Roasted portobello mushrooms are stuffed with fresh tomatoes and topped with crunchy and cheesy breadcrumbs. It's a fantastic appetizer or vegetarian entree! 109 calories and 3 Weight Watchers Freestyle SP
Roasted Portobello Mushrooms Recipe with Cheese & Breadcrumb Topping
Cheese and mushrooms. The only way I could have made these roasted portobello mushrooms any better is by adding bacon. Next time! I realize I have a thing for stuffed portobello mushrooms and there's no shortage of recipes on my blog - from southwestern (vegetarian) to ragu-stuffed to turkey taco-stuffed. Serve one per person as an appetizer or double up for a healthy entree.
So, what's the trick to making any kind of stuffed portobello mushrooms?
How to make stuffed portobello mushroom recipes:
- Start by cleaning the mushrooms.Carefully break off the stem. Discard or save for vegetable stock. Using a small spoon, scrape out and discard the gills.
- Brush the mushrooms with olive oil , and season inside the caps with salt and pepper. You could also add dried or fresh herbs, if you like.
- Place the mushrooms, in a baking dish or on a baking sheet and roast until becoming tender.
- Important! Before stuffing the mushrooms, pour any liquid out of the mushrooms. Add the stuffing, then roast until the mushrooms are tender and the filling is warmed.
The options for stuffing mushrooms are endless. Here are a few ideas to fit any diet and please any mushroom lover:
- Vegetarian: Fill with beans and/or vegetables, adding flavor with fresh or dried herbs. Top with cheese.
- Meat lovers pizza: Cook up some Italian sausage and mix with black olives and tomato sauce, and top with shredded mozzarella cheese.
- Chili lime shrimp: Season shrimp with southwestern spices and sear in a skillet. Put the shrimp in the mushrooms, squeeze with lime and top with queso fresco.
I used Kerrygold's Skellig sweet cheddar cheese in this recipe, but their popular Dubliner cheese would work just as well.
Other portobello mushroom recipes:
Ragu Stuffed Portobello Mushrooms {Cookin' Canuck}
Southwestern Stuffed Portobello Mushrooms {Cookin' Canuck}
Low Carb Pizza Stuffed Mushrooms {Aggie's Kitchen}
Vegetarian Portobello Fajitas {Happy Food Healthy Life}
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Roasted Portobello Mushrooms with Cheese Breadcrumb Topping
Ingredients
- 6 portobello mushrooms stems & gills removed
- 3 tablespoons balsamic vinegar
- 1 tablespoon + 2 teaspoons olive oil divided
- 1 clove garlic minced
- 1 to mato cut into six ¼-inch slices
- ¼ cup + 2 tablespoons packed Kerrygold Skellig Cheese
- ¼ cup + 2 tablespoons whole wheat panko breadcrumbs*
- ¼ teaspoon salt
- 4 basil leaves thinly sliced
Instructions
- Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
- Place the portobello mushrooms in the baking dish.
- Whisk together the balsamic vinegar and 1 tablespoons olive oil, and rub the mixture on the mushrooms.
- Sprinkle the garlic over the mushrooms, lay one tomato slice on each mushroom, and roast for 10 minutes. Carefully drain any liquid out of the mushrooms.
- In a small bowl, stir together the cheese, breadcrumbs, 2 teaspoons olive oil and salt. Sprinkle the cheese mixture evenly over the mushrooms.
- Bake for another 5 minutes, or until the breadcrumbs are light golden brown. Garnish with basil. Serve.
Notes
Nutrition
This recipe was originally posted on May 2, 2014, and has been updated.
Disclosure: This post was sponsored by Kerrygold. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Charlotte Willman
These are yummy. I am making them for a second time. Do you add the garlic and tomatoes and THEN drain? Or do you roast them a bit, drain And the add the garlic and tomatoes? Is the basil just a garnish after roasting?
Thanks.
Dara
Hi Charlotte, I'm so glad you enjoyed them! The liquid should be drained out of the mushrooms after the first (10 minute) baking time. Hold the tomato in with one hand and carefully tip the mushroom to drain out the liquid. The basil is for garnishing at the end.