Cheese Stuffed Portobello Mushrooms

by simplylife on May 21, 2012

I grew-up thinking I didn’t like mushrooms.

If there were mushrooms on pizza at a friend’s birthday party, I’d completely avoid the whole pizza.  If they were in a dish at a restaurant, I’d request for them to be left off.  There was something about their texture and appearance that led me to assume I didn’t like them.

During college, I became a more adventurous eater.  I stopped going out of my way to avoid mushrooms, but definitely wouldn’t request them to be added to anything.

Then, I started dating my (now) husband, who loves all types of mushrooms.  When we first started dating, we’d each cook meals for the other person.  As a side dish, he would often grill a big mix of vegetables, usually containing these little fungi.  As I began to eat them prepared in different ways, I soon learned that I loved the taste and texture they added to dishes!

I’m now making-up for lost time and love experimenting with different types of mushrooms.  One of my favorite types are portobello.  Their meaty texture is completely unique to all other vegetables and the perfect compliment to warm cheese and sun-dried tomatoes.


Cheese Stuffed Portobello Mushrooms

by Simply Life

Adapted from Plenty

Keywords: bake appetizer side entree vegetarian cheese mushrooms

Ingredients (4 large or 8 small portobello mushrooms)

  • 4 large or 8 small portobello mushrooms, cleaned and stalks removed
  • 4 tbs. olive oil
  • Fresh parsley
  • Salt and pepper, to taste
  • 1 celery stalk, chopped
  • 1 small onion, diced
  • 2 tbs. sun-dried tomatoes
  • 2 garlic cloves, chopped
  • 2 scallions, chopped
  • 1/3 cup grated parmesan cheese
  • 3 oz. goat cheese


Preheat the oven to 350 degrees. Line baking sheet with foil or parchment paper. Place mushrooms on baking sheet, facing-up. Drizzle 2 tbs. olive oil over mushrooms and sprinkle with salt and pepper. Set aside.

In large skillet, heat remaining 2 tbs. olive oil over medium heat. Add onion and celery and cook 5 minutes, until tender. Add the sun-dried tomatoes and garlic and cook additional 2 minutes. Remove from heat. Mix in scallions.

Line bottom of mushrooms with half parmesan and half the goat cheese. Fill with sun-dried tomato mixture then top with other half of cheese (alternatively, you can just mix all the filling with the cheese and scoop into mushrooms). Bake about 15 minutes, until cheese melts and mushrooms are tender. Serve and enjoy!

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  • Belinda

    Isn’t it funny how our tastes and taste for adventure has changed? My older sister told me pizza was gross so I didn’t try it the first year I went to school. Somehow in 1st grade, I ate a piece and LOVED it and was, like, what the heck is she talking about?

  • Hillary

    As a kid, the mere smell of peppers, onions, and mushrooms made me feel sick—now they’re some of my favorite foods! These look delicious.

  • Gina (Candid RD)

    I LOVE mushrooms!! In fact, I’m doing a portobello mushroom sandwich for my vegetarian demo tomorrow at work. I can’t wait. I think I always liked mushrooms as a kid, but I always assumed I didn’t like artichoke and peanuts (now I love them both).

  • Colleen

    I’m the same way – when I was young I didn’t like mushrooms (or so I thought – I never really gave them a chance!). But for the past 10 years or so, I have LOVED mushrooms. In fact, one of my former roommates called me “shroomie” instead of “roomie” because I love mushrooms so much (and would just eat them raw sometimes). 🙂

  • Joanne

    I’m still working on liking mushrooms…it’s a process. But stuffing them with all these fabulous ingredients always helps!

  • Deepasrideb

    aren’t these cute and adorable…I like them

  • Karriann Graf

    I can hear them call my name. I want them in my mouth right now.

    “Happy Cooking”

  • Emily @ A Cambridge Story

    I still haven’t gotten over my fear of mushrooms… but my husband LOVES them and would devour this meal!

  • sarah

    Oh I so used to hate mushrooms too! But these look totally fantastic- love the flavors in this recipe!

  • Marissa

    These look delicious. Love the flavor combo in the filling.

  • Bianca Garcia

    I really like mushrooms and stuffing them with a cheese mixture would make me like them even more!

  • Colleen

    My only problem with stuffed mushrooms is that they usually look too brown, but I love the colors in these! I always liked mushrooms but never went out of my way to cook with them until I started dating my boyfriend. He absolutely LOVES mushrooms and totally got me hooked.

  • camille

    I’ve been working lately on deliberately trying things I’ve arbitrarily decided not to like, earlier in my life. I’ve always loved mushrooms, but I pretty much just assumed I didn’t like lamb, for some reason. There were quite a few things like that. I take pride in being more adventurous now!

  • Kari

    I used to think that I didn’t like asparagus, but it turns out I just didn’t like it when badly prepared 🙂 I’ve also come to like mushrooms more with age – and these look amazing!

  • DeliciousDish

    The filling sounds so good! I was a weird kid.. grew up loving mushrooms, asparagus, brussels sprouts, spinach… you name it.

    • Simply Life

      Wow! That’s pretty good! Your parents must have been pleased!

  • Jolene (

    Yeah, I assume I don’t like oysters in the half shell … but I haven’t had them.

  • Tigerfish

    Eggplants is something I did not really like and assumed I will not like it. But I am ok with it when cooked in the right way.


    I HATED tomatoes as a kid…now I LOVE them!!!!
    This post looks a little similar to my last post, gotta love mushrooms!!! These would be good on the grill too! Onions with mushrooms…the perfect pair!

    • Simply Life

      Yes! They would be amazing on the grill- great idea!

  • Bee

    Oh yum! These really look good! I love love love stuffed mushrooms, but I find myself just stuffing them with goat cheese and sundried tomatoes and calling it a day. Clearly I need to get more creative.

    • Simply Life

      goat cheese and sundried tomatoes are such an excellent combo to stuff them with!

  • Shannon ~ My Place In The Race

    Yummy! 😛

  • Mom

    mushrooms and I refuse to try them so there’s no question where you got these past ideas!

    I did, however, eat spaghetti squash for dinner by your cousin’s house the other night. I thought of you immediately as I ate my first fork full ! It was good with the tiny amount of sauce I had and am glad I tried it. I never would have thought I would like it and am glad that I was too embarassed and polite to say no thank you when she gave me my plateful!

  • Beth Michelle

    I for one LOVE mushrooms. But, when I was younger if they even touched another food on my plate I wouldnt eat! These look incredible!!! Such great ingredients in them!

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