✔ Updated · step photos, the soggy-mushroom fix and freezer tips
These healthy stuffed portobello mushrooms are big, meaty caps filled with turkey sausage, poblano, tomato and basil under a layer of melty mozzarella. They're on the table in 35 minutes and are filling enough for dinner.
At a glance
The one tip that matters: Pre-roast the caps gill-side down for 10 minutes and pour off the liquid. It's the one step that stops a watery puddle on the plate.
Why You'll Love These Stuffed Portobellos
- Meaty and filling, with about 230 calories per cap.
- No soggy mushrooms, thanks to a quick pre-roast.
- Easy to switch up, use chicken, beef or a veggie filling.
Filling Ideas
The recipe card uses turkey sausage, but the method works with almost any filling.
- Chicken and spinach: ground chicken (cooked to 165°F), spinach and feta.
- Beef and cheddar: lean ground beef cooked to 160°F, onion and cheddar.
- Vegetarian: cooked quinoa or white beans, spinach, sun-dried tomato and goat cheese.
- Caprese: tomato, mozzarella and basil with a drizzle of balsamic after baking.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Scrape the gills. They're edible, but they turn the filling muddy brown and hold extra water. A teaspoon gets them out in seconds.
- Pre-roast, then fill. Portobellos are mostly water. My first batch ever sat in a puddle; 10 minutes gill-side down fixed it for good.
- Cook the sausage fully first. Turkey sausage needs to reach 165°F in the skillet. The short bake only melts the cheese.
- Pick flat, big caps. Caps about 4 to 5 inches across with a shallow bowl shape hold the most filling and sit level on the pan.
- Mix up the cheese. Goat cheese or feta crumbled on top is a tangy swap for mozzarella.
Healthy Stuffed Portobello Mushrooms
4
stuffed mushrooms10
minutes25
minutes230
kcal35
minutesBaked stuffed portobello mushrooms: big caps pre-roasted so they don’t go watery, then filled with lean turkey sausage, poblano pepper, garlic, tomato and basil and topped with melty mozzarella and Parmesan. Makes 4 stuffed mushrooms.
Ingredients
4 large portobello mushroom caps
1 1/2 tablespoons olive oil, divided
1/2 pound Italian turkey sausage, casings removed
1 small poblano pepper, seeded and diced
2 garlic cloves, minced
1 cup diced tomato (fresh or canned, drained)
1/4 cup fresh basil, chopped
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
- Heat the oven to 400°F. Wipe the mushrooms clean, twist out the stems and scrape out the dark gills with a spoon.
- Brush the caps with 1/2 tablespoon oil, season lightly and roast gill-side down on a lined baking sheet for 10 minutes. Flip them and pour off any liquid.
- Meanwhile, heat the remaining oil in a skillet over medium heat. Cook the poblano for 3 minutes, add the sausage and cook, breaking it up, for 6 to 8 minutes until browned and cooked through to 165°F.
- Stir in the garlic and tomato and cook for 2 minutes until most of the juice evaporates. Take it off the heat and stir in the basil, salt and pepper.
- Pile the filling into the caps and top with the mozzarella and Parmesan.
- Bake for 10 to 12 minutes until the cheese is melted and bubbling. Rest for 2 minutes, then serve.
Notes
- Can use goats cheese instead of mozzarella
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Make Ahead and Storage
Fill the pre-roasted caps up to 1 day ahead, cover and refrigerate, then bake for an extra 3 to 5 minutes. Store leftovers in an airtight container in the fridge for 3 to 4 days.
More Mushroom Recipes
For a fancier side, try my garlic butter chanterelle mushrooms, or browse all my mushroom recipes.
Frequently Asked Questions
Can you freeze stuffed portobello mushrooms?
Yes. Freeze them baked and cooled, wrapped individually, for up to 2 months. Reheat from frozen at 375°F for about 20 to 25 minutes until hot in the center, 165°F. The texture softens a little, so I freeze the filling separately when I can.
How long do you bake stuffed portobello mushrooms?
Pre-roast the empty caps for 10 minutes at 400°F, then bake the filled caps for 10 to 12 minutes until the cheese bubbles. With a fully cooked filling, that's all they need.
Should you remove the gills from portobello mushrooms?
For stuffing, yes. Scraping them out makes more room for filling, keeps the dish from turning muddy brown and cuts down on liquid. They're safe to eat, so you can leave them for grilling.
How do you clean portobello mushrooms?
Wipe the caps with a damp paper towel or soft brush rather than soaking them. Mushrooms absorb water, which makes them steam instead of roast. A very quick rinse is fine if they're gritty; pat them dry right away.
How do you reheat stuffed portobellos?
Reheat leftovers in a 350°F oven or air fryer for 10 to 12 minutes until hot through, 165°F. The microwave works in a pinch but makes the mushroom softer. Eat refrigerated leftovers within 3 to 4 days.
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