Crisp, juicy, and packed with cheesy flavor! These stuffed mushrooms are an amazing appetizer or a light lunch that everyone will love! Stuff portobello caps with a mixture of goat cheese, Gorgonzola, Pecorino Romano, mascarpone, and panic. Arrange on top of a rich marinara sauce and bake in the hot oven for 10 to 15 minutes. This stuffed mushroom recipe is super easy and yields impressive results! It’s hard to eat just one of these cheesy mushroom caps! Enjoy!
Table of Contents
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Cheesy Stuffed Mushrooms
Portobello mushrooms are stuffed with garlic, panko breadcrumbs, and plenty of cheese. The stuffed mushrooms are perfect as an easy appetizer or a simple side dish. Stuff the mushrooms ahead of time and bake them off when you’re ready. You’ll love the flavor combination with garlicky, cheesy mushrooms, and the sweet, tangy tomato sauce speckled with basil pesto. We swear, every time you make these stuffed mushrooms for a holiday party, they’ll disappear FAST!
Photo credit: © Eatwell101.com
Key Ingredients for the stuffed mushrooms recipe
- Portobello mushrooms
- Ricotta, Gorgonzola, Goat cheese, Mascarpone, and Pecorino Romano
- Panko
- Tomato sauce
- Garlic
- Olive oil
- Pesto
- Italian seasoning, salt, and black pepper
- Parsley
Photo credit: © Eatwell101.com
How to make stuffed mushrooms
This stuffed mushrooms recipe is very easy. Most of the work comes with the preparation of the cheesy mushroom filling, then the oven does the rest!
Combine the cheese in a bowl, add half the garlic, half the panko, and half the pesto. In another bowl, combine the remaining panko, half of the remaining garlic, and 1 tablespoon olive oil, this will be the topping. Spread the tomato sauce in a cast-iron skillet and add the remaining garlic, salt, pepper, Italian seasoning, and the remaining olive oil. Arrange the mushrooms over the tomato sauce in the skillet and stuff the mushroom caps with the cheese mixture, then add the topping. Using a teaspoon, add the remaining pesto around the mushrooms. Finally, bake the stuffed mushrooms in the oven for 10-15 minutes.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Tips for the stuffed mushrooms recipe
- If you don’t find portobello mushrooms at your grocery store, you can make stuffed cremini mushrooms instead. Prep and stuff the cremini mushrooms as directed in the recipe. But since cremini mushrooms are smaller in size, they may cook quicker in the oven.
- You can prepare the recipe as directed up until the baking step. Cover and refrigerate the stuffed mushrooms in the skillet for 4 – 6 hours, until you’re ready to bake and serve.
Photo credit: © Eatwell101.com
How to prevent stuffed mushrooms from getting soggy?
You can chill the stuffing for a while before filling the mushroom caps, so it holds better while baking.
Photo credit: © Eatwell101.com
How to keep the stuffed mushrooms leftovers?
You can keep the stuffed mushrooms leftover in an airtight container for 2 days in your refrigerator. To reheat in the oven: Place the stuffed mushrooms in a baking dish in the oven at 350ºF (180ºC) until heated through. Otherwise, reheat the mushrooms gently in the microwave.
Photo credit: © Eatwell101.com
More stuffed mushrooms recipes you might like
- Stuffed Portobello Mushrooms with Garlic Herb Butter
- 10-Minute Roasted Pizza Mushrooms
- Cheesy Stuffed Portobello Mushrooms with Garlic Butter Sauce
Photo credit: © Eatwell101.com
Cheesy Stuffed Mushrooms
by eatwell101
Yield: 8 servings
Prep Time: 15 min
Cook Time: 15 min
These baked cheese stuffed mushrooms are easy to put together and make a wonderful app or light lunch. It’s going to be hard to eat just one of these cheesy stuffed mushrooms!
Ingredients
- 7 - 8 medium Portobello Mushrooms, stem removed, washed, and pat dry with a paper towel
- 1/2 cup ricotta
- 1/2 cup gorgonzola, crumbled
- 1/2 cup goat cheese, crumbled
- 1/2 cup pecorino romano, grated
- 1/2 cup mascarpone, softened
- 1/2 cup crispy panko
- 1 cup strained tomato sauce
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 tablespoons pesto
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt and pepper
- 1 tablespoon chopped parsley, to garnish
Instructions
- Preheat your oven to grill/broil settings on high heat. Arrange the oven shelf to the middle of your oven.
- In a large bowl, combine the five cheeses, half the garlic, half the panko, and half the pesto to make the cheese filling.
- In another bowl, combine remaining panko, half of the remaining garlic, and 1 tablespoon olive oil.
- In an oven-proof skillet (we prefer cast-iron), spread the tomato sauce, with remaining garlic, salt, pepper, Italian seasoning, and the remaining olive oil.
- Arrange the mushrooms caps over the sauce in the skillet and brush quickly with a little olive oil. Stuff the mushroom caps with the cheese mixture, then top with the panko mixture. Add pesto around the mushrooms.
- Bake in the oven for 10-15 minutes, until the tomato sauce is bubbly and mushrooms are soft, cooked through, and the tops are golden.
- Garnish the baked 5-cheese stuffed mushrooms with chopped parsley and serve immediately from the skillet, with the tomato sauce. Enjoy! ❤️
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Leave a Reply
Katherine Loepker
2025-09-17 15:55:17
I am making these tonight! My mushroom caps are HUGE! I had to stretch the cheese mixture just to get some each cap but I didn't spread all the way on top...
