As a food blogger I finally perfected the BEST Baked Portobello Mushrooms and in my Vegetable Stuffed Portobello Mushrooms recipe I reveal the pantry trick that prevents soggy caps while keeping the filling perfectly intact.

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When I first saw The BEST Baked Portobello Mushrooms: So Easy! Fantabulosity, I figured it was more hype than substance.

I tried it anyway, cause curiosity gets me, and something about garlic and Parmesan cheese tucked into big caps turned that skepticism around. It’s not fussy, but it hides a sneaky bit of theater so guests always ask where I found it.

If you poke around Portobello Recipes or Mushroom Side Dishes you’ll find lots of copies, but this one has a tiny trick I never tell, and yeah, it kinda changed how I think about mushrooms.

Ingredients

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Portobello mushrooms: meaty, low calorie, good source of fiber, earthy umami, filling.
Garlic: pungent adds savory punch, tiny protein, may boost immunity, sometimes too strong.
Balsamic vinegar: tangy sweet, balances richness, low calories, brightens flavors, little sweetness.
Panko breadcrumbs: crunchy texture, mostly carbs, adds crisp topping, can soak up oil.
Parmesan cheese: salty, umami rich, adds protein and calcium, sharp nutty finish.
Mozzarella cheese: melty, mild, adds gooeyness and fat, creamy texture, not too salty.
Olive oil: heart friendly fats, helps roast, adds richness, use sparingly if your watching calories.

Ingredient Quantities

4 large portobello mushrooms (about 6 to 8 oz each)

2 tablespoons olive oil

2 tablespoons unsalted butter, melted

3 cloves garlic, minced

1 tablespoon balsamic vinegar

1/2 cup panko breadcrumbs

1/2 cup freshly grated Parmesan cheese

1/2 cup shredded mozzarella cheese, or more if you want

1/4 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

2 tablespoons fresh parsley, chopped

pinch red pepper flakes, optional

How to Make this

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1. Preheat oven to 425°F and line a baking sheet with foil or parchment. Remove the stems from the portobellos and gently scrape out the gills with a spoon, then wipe the caps clean with a damp paper towel; salt lightly to taste and set aside.

2. In a small bowl mix 2 tablespoons olive oil, 2 tablespoons melted butter, 3 minced garlic cloves and 1 tablespoon balsamic vinegar; add a pinch of salt and pepper. Reserve about 1 tablespoon of this mixture for brushing after baking if you want extra shine.

3. In another bowl stir together 1/2 cup panko, 1/2 cup freshly grated Parmesan, 2 tablespoons chopped parsley, and a pinch of red pepper flakes if using; season with a little salt and pepper.

4. Drizzle or brush the garlic butter mixture over the mushroom caps, inside and out, then place the mushrooms gill-side up on the prepared sheet, spaced so they dont steam.

5. Spoon the panko-Parmesan mix evenly into each cap, pressing it down lightly so it stays put; top each filled cap with shredded mozzarella, using about 1/2 cup total or more if you like it cheesy.

6. Bake for 15 to 20 minutes, until the mushrooms are tender and the cheese is melted; if you want a golden top, broil for 1 to 2 minutes but watch closely so it doesnt burn.

7. Remove from oven, brush the reserved garlic-butter over the tops if you kept some, let rest for 3 to 5 minutes so juices settle.

8. Garnish with the remaining chopped parsley, a sprinkle of extra Parmesan and a few red pepper flakes if desired, then serve warm.

Equipment Needed

1. Baking sheet lined with foil or parchment (so they dont stick)
2. Small spoon for scraping the gills
3. Two mixing bowls (one small for the garlic butter, one medium for the panko mix)
4. Measuring cups and measuring spoons
5. Silicone pastry brush or any small brush youve got
6. Box grater for the Parmesan and shredding mozzarella
7. Chef’s knife for trimming stems and chopping parsley
8. Cutting board
9. Oven mitts and a spatula for removing and serving

FAQ

Q: Can I prepare these ahead of time? A: Yes, you can stuff the mushrooms and refrigerate covered up to 24 hours, then bake them straight from the fridge. Alternatively store the topping separate and assemble just before baking.

Q: How do I keep the mushrooms from becoming soggy? A: Remove gills, salt them briefly and pat dry, dont overcrowd the pan and use high heat so moisture evaporates fast.

Q: Can I swap the cheeses or breadcrumbs? A: Absolutely, swap Parmesan for Pecorino or nutritional yeast for vegan, use any melting cheese you like and gluten free panko works fine.

Q: How long should I bake them? A: Bake at 400 F for about 15 to 20 minutes until tender and cheese is melted, broil 1 to 2 minutes for a browned top if you want.

Q: Are these suitable for a vegan diet? A: Yes, replace butter with olive oil, use vegan cheese and vegan panko and they are vegan friendly.

Q: Can I add protein to make them a full meal? A: Yes, stir in cooked sausage, shredded chicken, or chickpeas into the breadcrumb mix to bulk them up.

The BEST Baked Portobello Mushrooms Recipe Substitutions and Variations

Olive oil: use avocado oil or grapeseed oil (neutral, high smoke point), or melted unsalted butter if you want a richer, deeper flavor.
Unsalted butter, melted: swap for ghee or extra-virgin olive oil, or a vegan butter to make it dairy-free; ghee adds a mild nutty note.
Panko breadcrumbs: plain breadcrumbs work fine, or crushed saltines/crackers for extra crunch, or gluten-free panko if needed.
Freshly grated Parmesan: try Pecorino Romano or Asiago for a similar salty tang, or nutritional yeast for a vegan cheesy hit (taste will be a bit different).

Pro Tips

– Pat the caps bone dry before anything else, really press with a towel so theyre not soggy. If you want extra insurance give them a quick 5 to 8 minute sear gill-side down in a hot pan to drive off moisture, that way the stuffing stays crisp and not waterlogged.

– Toast the panko in a skillet with a little butter or oil before you mix it with the cheese. Toasted crumbs add actual crunch and they wont turn mushy as easily. Press the crumb mix firmly into the caps so it sticks while baking.

– Use low-moisture mozzarella or grate a denser melting cheese yourself, that way the topping melts rather than weeps. If you like a golden top, broil for just 1 to 2 minutes on the top rack but watch it the whole time, broilers go from perfect to burned fast.

– Let the mushrooms rest a few minutes on a wire rack after they come out so the juices settle, then brush with a bit of that butter mixture or a quick balsamic drizzle for shine and brightness. Dont toss the stems or gills — chop and save them for a quick saute or stock, they add great flavor.

The BEST Baked Portobello Mushrooms Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

287

kcal

Equipment: 1. Baking sheet lined with foil or parchment (so they dont stick)
2. Small spoon for scraping the gills
3. Two mixing bowls (one small for the garlic butter, one medium for the panko mix)
4. Measuring cups and measuring spoons
5. Silicone pastry brush or any small brush youve got
6. Box grater for the Parmesan and shredding mozzarella
7. Chef’s knife for trimming stems and chopping parsley
8. Cutting board
9. Oven mitts and a spatula for removing and serving

Ingredients

4 large portobello mushrooms (about 6 to 8 oz each)
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 tablespoon balsamic vinegar
1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese, or more if you want
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons fresh parsley, chopped
pinch red pepper flakes, optional

Directions

Preheat oven to 425°F and line a baking sheet with foil or parchment. Remove the stems from the portobellos and gently scrape out the gills with a spoon, then wipe the caps clean with a damp paper towel; salt lightly to taste and set aside.
In a small bowl mix 2 tablespoons olive oil, 2 tablespoons melted butter, 3 minced garlic cloves and 1 tablespoon balsamic vinegar; add a pinch of salt and pepper. Reserve about 1 tablespoon of this mixture for brushing after baking if you want extra shine.
In another bowl stir together 1/2 cup panko, 1/2 cup freshly grated Parmesan, 2 tablespoons chopped parsley, and a pinch of red pepper flakes if using; season with a little salt and pepper.
Drizzle or brush the garlic butter mixture over the mushroom caps, inside and out, then place the mushrooms gill-side up on the prepared sheet, spaced so they dont steam.
Spoon the panko-Parmesan mix evenly into each cap, pressing it down lightly so it stays put; top each filled cap with shredded mozzarella, using about 1/2 cup total or more if you like it cheesy.
Bake for 15 to 20 minutes, until the mushrooms are tender and the cheese is melted; if you want a golden top, broil for 1 to 2 minutes but watch closely so it doesnt burn.
Remove from oven, brush the reserved garlic-butter over the tops if you kept some, let rest for 3 to 5 minutes so juices settle.
Garnish with the remaining chopped parsley, a sprinkle of extra Parmesan and a few red pepper flakes if desired, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.