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This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!

Stuffed Portobello Mushrooms
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Here’s a recipe that doubles as a meatless dinner or a stunning side dish: and it couldn’t be more delectable. Try these spinach artichoke Stuffed Portobello Mushrooms! It combines comforting spinach artichoke dip with the meaty goodness of a baked portobello mushroom. Top it off with crunchy Italian breadcrumbs, and you’ll amaze everyone at the table! It’s vegetarian but will please every type of eater: promise.

Want to make mushroom bites instead? Go to Easy Stuffed Mushrooms.

Stuffed portobello mushrooms: an overview

Alex and I have made quite a few stuffed portobello mushroom recipes in our day, but this one is the absolute best. Why? Because the filling is our famous spinach artichoke dip, which without fail wows everyone who dips into it with a hunk of crusty bread. Use this as the filling for stuffed portobello mushrooms, and transforms them into a delicious vegetarian dinner or a fancy side dish. Here’s the outline of how to cook portobello mushrooms:

  • Bake the mushrooms: You’ll add olive oil, salt and pepper, then bake at 450 degrees for 15 minutes. Then drain out the liquid. See more below!
  • Make the filling: Stir together the spinach artichoke filling using spinach, artichokes, Greek yogurt, mayo, Parmesan and spices.
  • Stuff the mushrooms: Add the filling and top with Italian panko or Italian breadcrumbs. Bake another 10 minutes at 425 degrees.
Stuffed portobello mushroom recipes

Tips on how to cook portobello mushrooms: baked or roasted!

The best way to cook whole portobello mushrooms is baked or roasted, which makes them beautifully tender and brings out the savory, meaty flavor. You can do this to make a portobello burger, or it works great for stuffed. There are a few things to note about baked portobello mushrooms:

  • Remove the stems before baking. This is important because the stem is tough and hard to cut into. It also makes it easier to stuff!
  • Bake until just tender, but not falling apart (15 minutes). When making stuffed roasted portobello mushrooms, you want the cup shape of the mushroom cap to stay in tact. Overbaking them can lead to collapse.
  • Important: drain all the liquid before stuffing! Portobello mushrooms contain 90% of their weight in water. That means once they’re roasted, you’ll notice water has accumulated in the caps. It’s perfectly normal and expected: just make sure to drain off and discard all liquid that is released.
Portobello mushrooms

What’s Italian panko? Is there a substitute?

These stuffed portobello mushrooms are topped Italian panko, which gives them a satisfying crunch in each bite. What’s panko? Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. You can use either panko or breadcrumbs in this recipe. Note that Italian panko or Italian breadcrumbs contain seasonings and salt. It’s easily available in most grocery stores and online. You can also find gluten-free panko or breadcrumbs online to make this a gluten free recipe! If you can’t find Italian panko, here’s what to do:

  • Use regular panko and add salt and Italian seasonings. Mix ⅓ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme)
  • Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.
Baked Portobello Mushrooms

Make it a meal!

Once they’re baked and stuffed, pull them out of the oven and take a bite. You’ll taste meaty mushroom, spinach artichoke dip, and a little breadcrumb crunch: it’s extraordinary! This recipe works very well as a vegetarian dinner recipe with a few side dishes. Or you can use it as a fancy side dish and pair it with steak or fish! They’re great for a dinner party, or even a romantic dinner like Valentine’s Day.

Remember if you’re serving them as a meatless main, add side dishes full of plant-based protein. Here are a few ideas to accessorize roasted portobello mushrooms:

All about portobello mushrooms

Want to know more about the mighty portobello mushroom? Here’s what you need to know about this popular mushroom variety:

  • The portobello mushroom (aka portobella or portabella) is one of the most widely consumed mushroom varieties in the world, called Agaricus bisporus. The button mushroom and cremini (aka baby bella) are the same variety of mushroom, just earlier growth stages than the portobello. The portobello is the oldest stage, so it has the most meaty and savory flavor.
  • Where to find it? You can find the portobello mushroom at most mainstream grocery stores. Often it comes packaged in containers with 3 to 6 mushroom caps.
  • What does a portobello mushroom taste like? Portobello mushrooms taste intensely meaty and savory, with loads of umami. While they taste meaty, remember to add protein to the meal if you’re making them as a vegetarian main dish! They don’t contain much protein in themselves.
How to cook portobello mushrooms

More portobello mushroom recipes

Love portobellos? They are some of the tastiest mushrooms on the planet, in our opinion! Here are a few more great portobello mushroom recipes:

This stuffed portobello mushrooms recipe is…

Vegetarian. For gluten-free, use gluten-free panko or breadcrumbs.

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Stuffed Portobello Mushrooms (Best Ever!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x


This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!


  • 6 medium portobello caps (about 10 to 12 ounces)
  • 5 ounces frozen chopped spinach
  • 2 tablespoons minced shallot (1 small)
  • 1 green onion
  • ¾ cup chopped canned artichokes (about 1/2 can or jar)
  • ¾ cup Greek yogurt
  • ¼ cup mayonnaise
  • ½ cup shredded Parmesan cheese, plus more for topping
  • ¼ teaspoon each dried dill, garlic powder and kosher salt
  • Fresh ground black pepper
  • ⅓ cup Italian panko* or Italian breadcrumbs
  • Paprika or smoked paprika, for topping (optional)


  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Bake the portobello mushrooms: Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about ½ teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
  3. Meanwhile, make the filling: Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
  4. Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
  5. Bake the stuffed mushrooms: Bake 10 minutes until the breadcrumbs are golden. Serve immediately.  


*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. If all you can find is regular panko, mix ⅓ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme). 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Julia says:

    This recipe is delicious! I veganized it by using vegan cream cheese, vegan mayo, vegan grate parmesan, etc….AND I used canned hearts of palm instead of artichoke. It’s super yummy!

  2. Rose Marie says:

    Love recipe for best ever stuffed portabello mushroom.

  3. Vivian says:

    Made this for dinner and it was delicious. It’s just my husband and me so cut recipe in half and did some estimating on amounts. Tweaked a few ingredients based on what I had on hand but pretty much followed recipe as written. I Added some sun dried tomatoes because I had sent that in another portobello recipe. Will definitely make this again.

  4. Tiz Duve says:

    Question: Can these be frozen?

    1. Alex Overhiser says:

      They won’t freeze well.

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