5 Ingredients To Add To Stuffed Portobello Mushrooms

Stuffed portobello mushrooms rock. Served fresh out of the oven, they’re beautiful canvases of flavor, texture, and color that look just as good as they taste. Due to the richness of portobello mushrooms, this dish is tailored made for experimentation; there are tons of different flavor profiles to test out, each with their own unique set of ingredients. By expanding on this philosophy, you can make a stuffed mushroom dish for almost any type of eater; vegans, meat-lovers, and foodies alike can all gather around the dinner-table in scrumptious harmony.


Cheese plays a big part in many stuffed portobello mushroom recipes. Like the combination of cheese and hamburgers, portobellos and cheese bring the best out of each other. The creaminess of melted cheese stands up great next to the earthy meatiness of mushrooms, plus their flavors work together to lighten up the overall flavor profile. Naturally, it’s best to tailor your cheese selection to your greater profile, but if you’re not sure where to start, Italian cheese like parmesan and mozzarella and typically safe bets. 

Cherry Tomatoes

Large mushrooms, meet tiny tomatoes. Although this ingredient is less common, it’s no less powerful. Cherry tomatoes bring a juicy pop in the overall flavor profile while adding a beautiful contrast of color. Best of all, cherry tomatoes are good partners to cheeses and grains too, so you can combine all three to great effect! To start, try taking an Italian forward approach by mixing cherry tomatoes, mozzarella, and Italian-style rice. 


Stuffed portobello mushrooms can veer a little towards the heavy side, so sometimes you need a little something to lighten the load. Using grains as the main ingredient of your stuffing can achieve this goal without sacrificing flavor or nutrition. We like to use quinoa or a wild rice blend and season it with salt, pepper, and garlic powder to bring a gentle savoriness.


For a wild spin on stuffed portobello mushrooms, try adding baked eggs for a unique take on the classic egg-in-a-hole dish. Portobellos are usually around 5 inches in diameter, so you can bake a full egg into the mushroom and have it cover the entire center. From there, you can add other breakfast ingredients like bacon and onions to create a wonderfully classy take on “breakfast for dinner.”


Although mushrooms are the king of meatless cuisine, there are still some instances where you can incorporate meat to make a great stuffed mushroom even greater. While we’ve seen chefs use everything from chorizo to grilled chicken, we like sticking with Italian sausage because it plays well with common stuffed portobello ingredients. Umami flavors are punchy here, so don’t be afraid to add other ingredients to help cast a wider net; we like using scallions, garlic cloves, and panko breadcrumbs to bring new textures and flavors into the mix.

  • Pro Tip: Try cooking with red wine to create an even richer flavor profile.