Stuffed Portobello Mushrooms

Ingredients

Here are a few notes about the ingredients you'll need for these vegetarian stuffed mushrooms. Find the full list of ingredients and directions in the recipe card at the bottom of the post.

• Portobello mushrooms – Choose large, firm mushroom caps that are similar in size so they cook evenly. Remove the stems and gills before roasting.
• Extra-virgin olive oil – Use a good olive oil for brushing the mushrooms.
• Marinara sauce – Choose a thicker marinara so the filling doesn't become too watery. You can use homemade or your favorite store-bought sauce.
• Sun-dried tomatoes – Oil-packed sun-dried tomatoes add concentrated tomato flavor. Finely chop them before adding them to the filling.
• Kalamata olives – Their salty, briny flavor balances the tomatoes and cheese. Make sure they're pitted before chopping.
• Garlic – Fresh garlic adds another layer of flavor to the tomato filling.
• Goat cheese – Its creamy texture and tangy flavor work particularly well with the tomatoes and olives.
• Pecorino cheese – Grated over the top before baking, pecorino adds a salty finish and complements the goat cheese.
• Fresh herbs – Finish the mushrooms with fresh basil or parsley.

How to Make Stuffed Portobello Mushrooms

Roast the mushroom caps

Preheat the oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top.

Using a sharp knife, cut a very shallow X across the top of each mushroom cap. This gives some of the moisture a place to escape as the mushrooms roast.

Brush the mushroom caps with olive oil and sprinkle with salt. Place them gill-side up on the wire rack.

Roast the mushrooms for 15–20 minutes, or until they have softened and released some of their liquid. The exact cooking time will depend on the size and thickness of the mushrooms.

Make the filling

While the mushrooms roast, combine the marinara sauce, finely chopped sun-dried tomatoes, Kalamata olives and grated garlic in a small bowl.

Stuff and bake

Remove the mushrooms from the oven and carefully drain any liquid that has collected in the caps.

Divide the tomato and olive filling evenly between the mushrooms. Top each with goat cheese and grated pecorino.

Return the mushrooms to the oven and bake until the filling is hot and the goat cheese is soft.

Finish with chopped fresh basil or parsley and serve warm.

Tips for Making Stuffed Portobello Mushrooms

Choose large, sturdy mushrooms. Look for Portobello caps that are similar in size and thickness so they cook at roughly the same rate.

Don't skip the first roast. Portobello mushrooms contain a lot of water. Pre-roasting allows some of that moisture to escape before you add the filling.

Use a wire rack. Elevating the mushrooms over the baking sheet allows the liquid released during roasting to drain away rather than leaving the caps sitting in it.

Drain the mushrooms before stuffing. Once the first roast is finished, tip the caps gently to remove any liquid that has collected inside.

Choose a thick marinara. A thicker sauce works better here because there isn't much room inside each mushroom cap for excess liquid.