored skin versions of the immature fungi.

Portobellos have a large cavity which is great for stuffing, and you can even use them in place of burger patties, buns or as a base for mini "pizzas". Not that I've gone that route myself, mind you. Well, yet.

A favorite way with them, for me, is simple baked portobello mushrooms. Baking/roasting really brings out the best in their wonderful flavor and they don't need a whole lot more to taste delicious.

How to clean portobello mushrooms

As with other mushrooms, ideally you want to wipe portobello mushrooms with a damp paper towel rather than wash them directly in water.

Mushrooms can become mushy if they get too wet, so wiping helps avoid that. If any parts of the skin are particularly damaged, you can peel a section back. It will leave the skin slightly striped, but you'll hardly see it.

For some other uses, such as to use them as "buns", you may want to remove the gills with a spoon as well for a drier mushroom when cooked. However for these baked mushrooms I'd suggest just wiping and removing the stem. The gills have a great flavor and help keep these juicy.

Steps to make this dish

• Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.
• Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, gill side up.
• In a small bowl, mix together the oil, garlic, thyme and a little salt and pepper.
• Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.
• Bake the mushrooms for around 15 minutes until tender.
• While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.

What to serve with baked portobello mushrooms

One of the great things about this dish is that it is very versatile. These garlicy, cheesy mushrooms work just as well as a main with a side of mashed potato, cauliflower or why not try parsnip puree. You could also serve them with some wilted greens or a hearty salad.

Alternatively, serve them as a side to steak, grilled or roasted chicken or pork chops.

However you choose to serve them, these baked portobello mushrooms are easy, flavorful and one dish you definitely need to add to your menu soon!

Try these other tasty mushroom dishes:

• Mushroom galette
• Japanese mushroom rice
• Mushroom stroganoff
• Plus get more vegetarian meals as well as sides in the archives.

These baked portobello mushrooms are easy to prepare and full of earthy flavors, cheesiness and a touch of garlic. So comforting and tasty.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course, Side Dish

Cuisine: American

Servings: 3 (see notes)

Calories: 196kcal

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• ¾  lb  portobello mushrooms 340g, approx
• 1  clove  garlic
• 2  tbsp  olive oil
• salt and pepper to taste
• ½  tsp  dried thyme
• ½  tbsp  butter
• 1  tbsp  parmesan  grated
• 3  tbsp  mozzarella  grated

• Preheat oven to 400°F/200C.

• Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.

• Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, open side up.

• In a small bowl, mix together the oil, garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.

• Bake the mushrooms for around 15 minutes until tender.

• While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.

Note these mushrooms are great either as a side eg to steak/chicken or as a main with eg mashed potato or other veg. You could also serve them as an appetizer.
Serving size around 1 mushroom per person as a side, 2-3 as a main.

Calories: 196kcal | Carbohydrates: 6g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 413mg | Fiber: 2g | Sugar: 3g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

I first shared the recipe for Baked Portobello Mushrooms on Sunday Supper Movement where I am a contributor.

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