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Looking for a quick and easy grill recipe? This stuffed portobello mushroom recipe is a favorite in our house and is so simple to make. It is a summer staple on the BBQ or smoker but is also great for the winter months in the oven!
This delicious stuffed portobello mushroom recipe with red bell peppers and goat cheese is simple to make and absolutely jam-packed with delicious flavors! It’s almost as easy as my bacon-wrapped, pesto-stuffed chicken breast and buffalo burger for the grill.
Why We Love This Recipe
We love stuffed portobello mushrooms with goat cheese for so many reasons.
- Quick and easy to prepare.
- The mushrooms have a rich, savory flavor that pairs perfectly with the creamy tang of goat cheese.
- The ingredients can be changed out easily to make slightly difference delicious variations.
- Great for any season, but especially for grilling in the summer months.
Different Ways to Cook Stuffed Portobello Mushrooms
- On the Smoker—If you have the setup up, try smoking these little balls of yumminess for even more fantastic flavors! Use different-flavored wood chips to change the flavor a bit. They are amazing with mesquite wood!
- In the Oven—This method of cooking is perfect for the winter! The cooking time is similar to that of a BBQ.
- Using an Air Fryer—Air Fryers are quick and easy to use! If you’re in a time crunch, an air fryer would be a great alternative to an oven or grill.
- On the BBQ—Probably one of the tastiest ways to cook these stuffed portobello mushrooms, the grill adds a delicious flavor to your meal.
Shop Grilling Tools and Favorite’s
How to Make Stuffed Portobello Mushrooms
You can also substitute the mushrooms for other vegetables like zucchini or summer squash and create more yummy recipes! For now, though, I hope you enjoy this easy-peasy but oh-so-delicious stuffed portobello mushrooms recipe!
Material Required
- Paper Towels
- Sharp Knife
- Medium mixing bowl
- Baking Sheet or pan
- Parchment Paper
Ingredients
Serves: 4
- 4 large portobello mushrooms wiped with a damp paper towel
- 1 lb of ground turkey or chicken.
- 2 tablespoons extra-virgin olive oil plus more for coating the mushrooms
- 1 large sweet red onion, diced.
- 1 red bell pepper, diced.
- 1 – 2 fresh garlic cloves, minced.
- 1 pinch of dried oregano.
- dash of crushed red pepper flakes.
- kosher salt & freshly ground black pepper to taste.
- 1/4 C goat cheese, chunked.
- 1 egg.
- 1/4 C mozzarella cheese.
Directions
- First thing, preheat your oven or smoker to 375 degrees. Spray or line a baking sheet with parchment paper.
- Begin by gently washing the dirty mushrooms with cool water and then wiping them with a soft paper towel or cloth. If you feel the mushroom is still dirty, you can use a soft scrub brush and lightly scrub the outside. Using a spoon, gently scrape the gills and base of the stem until the mushroom is cleaned out. Be careful not to remove all of the fleshy parts, though. Now, your mushroom is ready to be stuffed.
- Let dry, and then, using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the mushroom stem.
- Rub each of the portobello mushroom caps with olive oil and set them on the prepared baking sheet, stalk side up.
- In a medium bowl, mix the ground meat, chopped onion, red pepper, garlic, oregano, red pepper flake, and salt & pepper together thoroughly.
- Add the egg to the mixture.
- Gently roll in the goat cheese, ensuring not to break down all the chunks.
- Spread the mixture evenly in the pan, and then, using a spoon, slice it through like a pie to divide it equally. Stuff each mushroom with a quarter of the mixture.
- Bake mushrooms in the oven or on the grill for about 35 to 40 minutes.
- Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.
Tips and Tricks for Making Stuffed Portobello Mushrooms
- Be sure to remove the stalks and gills from the portobello. The mushroom stems can taste quite woody when cooked, and the dark gills can leave the mixture looking muddy or brown.
- These stuffed and baked mushrooms are delicious as a main dish with a salad and rosemary potatoes, but they also make a great appetizer! Simply look for some smaller mushrooms to use, or try the recipe with Cremini mushrooms, which are just a smaller variation of a portobello. Pair them with delicious wine and you have an amazing appetizer, perfect for any dinner party!
- Feel free to adjust the recipe by adding your favorite seasonings or fresh herbs. Substitute thyme or fresh parsley for a slightly different variation of flavor.
- Try switching up the types of cheese. Feta has a wonderful taste when combined with the ingredients for this recipe, or perhaps you top the mushrooms off with some parmesan cheese. I always recommend trying the recipe the first time as written. However, the next time, let your taste buds decide.
Storing Stuffed Mushrooms
Stuffed Portobello mushrooms are one of my favorite meals to make extras for leftovers because they taste just as good when you reheat them. To store them, simply keep them in an airtight container in the refrigerator for up to 5 days.
I wouldn’t recommend freezing them once they have been fully cooked, but you can freeze them ahead of time in a ziplock bag or airtight container for up to 3 months.
More Delicious Dinner Recipes
Looking for more dinner ideas? Check out some of the favorites on the blog.
- Stuffed Cabbage Rolls Recipe
- Braised Leek Chicken With Potatoes (One Pan)
- Easy Baked Caprese Chicken
- Dutch Oven Chili
If you make this recipe, please let me know your thoughts in the comments below! I always love to hear what you think! Don’t forget to Pin this recipe for later!
Frequently Asked Questions
The mushroom gills are completely edible; however, they tend to get in the way when you are stuffing your mushrooms. The gills can also turn your food brown and discolored so it is best to remove them.
The cooking time for a portobello mushroom depends on its size and the temperature at which it is being cooked. A good test to know if the portobello mushroom is cooked is to press on the center; if the mushroom appears to be soft and juicy, then it is ready.
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Ingredients
- 4 large portobello mushrooms wiped with a damp paper towel
- 1 lb of Ground Turkey or Chicken
- 2 tablespoons olive oil plus more for coating the mushrooms
- 1 large sweet onion diced
- 1 red pepper diced
- 1 – 2 cloves garlic minced
- 1 pinch dried oregano
- dash of crushed red pepper flakes
- salt & freshly ground black pepper to taste
- 1/4 C Goat Cheese chunked
- 1 egg
Instructions
- Preheat your oven or smoker to 375 degrees. Spray or line a baking sheet with parchment paper.
- Clean your portobello mushroom lightly using a soft scrub brush or cool water.
- Let dry and then using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
- Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
- In a large bowl, mix together ground meat, onion, red pepper, garlic, oregano, red pepper flake and salt & pepper thoroughly.
- Add the egg to the mixture.
- Gently roll in the goat cheese making sure to not break all the chunks down.
- Spread the mixture out evenly in the pan and then using a spoon, slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
- Bake the stuffed portobello mushrooms in the oven or on the grill for about 35 to 40 minutes.
- Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.
Video
Notes
Deb’s Tips
- Although it isn’t necessary to remove the stem, it can sometimes be a bit woody-tasting, so it is good practice to do so.
- Substitute the portobello mushrooms for zucchini or summer squash for another delicious variation.
