Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese

Stuffed Portobello Mushrooms deliver all the satisfying, umami-rich heft of a steak in a vegetarian package. I stuff big caps with sweet roasted tomatoes, creamy goat cheese, and plenty of herbs, then bake until the filling is soft and the mushrooms are tender. They're beautiful on a party platter, comforting as a meatless main with a green salad, or alongside a simply roasted steak or pork chop when you want something bright and savory on the plate.

While staging in a steakhouse kitchen, I learned a simple prep trick: trim the tough stems and spoon out the chocolate-colored gills to create a neat cavity for filling. I brought that technique home and built this recipe around it-stuffed Portobello mushrooms filled with oven-roasted tomatoes, tangy goat cheese, and fresh herbs, then baked until tender and savory.

Why You'll Love Portobello Stuffed Mushrooms

• Meaty but no meat - Umami rich Portobello caps give steak-like heft, so you get a satisfying, vegetarian main or hearty appetizer.
• Make-ahead friendly - Stuff ahead and refrigerate; bake when guests arrive for stress-free timing.
• Great presentation, minimal effort - Big portobellos look beautiful on a platter and disappear fast.

Ingredients You'll Need

These oversized stuffed mushrooms are so good! Let me show you how tricks to clean the mushroom caps, stuff them, and bake them.

• Portobello mushrooms - Large, firm caps about 4" across.
• Tomatoes - I use oven roasted tomatoes for extra rich flavor, but fresh work.
• Oil - Extra virgin olive il or avocado oil.
• Lemon juice - Adds bright acidity for balance.
• Shallot - Adds subtle sweetness.
• Garlic cloves - Fresh, for aromatic flavor depth.
• Goat cheese - Plain or herbed.
• Fresh herbs - Thyme, parsley, chives (optional garnish).

Substitutions and Variations

All of these variations have so much flavor, so be creative and do what sounds good. Next time, try one of these:

• Short on time? Use chopped fresh tomatoes, or try chopped sun-dried tomatoes.
• Cheese swap: Replace goat cheese with grated mozzarella and spoon a little marinara on top before baking for a pizza-like finish.
• Add protein: Stir in cooked, crumbled Italian sausage - or chop cooked sausage links and pulse briefly in a food processor to refine the texture.
• Add greens: Fold in chopped fresh spinach (or baby arugula) for color.

Chef's tip: Portobello mushrooms (sometimes spelled portabella) are simply mature cremini mushrooms - the same mushroom, but larger. Their dark brown caps (about 4" across) have a deep, foresty aroma and a meaty texture that stands up well to stuffing. Unlike smaller mushrooms, portobellos are sold with exposed gills; I scrape them out because a clean cavity makes a neater, more appetizing vessel for filling.

How to Make Stuffed Portobello Mushrooms

Start by cleaning the mushrooms. Gather your ingredients.

How to Clean Portobello Mushrooms

• Wipe the outside of each mushroom cap with a damp paper towel to remove surface dirt.
• Remove the stem: push it gently side-to-side to pop it out; trim any remaining tough bits with a paring knife so the inside is flat. Discard stems (or save for stock).
• Scoop out the gills: use a teaspoon to gently scrape the dark brown gills from the inside of the cap.

Stuff Portobellos and Bake

Brush with olive oil, broil for a few minutes, then fill with roasted tomatoes, crumbled goat cheese and herbs. Place on a rimmed baking sheet lined with parchment paper in a single layer and bake for about 12 minutes.

Hot to Make Roasted Tomatoes

Make these ahead to save time. Find the recipe for the oven roasted tomatoes here. They take about 25 minutes and will last a few days in the fridge. You need a pound of cherry or grape tomatoes, fresh thyme, olive oil, salt, and pepper. For exact ingredients see the bottom of the recipe card.

Slice the tomatoes in half, place in a medium bowl and toss with the olive oil, garlic and lots of fresh chopped thyme. Roast on a rimmed baking sheet covered with parchment paper and roast 25 minutes

Serving Suggestions

What should I serve with stuffed Portobello mushrooms? They're lovely with a simple green salad, herbed grains (quinoa or farro), creamy polenta, or alongside roasted meat for a balanced plate.

Leftovers

Refrigerate leftovers up to 3 days; reheat gently in a 350°F oven until warmed through for best texture (microwaving can make them soggy). Stuffed portobellos do not freeze well.

Recipe FAQs

More Recipes With Mushrooms

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Did You Make This?

If you make stuffed portobello mushrooms, please let me know by leaving a comment. I appreciate your feedback and love hearing from you. And please leave a start rating. This all helps other readers too.

📖 Recipe

Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese

Sally Cameron

These giant, meaty mushrooms make a terrific appetizer (½ per person) or meatless main dish (1 per person). The oven roasted tomatoes, goat cheese and herbs add to their earthy, savory flavor. For a more substantial meal, add a green salad. See notes in post for more ideas. Make the roast tomatoes ahead or while you are prepping the mushrooms. They take about 25 minutes. For variations see post.

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Mushrooms, Side Dish

Cuisine American

Servings 4 to 8

Calories 200 kcal

Ingredients

  

1x2x3x

• ▢ 1 recipe of oven roasted tomatoes LINK BELOW
• ▢ 4 large Portobello mushrooms about 4″ across
• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon lemon juice
• ▢ 2 teaspoon finely chopped shallot optional
• ▢ 1 large garlic clove finely chopped
• ▢ ¼ teaspoon sea salt to taste
• ▢ ¼ teaspoon ground black pepper
• ▢ 4 ounces plain goat cheese

Optional Garnishes

• ▢ 1 tablespoon fresh chopped parsley
• ▢ 1 tablespoon fresh chopped chives
• ▢ 4 teaspoons Balsamic vinegar

Instructions

 

Roast Tomatoes (can be made ahead)

• If you have not made the oven roasted tomatoes ahead, do them first. They take just a few minutes of prep time and 20-25 minutes in the oven.

Prep Mushrooms

• While the tomatoes are roasting, clean the mushrooms by gently wiping the outside of the caps with a damp paper towel or brushing any dirt off with a soft brush. Next, pop out the stems by pushing them from side to side until the snap out. Then with a teaspoon, scrape the gills out until the underside is mostly clean. Place them on a foil lined rimmed baking sheet.
• Whisk together the olive oil, lemon juice, shallot and garlic. Brush mushroom caps inside and out with the olive oil mixture (or plain olive oil). Sprinkle each cap with salt and pepper.

Broil Mushrooms

• Pre-heat the broiler. With the oven rack on the second to the top level, broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. They will start to release moisture and get juicy. Remove from the oven.

Bake Mushrooms

• Pre-heat the oven to 375 (190C). Fill the caps with the roasted tomatoes and dot with the goat cheese. Sprinkle with the fresh herbs. Bake for 12 minutes or until hot and the cheese has softened. Brush with a little extra olive oil on the edges to make them shine. Serve.

Notes

The recipe link for the oven roasted tomatoes is here

Nutrition

Calories: 200kcalCarbohydrates: 6gProtein: 8gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 13mgSodium: 265mgPotassium: 457mgFiber: 2gSugar: 4gVitamin A: 688IUVitamin C: 16mgCalcium: 53mgIron: 1mg

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