We’ve stuffed mushrooms with everything under the sun: from burgers to philly cheesesteaks to pizza, there’s nothing we haven’t tried. But sometimes you can’t beat an original, and these classic stuffed portobello mushrooms are still our favorite. Here mozzarella, bacon, and spinach create a rich creamy filling, tomatoes add a pop of freshness, and that cheesy panko topping just takes it to the next level. It’s simple, yet insanely delicious.
Read on for tips on how to make these classic stuffed mushrooms. And if you’re looking for a stuffed appetizer to go with your stuffed entree, why not try these Jalapeno Popper Stuffed Mushrooms!
What are we stuffing these mushrooms with?
As we’ve discussed, there are SOOO many ways to stuffed mushrooms. Here we’re sticking with the classic approach and stuffing ours with a mixture of cream cheese, mozzarella, bacon, spinach, and tomatoes. Buttery panko creates a beautifully crispy crust.
How do I keep these mushrooms from being watery?
Mushrooms absorb moisture like a sponge, so it’s pretty easy for them to get soggy– and no one wants that. To avoid this, we recommend baking them at 400 degrees before stuffing. Prebaking dries them out and simultaneously softens them so after they’re filled, they really only need to be baked long enough for the filling to warm through and the topping to get crispy.
Should I wash the mushrooms?
With all this talk about soggy mushrooms, lots of people are (understandably) reluctant to wash them. But mushrooms can be very dirty– and no one wants to eat a dirty mushroom, no matter what it’s stuffed with. Here’s our take: if you’re planning to cook them right away, rinsing mushrooms under cold water won’t hurt. You’re about to roast them in the oven anyway, and that hot air will evaporate that moisture in two seconds flat.
How do I remove the stems and gills from the mushrooms?
There are lots of approaches you can take, but our favorite way is to snip off the stems with kitchen scissors (it’s easier and cleaner than a paring knife). After that, you can easily scrape out the gills with a teaspoon.
Made these? Let us know what you think in the comments below!
- Cooking spray
- 8 portobello mushrooms, washed and stems and gills removed
- 2 tbsp. extra-virgin olive oil
- 1 (8-oz.) block cream cheese, softened
- 1 (10-oz.) package frozen spinach, defrosted and squeezed dry
- 1 c. shredded mozzarella
- 6 strips bacon, cooked and roughly chopped
- 1/2 c. cherry tomatoes, quartered
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- 1/2 c. panko breadcrumbs
- 1/4 c. freshly grated Parmesan
- 4 tbsp. melted butter
- Freshly chopped parsley, for serving
- Step 1 Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil.
- Step 2 Bake for 10 minutes or until beginning to soften. Soak up any excess water on pan with paper towels.
- Step 3 In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes.
- Step 4 In a medium bowl combine panko, Parmesan, and melted butter.
- Step 5 Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture.
- Step 6 Bake until cheese is melty and tops are golden, 15 minutes.
- Step 7 Garnish with parsley before serving.
By: Makinze Gore