Simple and easy to make, these vegetarian stuffed portobello mushrooms are loaded with a tangy ricotta and blue cheese mix. Perfect to serve as an appetizer or side dish.
This recipe was first published in January 2016 and has been updated with new photos, improved recipe and helpful tips and notes.
Here is a super simple and quick recipe for a stuffed portobello mushroom that you can knock up as a starter in minutes.
It's full of oozy, cheesy goodness. Creamy ricotta and bold stilton are mixed with a little tangy dijon mustard for a bite that's full of flavor.
Great to serve up as a side dish or a super easy sit down appetizer.
If mushrooms are your thing, be sure to check out my mini stuffed mushrooms and mushroom pot pies.
- Mushrooms: I used large portobello mushrooms for this recipe, so they are great to serve as a sit down appetizer or side. Use smaller baby bella mushrooms if you prefer a finger food appetizer.
- Tomato puree: A little tomato puree is brushed onto the mushrooms for another layer of flavor.
- Cheese: We use a mix of ricotta, stilton and parmesan to top the mushrooms.
- Mustard: A little dijon mustard adds a great tang to each bite.
- Breadcrumbs: Panko breadcrumbs add a great crunchy texture to contract with the soft mushrooms and filling.
How to make portobello stuffed mushrooms
Be sure to scroll down for the full recipe!
- Mix together the ingredients for the filling (photo 1).
- Brush the mushroom cups with oil and tomato paste (photo 2).
- Spoon the filling into the mushroom caps (photo 3).
- Top with breadcrumbs and grated parmesan (photo 4).
Frequently Asked Questions
These stuffed portobello mushrooms are best served warm out of the oven, but you can certainly prep them ahead of time. You can stuff the mushrooms and add the breadcrumbs up to a day ahead of time and keep them covered in the fridge until you are ready to bake them.
If you do have leftovers, they will keep for 2 to 3 days and can be reheated in the oven at 350F until warmed through to serve.
These make for a great dinner party appetizer, served on a bed of fresh salad leaves like arugula or baby spinach. They can easily be served up as a tasty side dish too, and they make a great accompaniment to a marinated steak or baked rosemary chicken.
Your mushrooms will need a good clean before you stuff and bake them to remove any loose dirt. Because mushrooms are super absorbent, it's best not to submerge them in water. Instead, use a damp cloth or paper towel to wipe them.
Alternatively, if your mushrooms have a fairly thick skin, you can easily peel this off before baking them.
Recipe Notes and Tips
- I prefer to leave the gills of the mushrooms intact, but you can remove them before stuffing if you prefer.
- Don't brush the mushrooms with too much oil, you just need a little bit. If you add too much, the mushrooms can become soggy.
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Stuffed Portobello Mushrooms with Ricotta & Stilton
- 2 portobello mushrooms
- 2 teaspoons tomato puree
- ⅓ cup of stilton (⅓ cup / 50g)
- ½ cup ricotta (3½ ounces / 100g)
- 1 teaspoon dijon or English mustard - or to taste
- 1 tablespoon fresh parsley finely chopped
- 3 tablespoons breadcrumbs
- 3 tablespoons grated parmesan
- salt & pepper
- Pre heat oven to 390F / 200c.
- In a bowl, crumble in the stilton and mix in the ricotta, mustard and parsley. Combine together until you get an even mixture. In another bowl combine the breadcrumbs and parmesan.
- Clean the mushrooms and remove the stalk and push them with a little olive oil. Spread 1 tsp of the tomato puree over the inside of each of the mushrooms.
- Spoon the ricotta mixture on to the mushrooms (pile it high!) and sprinkle the breadcrumbs and parmesan on top. sprinkle over a little olive oil.
- Pop in the oven for 20mins. Then place under the broiler (grill) for a few minutes to brown the tops.
- Clean the mushrooms with a wet cloth so that they don't take on too much water. You can also peel the skin off of the mushrooms if you prefer.
- Nutritional values are based on one of two servings.
Ewan Watson says
I just made this for my wife, a vegetarian, and she loved it. It's certainly tasty, and the Ricotta really balances out the strength of the blue cheese. She thought it the best stuffed mushroom she had ever had. The recipe doesn't say how much mustard to use, but mentions it in the process. I used 2/3 tsp of Dijon. Thanks.
Slow The Cook Down says
Hi Ewan, so glad you and your wife enjoyed this 🙂 Thanks for noting about the mustard missing from the ingredients, I've adjusted the recipe to reflect the amount! Thanks!