Stuffed Portobello Mushroom Recipe – Cheddar, Tomato & Herb Bake

Last Updated on 2 months by Neha Deshmukh

Stuffed Portobello Mushroom Recipe – Cheddar, Tomato & Herb Bake

Hey everyone! If you’re looking for a satisfying, flavorful, and surprisingly easy vegetarian dish, you have to try these stuffed Portobello mushrooms. I first made these for a small get-together with friends, and they were a huge hit – honestly, even the meat-eaters were asking for seconds! They’re perfect as a main course, a hearty side, or even a festive appetizer. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any stuffed mushrooms. The combination of earthy Portobellos, tangy tomatoes, sharp cheddar, and a fragrant herb blend is seriously addictive. Plus, they’re ready in under 30 minutes – perfect for a weeknight meal or when you’re short on time. They’re also incredibly versatile, so you can easily customize them to your liking.

Ingredients

Here’s what you’ll need to make these delicious stuffed mushrooms:

• 3 large Portobello Mushrooms
• 60g Grape Tomatoes
• 60g Bell Peppers
• 60g Cheddar Cheese
• 1/3 tsp Salt
• 1/2 tsp Black Pepper
• 1/3 tsp Oregano
• 1/3 tsp Basil
• 1/3 tsp Rosemary
• 3 tbsp Sun-Dried Tomatoes in olive oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Portobello Mushrooms: Selecting the Best Caps

Look for Portobello mushrooms that are firm, dry, and have tightly closed gills. Bigger is generally better for stuffing, as you’ll have more room for the filling. We’re using 3 large caps here, which comfortably serves 3 people.

Cheddar Cheese: Varieties and Flavor Profiles

I love a good sharp cheddar for this recipe, as it provides a nice contrast to the sweetness of the tomatoes. But feel free to experiment! Mild cheddar will be creamier, while a vintage cheddar will have a more complex flavor. About 60g is perfect for a generous layer of cheesy goodness.

Grape Tomatoes & Bell Peppers: Freshness and Color

Freshness is key here. Bright red grape tomatoes and vibrant bell peppers not only taste better but also add a beautiful pop of color to the finished dish. I usually use red or yellow bell peppers, but orange works beautifully too!

Sun-Dried Tomatoes in Olive Oil: Quality and Flavor Impact

Don’t skimp on the sun-dried tomatoes! The oil they’re packed in is packed with flavor, so we’re using both the tomatoes and a little of the oil. Make sure they’re good quality – you want them to be plump and chewy, not dry and leathery.

Herb Blend: The Significance of Oregano, Basil & Rosemary

This herb blend is what really elevates the dish. Oregano and basil bring a classic Italian flavor, while rosemary adds a lovely piney aroma. Feel free to use fresh herbs if you have them – about a tablespoon of each, chopped, would be perfect!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 170°C (340°F).
2. Gently clean the Portobello mushrooms with a damp cloth to remove any dirt. Carefully remove the stems – you can save these for making vegetable stock!
3. Brush the mushroom caps with a little olive oil. This helps them stay tender during baking.
4. Now, for the fun part! Layer cheddar cheese slices inside each mushroom cap. This creates a delicious base for the filling.
5. Add the chopped grape tomatoes and diced bell peppers over the cheese layer. Don’t be shy!
6. Season generously with salt, black pepper, oregano, basil, and rosemary.
7. Top with additional grated cheese and those lovely sun-dried tomatoes in olive oil.
8. Bake for 15 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
9. Let them cool for a couple of minutes before serving – they’ll be hot!

Expert Tips

• Don’t overcrowd the baking sheet. Give the mushrooms some space so they can cook evenly.
• If your mushrooms are particularly large, you might need to bake them for a few extra minutes.
• A little sprinkle of red pepper flakes adds a nice touch of heat!

Variations

This recipe is super adaptable. Here are a few ideas to get you started:

Vegan Stuffed Portobello Mushrooms

My friend Priya is vegan, and she loves this recipe with a few tweaks! Simply swap the cheddar cheese for a vegan cheese alternative, and you’re good to go. Nutritional yeast also adds a lovely cheesy flavor.

Gluten-Free Adaptations

This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Spice Level Adjustments

If you like a little heat, add a pinch of red pepper flakes to the filling. Or, use a spicy cheddar cheese!

Festival Adaptations (e.g., Thanksgiving Side Dish)

These are amazing as a side dish for Thanksgiving or Christmas. I’ve even added a little bit of cooked sausage to the filling for a heartier version.

Serving Suggestions

These stuffed Portobello mushrooms are delicious on their own, but they also pair well with a simple green salad or a side of roasted vegetables. A glass of crisp white wine is the perfect accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

Let’s answer some common questions!

What size Portobello mushrooms work best for stuffing?

Larger caps (around 4-6 inches in diameter) are ideal, as they provide more space for the filling.

Can I prepare these stuffed mushrooms ahead of time?

Yes! You can assemble the mushrooms up to a day in advance and store them in the refrigerator, covered. Just add a few extra minutes to the baking time.

What other cheeses can I use besides cheddar?

Mozzarella, Gruyère, or even a creamy goat cheese would all be delicious.

Can I grill these stuffed mushrooms instead of baking?

Absolutely! Grill them over medium heat for about 10-15 minutes, or until the cheese is melted and the mushrooms are tender.

How can I adjust the herbs to my preference?

Feel free to experiment with different herbs! Thyme, parsley, or even a little bit of chili powder would all be great additions.

Is the olive oil from the sun-dried tomatoes important to the recipe?

Yes! It adds a ton of flavor. Don’t discard it – it’s liquid gold!

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what variations you come up with. Happy cooking!