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Stuffed portobello mushroom dinner with potatoes on a white plate and farm table.

Stuffed Portobello Mushrooms

Try these easy-to-make, jammed packed with delicious flavours, stuffed portobello mushrooms with ground chicken or turkey and goat cheese.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: lunch & dinner meals
Cuisine: American
Keyword: how to stuff portobello mushrooms, portobello mushroom, stuffed mushroom recipe, stuffed portobello mushroom recipes
Servings: 4
Calories: 507kcal
Author: Deborah McDonald

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.

Nutrition

Serving: 1g | Calories: 507kcal | Carbohydrates: 11g | Protein: 41g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Cholesterol: 193mg | Sodium: 281mg | Fiber: 2g | Sugar: 7g
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