Stuffed Portobello Mushrooms with Crispy Goat Cheese
Stuffed Portobello Mushrooms topped with marinara, sautéed spinach, and crispy panko goat cheese medallions. A delicious and easy vegetarian stuffed portobello mushroom recipe that is a reader favorite!
Stuffed Portobello Mushrooms
It has been nearly four years since I shared these amazing stuffed portobello mushrooms with you. These stuffed portobello mushrooms remain one of my favorite vegetarian recipes on this blog to date. It was high time they deserved some love and attention.
I’ve tested and re-tweaked the original recipe and procedure to make this dish easier to prepare (one less pot to clean!), as well as updated the post with new photos. These mushrooms have gotten a major facelift and I’m feeling it!
If you’ve never tried this recipe or are new to the site, be sure to bookmark or pin it for later. It has been a reader favorite for years!
These vegetarian portobello stuffed mushrooms are filled with marinara sauce (store-bought or homemade), sautéed spinach, and a crispy panko breadcrumb coated goat cheese medallions.
The trick to the crispy topping is to lightly sauté panko breadcrumbs with melted butter, finely chopped shallots, and garlic. What’s not to love, right?
Find my tips for recipe success, step-by-step instructions on how to make stuffed portobello mushrooms, and helpful equipment notes below.
How to Cook Stuffed Portobello Mushrooms:
Before filling portobello mushrooms, it is important to cook them through and remove some of their natural moisture.
All mushrooms, particularly portobello mushrooms, have a very high water content. Cooking them prior to filling allows the moisture to evaporate and concentrate their flavor.
This step also reduces the amount of liquid they will release later during the final reheating stage. For this recipe, the portobello mushrooms are roasted for 20 minutes at 450 degrees Fahrenheit, stem side facing up, on a standard sheet pan.
It is a very fast and efficient way to cook the portobello mushrooms and ensures that we don’t have one more pan to clean later.
While the mushrooms are roasting, you’ll want to prepare the mushroom filling components: the sautéed spinach and the crispy panko breadcrumb mixture.
How to Pick Portobello Mushrooms:
When picking portobello mushrooms, look for completely firm caps and gills. The skin should be dry and unbruised. Shriveled, bruised, or moist mushrooms should be avoided as they are past their prime.
While you can adjust this recipe to work for any size portobello mushroom, I recommend finding large portobello mushrooms that are roughly 4-inches in diameter and have slightly deeper caps for filling. This will make them easier to stuff.
This recipe calls for 8 large portobello mushrooms. The mushrooms will shrink considerably once cooked.
If you’re serving these as a main course, I recommend at least two stuffed portobello mushrooms per person.
If you’re serving these mushrooms as a side dish or with grains, etc., you can halve this recipe and serve one mushroom per person. It really depends on your appetite!
Tips for Recipe Success:
- If you do not enjoy the texture of mushroom gills, you can remove and discard them prior to roasting.
- To make this recipe extra time-friendly, use a high quality store-bought marinara sauce (thicker is better!). I highly recommend Rao’s Homemade brand. You can also use homemade marinara as well. Please see recipe notes for a basic recipe.
- Be sure to use chilled soft goat cheese (4-ounce log) for this recipe. Keeping the cheese chilled allows it to be more easily sliced into medallions and coated in breadcrumb mixture. I love the tangy, unique flavor that goat cheese lends to this recipe, but you can substitute with other favorite cheeses, such as mozzarella or whole fat ricotta.
- Make This Recipe Gluten-Free: Replace the panko breadcrumbs with a gluten-free breadcrumb mixture.
Tools I Used For This Recipe:
This list includes affiliate links.
- standard aluminum half sheet pan
- cooling rack that fits within a sheet pan (*optional, but using one will ensure the mushrooms do not sit in any liquid released during cooking)
- Rao’s homemade marinara sauce (the only brand of store-bought sauce that I enjoy and love)
- panko breadcrumbs
Stuffed Portobello Mushrooms with Crispy Goat Cheese
Ingredients
For the Mushrooms:
- 8 large (4-inch wide) portobello mushrooms stems trimmed (*see notes)
- extra virgin olive oil
- kosher salt and freshly ground black pepper
For the Sautéed Spinach:
- 1 tablespoon extra virgin olive oil
- 1 shallot finely sliced
- 6 ounces baby spinach
- kosher salt and freshly ground black pepper
For the Crispy Breadcrumb Topping:
- 2 tablespoons unsalted butter
- 1 shallot finely diced
- ½ cup panko breadcrumbs
- 1 garlic clove finely minced
- kosher salt and freshly ground black pepper
For Assembly:
- 1½ cups (12 ounces) high-quality store-bought (or homemade) marinara sauce I recommend Rao's brand (*see recipe notes)
- 4 ounce goat cheese cold from the fridge
Instructions
- Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
- Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
- Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
- Assembly: Reduce the oven temperature to 425°F (220°C). Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
- Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
- Slice the goat cheese into ½-inch thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
- Bake at 425°F (220°C) for 10 to 15 minutes or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not burn. Serve immediately.
Video
Homemade Marinara Sauce:
- Using large saucepan, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Once the oil is warm, add the 4 cloves roughly chopped garlic, stirring continuously for 30 seconds, making sure that the garlic does not brown (this is essential). Add 2 tablespoons tomato paste and stir over low heat for a minute or so, stirring continously. Add 2 dried bay leaves and 1 tablespoon dried oregano to the pan, and 1 (28 ounce) can Italian crushed tomatoes, stir together, and bring to low simmer. Cover and simmer sauce for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
Tips for Success:
- When picking portobello mushrooms, look for completely firm caps and gills. The skin should be dry and unbruised. Shriveled, bruised, or moist mushrooms should be avoided as they are past their prime. While you can adjust this recipe to work for any size portobello mushroom, I recommend finding large portobello mushrooms that are roughly 4-inches wide and have slightly deeper caps for filling. This will make them easier to stuff.
- If you do not enjoy the texture of mushroom gills, you can remove and discard them prior to roasting.
- These stuffed portobello mushrooms are hearty enough to be served on their own with a simple salad. I find that 2 stuffed mushrooms per serving work well. If you serve these as a side, you can get away with just 1 stuffed mushroom per person.
180 Comments on “Stuffed Portobello Mushrooms with Crispy Goat Cheese”
I followed this recipe and it was excellent!! I used arrabiata sauce and it was so good! I will definitely be making again!!
So glad you enjoyed it! Thanks for taking the time to leave a review.
This was delicious! Full of flavor. I did double the goat’s cheese.
I used leftover classico pizza sauce for the marinara sauce. I put the garlic in with the sautéed shallots and spinach instead of with the breadcrumbs. We enjoyed these !
This is one of the best things I have ever eaten! Thank you so much for this recipe! This will be a new staple in our house!
Easy to make. Great ingredient list. Loved that I could make ahead of time. I did remove the gills of the mushrooms – it does provide more room for sauce and spinach mixture. LOVE the crispy goat cheese. Huge hit! Definitely will make it again!
You responded to a reviewer to first cook the mushrooms cap side up and that you modified the recipe to reflect this. When I went to print the recipe, it said stems up. Which is it?
No stars yet since I haven’t made these but looking forward to giving this a try.
Hi! Wow – you looked super far down in the comments, haha. I think (to be honest, that comment reply is nearly 5 years old so I can’t recall what I was thinking) that I misspoke or mistyped based on how quick the response was. This recipe, years prior, was developed with grilled portobellos and was later adapted to use JUST the oven, so it also could have been me mixing up how I’ve made it in various ways over the years prior. Definitely unintentional!
I responded to someone else fairly soon after saying the correct method for the oven, which is also consistent with what is shared in the full recipe and also instructional video included. Always look to my recipe card for detailed instructions and details, those are without fail going to be the right answer. Hope this helps!
Don’t discard the mushroom juices, a nectar which nature provides for us. Let the bread stuffing soak it up.
We also add finely chopped shiitake ‘s and a little thyme to the mixture but being vegan prevents the fabulous goat cheese.
I made this for dinner tonight, and my husband said, “How have we lived this long without these in our lives?!” These stuffed mushrooms were absolutely delicious! I served it with a side of roasted asparagus and couscous. A perfect meal! Thank you for the recipe!
This is wonderful! Thanks so much for taking the time to leave a review and I’m so glad to hear you enjoyed it.
I took this idea for sides and so also served with couscous(1 cup could have halved it) and asparagus (1lb boiled.)
My daughter is not keen on goat cheese so used cheddar for her mushroom. 4oz (100g) of the goat cheese was still easily enough for the other mushrooms.
Quite a bit of effort to make this meal but worth it! The layerings on the mushrooms were really tasty. Did 6 large field mushrooms which was just right for 2 adult 2 teenagers. Fabulous, thanks.
Thank you for this delicious recipe, Laura. I followed the instructions to the letter with perfect results. I will definitely make this again!
This was so amazing, I can’t even put it into words. I followed the recipe to a T and it was fantastic!! We will define making this again. Amazing!
These are amazing!! They were so simple to put together, quick to make, and beyond tasty. I split the recipe as it’s just two of us which was an easy conversion. We will be making these regularly! Thank you!!!
I’ve been making stuffed portabello mushrooms for years and they’ve never been so good.
I used gluten free crackers ground up in place of breadcrumbs — otherwise prepared in the same manor. So delicious. Served on a bed of arugula.
Oh yum! I love mushrooms! This is on my appetizers list for Christmas dinner.
I started cooking in the early 70s in the UK when there was a famous quote: “Life is too short to stuff a mushroom”. Not these mushrooms! Delicious recipe with lovely fresh flavours well worth the small amount of time to make. Just wish I’d found it sooner!
Tasty but a little longer than an hour prep if you’re not an experienced cook. Also, watch the salt 🧂 if you aren’t used to Kosher you can easily over salt, as I may have. I substituted Feta that may have added to the saltiness as well. Overall, very satisfied with my end product. 😊
Did you use Diamond Crystal? It is actually the least dense – but if you used Morton’s that would be problematic! But feta is substantially more salty than goat cheese, so I’m guessing that was the main contributor. Glad you liked them!!
I’m in the middle of eating these delicious stuffed mushrooms. A pretty easy recipe to create a very nutritious meal with a salad on the side. I didn’t have portobello mushrooms in my fridge and because I live in the country and did not want to go for a drive to the local grocery store, I used regular mushrooms and made 10 stuffed mushrooms for 2 people. I actually just finished 5 of them! (my share) My husband better hurry home soon or his will be gone too! lol Thank you so much Laura for this amazing recipe!
I love this! Thank you for taking the time to leave a review!
Tasty. I made to recipe and served over birds nest pasta. We loved it, but found the goat cheese a little overpowering. I’ll either use crumbles next time or a different cheese. We were absolutely stuffed with 2 4” mushrooms
Absolutely delicious! Made this exactly as the recipe stated and it was perfect to the last bite. This will a go-to for us! Thanks so much for the awesome recipe.
Thanks so much Lisa! I’m thrilled to hear that you enjoyed it!
Amazing! We have made this recipe many times, everyone loves it. Sometimes I add a layer of spicy Italian sausage (removed casings, crumbled and fried) between the marinara and spinach layers. Either way this recipe is one we will make again and again, it’s just so fantastic! Thank you!
THIS IS AMAZING!! Always the go to for family meals. Thank you so much!
These were so delicious and amazing!
Loved it! I actually added a can of cannellini beans to the spinach to add a bit more protein and it was delicious!
Yum! This is a great idea.
Hi there!
Curious as what you might pair with these? Some pasta?
Thanks!
They’re honestly very satisfying and filling on their own with a big salad or maybe a crusty loaf of bread. But something like a simple orzo would be good too!
If you’re making these as a first course for a dinner party can you pre-assemble them and refrigerate until you are ready to heat and serve? Really looking forward to trying you recipe.
I think you definitely could – but I would wait to add the panko/goat cheese until just before they go into the oven, so that the breadcrumbs don’t get soggy. Hope this helps!
This was absolutely amazing. I was able to get the pickiest of eaters in my household to enjoy this dish. Thank you so much for this delightful tasty healthy recipe. I will definitely be coming back to your site for more fun dishes. Loved it. I can taste it as i write this, YUM.
Can you use artichoke hearts instead of spinach?
Sure! That would be great. I’d chop them up!
Hello and big thanks, my version is different but majorly benefitted from your descriptions. Especially the part of roasting the mushrooms to dry them. After that, I used some balsamic to replace your marinara, and proceeded with sautéed spinach with the chopped mushroom stems, and the chèvre slices covered in the toasted panko. Kudos to you, just brilliant. We shared a baked potato and for a weeknight meal felt very treated. Thanks again, celesta
Thank you so much for sharing this wonderful recipe. It’s now my favorite way to prepare portobellos. I also appreciate your thoughtful recipes notes, especially regarding cooking times.
Hey Laura,
Tried your stuffed portobello mushrooms for dinner last night and they were absolutely delishhhhhhh `!!!! Followed your recipe exactly and my daughter loved it – so a huge thank you. It’s so easy to make so its definitely going on the menu when my large foodie family visit me in August.
Will definitely try out your other recipes.
Can I use pasta sauce instead of marinara sauce?
They’re basically the same thing, just make sure it isn’t a super thin one!
Amazingly delicious and also beautiful! This is def 5 stars, thank you!
Yum!Yum!
Excellent! Since I’m a strong believer in the power of culinary herbs, I added a teaspoon of dried basil (California sweet) and enjoyed tremendously! Thank you for sharing…
This was delicious! I just did it in the air fryer to save time and keep the kitchen cool, and it came together brilliantly for an easy (but sorta fancy) lunch!
Awesome! Haven’t heard of people making this in the air fryer before, so glad it worked out well! Thanks for the feedback!!
I used Swiss Chard instead of spinach and loved it.
Hello Laura,
I’m not sure how I stumbled upon this recipe but I am so glad that I did. My husband prepared 4 of these Portobello mushrooms and they were simply the best! Yum! The crispy goat cheese madillions compliments all of the ingredients very well. Thank you for sharing your recipe. A beautiful plate indeed!!
Jerae 🙂
This is my favorite dish!
My husband hates mushrooms so whenever he leaves for a long trip this is the first thing I make. I feel like I am treating myself to a fancy dinner.
Thank you!
Just made this for my family of 5… 1 year old, 5 years old, 8 years old, and my husband. Everyone LOVED it! I checked my food at all the minimum cook times and those worked perfectly for me. Thank you:)
These are amazing, and I’ve made them many times , so thank you! Great if you want to impress for a small luncheon. I have used fresh mozzarella when I can’t get goat cheese. I have also added lump crab meat to the butter and bread crumb topping to kick it up a notch; it really compliments the dish!
20 pages of paper to print the recipe from the website and I stopped at 20 pages, there was more!!!
Just give us the recipe. Your experience doesn’t count, most people are going to change your original work, anyway, do it their own way, which, no doubt, will be sooooo much better according to their eval!!
Tried the “print the recipe” function… it wanted to download something to my computer before I could print. No, no, no.
I have absolutely no idea why you’re so angry with me, but the print button within my recipe card opens up the print page automatically (and ONLY prints the recipe).
And yes, I also provide all this content and convenience for free.
Wow so you’re using her recipe and then telling her how she should write it, insulting and complaining because you printed it wrong! Lol people are crazy.
Great recipe!!!
Will these be good the next day?! I have leftovers.
Yes, definitely! If you have an air fryer you could definitely pop them in there (or a toaster oven, something like that). If you just want to be quick, a little zip in the microwave is fine too – just the breadcrumbs won’t recrisp in this. Hope this helps!
450 degrees for 20 minutes ruined my caps. It ended up being very chewy. bummer!
I’m sorry to hear that! To be fair, my recipe instructions indicate to check on the mushrooms after just 10 minutes, as the size and thickness of whatever size mushrooms people choose will determine the cook time, and only specifies 15 – 20 minutes at the max. Also, if an oven tends to run hot, that would also impact the cook time.
I apologize that you weren’t happy with the outcome, but tried to be fairly clear in my recipe to avoid this issue.
Can the dish be brought to a bbq assembles and then cooked later.
I would leave off the breadcrumbs until the end, but yes, this should work!
These look amazing! I plan to make them this weekend. Can I put them on the bbq instead of grilling in the oven?
Yes, you can grill them too!
A great and filling vegetarian recipe. The goat cheese was so delicious. I wish I had left overs. Can’t wait to make again!
So glad you enjoyed it!
Amazing! Love the combinations of the flavors and textures. The tip of precooking the mushroom caps makes all the difference. Thank you! Made it the first time for Valentines Day for my husband, it exceeded my expectations. Making it again for the guests. Making slight adjustments to the sauteed spinach, sauteed garlic slices until crisp, then added spinach. YUMMY
Loved this so much! I made it two nights ago and had leftover breadcrumbs and sauce, but no more portobellos. So tonight I sautéed some sliced mushrooms I had on hand and put them as the base in individual ramekins, then followed with the remaining steps. Also beautiful presentation and delicious!!
I’m so happy to hear that! Thanks so much Rebecca and really appreciate you taking the time to come back and leave a recipe review.
I made this for friends tonight. I followed the instructions and the tips for success. I had to do a few ingredient replacements like baby kale and leeks for spinach and shallots and crushed Oval brand stoned wheat thins and scallions in place of panko bread crumbs and shallots- but my friends said it was the best vegetarian meal they had ever been served. Thanks for making me look so good. 😉
Wow! Such a compliment and love that you made it your own too. Thank you for leaving a comment and feedback! I really appreciate it.
Made this dish tonight and it was fabulous! I’ve never been great at following recipes but I loved these ingredients. Followed steps 1 and 2 (didn’t have shallots so I used red onion and garlic). Assembled as though it were a pan of lasagna – put sauce on the bottom, arranged roasted portobellos, covered portobellos with sauce, spread sauteed spinach on top, then sprinkled with feta cheese and shredded mozzarella (since that was what I had). Baked until melted and heated through. Still beautiful to serve and easy to make. My hubby said it was great. Will make this again. Thank you so much!
So glad you enjoyed it, and love how you adapted the method to suit you 🙂
How long ahead of time can you assemble these without getting soggy? Id like to heat them as an appetizer before guests arrive
Hi Linda,
Sorry for the delay in getting back to you! Are you planning on making them full size? Or smaller using baby Bellas? I would prep all the components separately if possible, but you could probably assemble them at least an hour prior and they would be fine. There isn’t much that would get soggy – with the exception of the breadcrumb mixture.
Very yummy! I was slightly confused by the layout of the recipe but now that I understand it I am good to go. I added more cheese and panko. Super delic! Thank you.
I just made this with a couple of changes and it was to die for. I added garlic to the shallots and sautéed spinach and added a roasted red pepper on top of spinach before breadcrumbs and goat cheese. I will make this over and over. My husband cannot believe he had a meatless meal and he’s stuffed. Love this recipe.
This recipe was wonderful. Made it for my mom and granddaughter. Both want me to make it again and again and again! Loved it!
I am a long time cook for my wife and myself and we both have been vegetarian, though not vegan, for many years. My challenge as a cook are compounded by her being both celiac and dairy alergic, though fortunately she can eat goat cheese. With the one obvious modification of substituting gluten free panko bread crumbs, this is easily made into a gluten free recipe.
I am generally a ‘free-style’ cook, who my wife insists is far better and innovative Celiac cook then any restaurant /recipes we have found. Atypically I pretty much followed your recipe. The king has been deposed! If this was not the best dish meeting those requirements , I do not remember it. Thanks for a wonderful meal even at the cost of my crown!
Thank you so much for sharing! This was perfect for a hearty, delicious, low-prep winter weeknight dinner. Delicious!
I made this last night and it was amazing.
I used this as an inspiration for dinner tonight and it was delish! Only roasted the mushrooms for about 10 minutes and realized they were done, so keeping an eye on them helped. The bread crumbs were a great addition…I sprinkled the extras on top of the linguine and marinara that we made to go with the mushroom caps. Will make them again!
So happy to hear that! Thank you for the note regarding cook time – it will vary significantly depending on your portobello mushroom size, but I will add a helpful note to the instructions to give people a heads up. So glad you enjoyed it!
Yummy! Nice light lunch. I will be making this again and again.
Yay! So thrilled to hear that!
Hi! So I tried to make this for dinner because it looks fabulous but I roasted the mushrooms in the oven prior to stuffing them for the amount of time and the mentioned temp and they shriveled up to flat little nothings. Just curious what I might have done wrong?
Sorry that it didn’t come out as you imagined! My only thought is that your mushrooms might have been on the super small side, which would explain your results. In the post, I recommend large portobello mushrooms that are roughly 4-inches in diameter and have slightly deeper caps for filling. Although I will add those notes ito the ingredient list too! I hope this helps!
Made these tonight with leftover pesto I had in the fridge in place of marinara. Absolutely delicious and so easy to make. Crispy garlicky breadcrumb goat cheese was bomb.
I made these to supplement Thanksgiving dinner for our vegetarian guests. These were amazing! Best dish in the table!
Can I make any of this ahead of time; such as roast the mushrooms or sautéed spinach??
Thx!
Definitely! Just might take a few more minutes to warm through in the oven if it’s going in colder from the fridge. Hope this helps!
My husband and 12-year-old son LOVED these stuffed portobello mushrooms! I forgot to get panko breadcrumbs so just used regular and it still came out great! I didn’t scrape the gills out of the mushrooms and will do so next time! Will definitely be making these again!
Thanks for the recipe. Was quite good!!! Just a quick tip: when using tomato paste in your sauce, you should cook it in the oil and garlic for a few minutes until it turns orangey/rust color. It needs this extra step to bring out the flavor. Taught to me by my grandfather who was born in Naples, Italy. Makes a huge difference!
Absolutely delicious! Will definitely be making this one again and again!!
I LOVE THIS RECIPE!!! I added Italian sausage to the red sauce and otherwise followed the recipe exactly. It was AMAZING – I will definitely be making this often!
I’m gonna start making this in a few minutes and I’m super excited but FYI, you have conflicting info about which side up when roasting the empty caps. In your narrative before the recipe you have in bold type that an update has been made to the recipe and it now includes cooking them on their own, STEM SIDE UP. that is in direct conflict with both the directions within the recipe and the comment right above mine. Or am I crazy?
Hi Dalia! So sorry for the confusion. They should be roasted stem side up (prior to filling, as well as once you fill them). There was a typo initially when I posted this, and I missed updating another confusing part of the recipe. I have updated the recipe instructions with identical language throughout as to not cause further confusion. You are not crazy! Thank you for your comment/feedback. Hope you enjoyed them!
Cap side up?
Thank you so much for catching that! That was a typo on my end, and I have fixed the recipe. The portobellos should be roasted cap side up (gills facing down). Then, when you’re assembling them, you should add the toppings with the gill side facing up. Sorry for the confusion!
Made these skipped ra sauce and used a balsamic glaze and rolled my goat cheese in a sundried cracker crumb…thank you for sharing Delicious
Using flavorless dental floss makes cutting goat cheese really easy! I can’t wait to try these because goat cheese is one of my all time FAVORITE things.
Yes! That totally works too. 🙂
This look amazing. I’m moving back to Europe and goat’s cheese is the top of my list!
So glad you like it! Thanks Natalia!
I haven’t visited your site before but it was linked to another blog. I made this tonight (except used sauce I had made previously). It took less than 50 min total and everyone loved it. Oh, I used ricotta instead of goat cheese because that’s what we had. Thank you, this is a keeper!
Ok, so, I dislike mushrooms. Like you wouldn’t imagine! But seriously your pictures are so good I find myself wanting to reach out and try one. While my other arm wants to stop the arm reaching out!!! I don’t want to like mushrooms… 🙂
These look seriously good. Gah! 🙂
These were delicious! I added some crumbled chicken hot Italian sausage and left of the breadcrumbs and this made a great low carb meal.
So glad you liked them! Love your additions!
Thank you so much Laura! Looking out for more awesome recipes.
Cheers!
Hi Laura,
I really love your blog! Your photos are so beautiful and all the recipes look so delectable. I would love to regram a few on Instagram if that’s fine with you.
Keep cook’n
Cheers!
Hi Brenda! Thanks for asking. You are welcome to re-gram a few as long as my Instagram handle is tagged (in an obvious way) in the photo itself, as well as the photo caption. However, saving photos directly from the blog will not produce high-quality Instagram images (Instagram now uses higher resolution).
I just found this while trying to decide how long to bake the stuffed portabellas I’m making for my own blog, and I have to say these look and sound fabulous! Pinning to my recipes to try now.
Hi! We made this last night for dinner and LOVED it! Do you happen to have the nutritional info on this??
Hi Amanda! Unfortunately, I do not, sorry! I don’t personally use nutritional calculators on my recipes (as they tend to be very inaccurate, or difficult because everything I make is almost entirely from scratch), but I’ve heard good things about this one: http://www.myfitnesspal.com/recipe/calculator
Hope this helps!
Wow! These look amazing. I was looking for a simple mushroom and goats cheese dish, but these take it to a whole new level!! They would also be a perfect starter.
This is one of my favorite recipes on the blog! Thanks Steph!
Saw on Joy the baker and made tonight. Perfecto! Delicioso!
Yay!!! I am so, so happy to hear that! Thank you so much for the feedback Lori! 🙂
The photography does speak well enough of this awesome dish! All the best with engagement photos, wedding planning etc. It can be overwhelming. Remember to breath 🙂
Thank you so much! 🙂
Made these for lunch lunch today. They were very good! I may try them with mozzarella next time just to chance it up a bit.
So happy to hear that you enjoyed them! I love the idea of topping them with mozzarella as well! 🙂
I don’t have a grill, but can I semi-roast the mushrooms in the oven first and then stuff them and then finish baking?
Yes! That will definitely work! I recommend putting them on a rack–set inside a baking sheet–in the oven when you semi-roast them. They will release a lot of liquid. Hope this helps!
I think those are the most beautiful stuffed mushrooms I have ever seen! Yum it looks so good!
Thank you so much Karishma!
Love love love! Made these for dinner and were delicious. Great recipe!
I totally hope by the time I’m reading this you’ve had your pics taken??!! How frustrating!
I LOVE this recipe (and yay for celebrity shout outs!!)
Thank you so much for sharing this recipe! I made it today and it is absolutely delicious!!! The flavors, textures – incredible! I could go meatless with recipes like this…
I’m so happy to hear this! Thanks so much for the feedback Barbara! 🙂
Wedding stuff somehow manages to swallow you whole. I speak from experience. Fingers crossed you got good weather, though it was totally gross here yesterday!!
I’m just coming around to ‘bellas but I’m pretty sure this stuffing would mask any and all fear of the shroom underneath!
I am not a mushroom person at all, but my god do these look AMAZING. seriously I wish I could put a fork through the screen and eat this, they look soooo freakin’ good!!!
These mushrooms sound amazing, Laura! Love the goat’s cheese topping!
I totally get how crazy life must be for you right now, Laura. I had a very similar year last year! It was good, and very exciting, but so so stressful and hectic at the same time. I’m sure you will deal with it all just fine, though, and learn a lot along the way! These mushrooms look like fabulous ‘take a moment to relax and eat something nice’ options! Love the idea of that messy open-faced burger!
Meh. Wedding dresses. I bought the 5th one I tried on. I couldn’t have cared less. I went for 1 fitting. I still liked it when I picked it up, so yeah. No biggie 🙂
Why is Connor living in so many cities?!
Excuse my late response!! He is going on away rotations for medical school–it increases the odds that he’ll match in those cities! 🙂
Also, your wedding dress story is awesome.
Ugh, I remember those crazy pre-wedding planning days… the good news is once the day is here all of that stress will melt away and hey, you’ll be hitched! 😉 And ummmmm about these mushrooms… I want them. Nay, need them. All of them. Preferably ASAP.
I love these! The combination of rich tomato sauce, creamy goat’s cheese and crunchy breadcrumbs just sounds AMAZING.
I just got married in April (I was going to say ‘a couple of weeks ago’ but omg it was nearly 2 months ago now!!) and let me tell you, the day itself is SO much more fun than the planning haha! Tbh I was really happy to get the planning over and done with! But it was so worth it 🙂
How does time fly by so quickly?! It’s crazy, right? I feel like the months have disappeared so rapidly since we starting planning the wedding. Glad to hear it only gets better! 🙂
Ooooh yum. I pretty much eat goat cheese by the truckload (except in Vietnam where APPARENTLY PEOPLE HATE CHEESE WTF), so I can’t wait to try this next time I’m in the land of cheese!! Looks amazing!
WHAT?! I can’t imagine a place where people hate cheese (that goes against my religion). Thanks Mary! Hope you are having an amazing time there! So inspiring.
What a lovely recipe, love mushrooms. Happy week-end!
Thanks!!! You too!
Toasted Goat Cheese + Portobello Mushrooms = Mind Blown… These look amazing! Hopefully the sixth time’s the charm for your engagement photos!
Thanks girl! 🙂 I’ll be sure to let everyone know!
I hope things settle down for you soon. These look like the ultimate stuffed mushrooms!
Thanks so much Jessica!
These look sooo good and they seem like they’d be a great comfort food for when you’re feeling tired/frustrated/overwhelmed just plain crazy like we all feel sometimes. Good luck on Tuesday! Just think, you’re getting rid of all of the bad weather now before the big day.
Yes!! Definitely comfort food (and light, relatively healthy comfort food). Thanks Bri! I hope we are getting rid of the bad weather! I’m sure I’ll be stalking the weather channel like woh next year…
These look amazing Laura. Wow.
Thanks so much Kevin!
These pictures are certainly talking to me. Yummolicious! Pinned.
Thanks, as always, Norma! 🙂
These look divine! I made my husband do most of the planning for our wedding, and all of the honeymoon. I highly recommend it. 🙂
Haha! Thank goodness Connor is pretty involved–he has been more proactive in a lot of ways. It helps tremendously!
This looks so good. I wonder if a mix of fresh basil leaves would work too. As an aside. caveman grunt speaking is fun sometimes.
Oh yes!! Basil would be amazing with these! Wish I had thought of that!
no need for extra words – you had me at ‘crispy goat cheese’!! and you know what they say…5th time’s the charm (??) 🙂
Haha! Is that the new saying? 😉
Major shroom fan, I’d inhale these babies! pinned 🙂
Love, love, LOVE shrooms! Thanks Averie! 🙂
Um, no kidding! All that wedding planning sounds tedious and time consuming. In a little while, it will be all worth it!
Haha, I wish I made such amazing recipes while stressed! These mushrooms are so elegant, I would be proud to serve these at a party. The crispy goat cheese puts it over the top!
It is! We haven’t gotten to the super tedious part, but it is definitely time consuming. Thanks so much!
Hopefully #5 will be your lucky number on the photos. Just think you will look back at this in about 5 years and laugh about it all.
Now these shrooms look heavenly!
GOOD point! 🙂
Hang in there! These mushrooms are beautiful.
Thanks Liz! 🙂
I wish Brian didn’t have a strange dislike for portobellos because I want to make this for dinner!
You need to do something about that…
I love the mushroom photo!
Though, actually, all your photography is wonderful, not to mention the great recipes!
Thank you so much Carol! Hope I can see you when I come out to San Fran in July!
Just won loads of brownie points with my wife, cooked it up as a lunch time meal. Fantastic!
So glad you enjoyed it!
hmmm these look fabulous!!!
Man, I hope try number five is the golden one! Things sound extra crazy and I hope is settles down soon for you! Until then, i would make all of these mushrooms you. The crispy cheese is the ultimate comfort!
Thanks Tieghan! I hope so too! Crossing my fingers for Tuesday (the big day).
This is just perfection on a plate! You definitely had me at crispy goat cheese 🙂
What is it about crispy goat cheese?! I just can’t.
Oh girl. I don’t envy anyone when they’re going through wedding planning – that’s certainly not where my strengths lie! I would eat my worries away with these mushrooms though, and the crispy goat cheese on top sound DIVINE!
Haha! It is NOT where my strength lies either–thanks Heather! 🙂
There’s so much good about this! YUM!
Thanks lady!