Spring vegetables are at their best—sweet, crisp, and full of flavor—so this is the perfect time to tuck them into hearty portobello mushroom caps. These stuffed mushrooms feel special enough for company but are simple enough for a weeknight. They’re naturally vegetarian, easily made gluten-free, and packed with texture.
The filling is colorful and bright, while the mushrooms bring that deep, savory flavor that makes the whole dish feel complete. Serve them with a green salad or a side of grains, and you’ve got dinner done.
Why This Recipe Works
- Portobellos are the perfect “boats.” Their large caps hold plenty of filling and bake up juicy without getting soggy when pre-roasted.
- Layered flavors. A quick sauté builds a base with shallot, garlic, and herbs. Lemon zest, peas, and asparagus keep it fresh, while a touch of cheese adds richness.
- Smart texture balance. A small amount of breadcrumbs (or almond meal for gluten-free) gives the filling structure so it doesn’t fall apart.
- Fast and flexible. Everything cooks in under an hour, and you can swap in whatever spring vegetables you have on hand.
What You’ll Need
- 4 large portobello mushroom caps, stems removed, gills scraped with a spoon
- 2 tablespoons olive oil, plus more for brushing
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 cup asparagus, trimmed and cut into 1/2-inch pieces
- 1 cup fresh or frozen peas (no need to thaw if frozen)
- 1 small zucchini, diced
- 1/2 cup baby spinach, roughly chopped
- 1/4 cup fresh herbs, chopped (parsley, chives, or dill)
- Zest of 1 lemon, plus 1 tablespoon lemon juice
- 1/2 cup grated Parmesan (or Pecorino; use a plant-based alternative to keep it vegetarian if needed)
- 1/2 cup ricotta (or crumbled goat cheese for tang)
- 1/3 cup breadcrumbs (use panko or gluten-free crumbs)
- Salt and black pepper, to taste
- Red pepper flakes, optional, to taste
- Extra lemon wedges, for serving
Instructions
- Prep the oven and mushrooms. Heat the oven to 400°F (200°C).
Line a sheet pan with parchment. Brush the portobello caps on both sides with olive oil and season with salt and pepper.
- Pre-roast the caps. Place mushrooms gill-side up and bake for 10–12 minutes until they release some moisture and start to soften. Tilt the pan and carefully drain any liquid.
Set aside while you make the filling.
- Sauté aromatics. Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook 2–3 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.
- Cook the vegetables. Add asparagus and zucchini with a pinch of salt.
Cook 3–4 minutes, stirring occasionally, until crisp-tender. Add peas and spinach, cooking just until the peas are warm and the spinach wilts, about 1–2 minutes.
- Build the filling. Remove the pan from heat. Stir in lemon zest, lemon juice, herbs, red pepper flakes if using, and most of the Parmesan (reserve a tablespoon or two for topping).
Fold in ricotta and breadcrumbs until the mixture holds together. Taste and season with salt and pepper.
- Stuff the mushrooms. Spoon the filling into each cap, mounding it slightly. Sprinkle the tops with the reserved Parmesan.
- Bake to finish. Return mushrooms to the oven and bake 10–12 minutes, until the tops are lightly golden and the filling is hot.
- Serve. Squeeze a little fresh lemon over the top.
Serve warm with a simple salad, crusty bread, or cooked farro or quinoa.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes to keep the texture pleasant.
- Freeze: Not ideal. Mushrooms can become watery after thawing.
If you must, freeze the cooked filling separately and stuff fresh mushrooms when ready.
- Make ahead: Assemble up to the baking step, cover, and refrigerate up to 24 hours. Add 2–3 minutes to the final bake time.
Benefits of This Recipe
- Vegetable-forward. You’ll get fiber, vitamins, and color from asparagus, peas, spinach, and zucchini.
- Light but satisfying. Ricotta and Parmesan add protein and creaminess without weighing things down.
- Flexible for diets. Easily gluten-free and can be made fully vegetarian or dairy-free with simple swaps.
- Great for meal prep. The filling holds well and can be used in omelets, grain bowls, or as a toast topper.
- Minimal dishes. One sheet pan and one skillet keep cleanup straightforward.
What Not to Do
- Don’t skip pre-roasting the mushrooms. This step drives off excess moisture so the caps aren’t watery.
- Don’t overcook the vegetables. They should stay crisp-tender. Mushy veggies make a flat-tasting filling.
- Don’t overload with breadcrumbs. Use just enough to bind; too much will make the filling dry.
- Don’t forget acidity. Lemon zest and juice brighten the dish and balance the richness of the cheese.
- Don’t salt late. Season each step lightly so flavors build and stay balanced.
Recipe Variations
- Herby goat cheese. Swap ricotta for 4 ounces crumbled goat cheese and add extra chopped chives and dill.
- Gluten-free. Use gluten-free breadcrumbs, crushed gluten-free crackers, or 1/4 cup almond meal.
- Dairy-free. Replace ricotta with a thick almond ricotta and use a plant-based Parmesan-style cheese—or skip cheese and add 2 tablespoons nutritional yeast.
- Grain boost. Stir 1/2 cup cooked quinoa or farro into the filling for more texture and protein.
- Different veggies. Try fava beans, broccolini, or finely chopped artichoke hearts.
In late spring, add halved cherry tomatoes after baking.
- Crunchy topping. Mix panko with a teaspoon of olive oil and extra lemon zest; scatter over the stuffed caps before the final bake.
- Spiced version. Add 1/2 teaspoon Aleppo pepper or smoked paprika to the sauté for gentle warmth.
FAQ
Do I need to remove the gills from portobello mushrooms?
Removing the gills is optional, but it helps prevent excess moisture and keeps the filling from turning murky. A spoon makes it quick, and it gives you more room for the stuffing.
Can I use button or cremini mushrooms instead?
Yes, but they’re smaller. Use them for mini stuffed mushrooms as an appetizer.
Reduce the pre-roast and final bake time by a few minutes and chop the vegetables finely.
How can I make this higher in protein?
Add 1/2 cup cooked lentils, chopped cooked chicken for non-vegetarian diets, or crumble in firm tofu. You can also stir in an egg to the filling for extra binding and protein.
What’s the best way to clean portobellos?
Wipe them with a damp paper towel or soft brush. Avoid soaking; mushrooms absorb water easily and can turn soggy.
Can I make the filling ahead of time?
Absolutely.
Make the filling up to 2 days ahead, store in the fridge, and stuff and bake when ready. If the filling tightens up, loosen with a splash of olive oil or a spoonful of ricotta.
How do I keep the stuffing from falling out?
Use enough binder and pack the filling firmly into the caps. Pre-roasting creates a slight “bowl” and helps hold everything in place.
What should I serve with these?
They pair well with a lemony arugula salad, roasted baby potatoes, or a side of quinoa or farro.
A crisp white wine or sparkling water with lemon fits the bright flavors.
Wrapping Up
Stuffed Portobello Mushrooms with Spring Vegetables bring together fresh produce, creamy richness, and earthy depth in one simple pan. With a few smart steps—pre-roasting, quick sautéing, and a bright hit of lemon—you get bold flavor without fuss. Keep this recipe in your back pocket for weeknights, brunch, or an easy dinner with friends.
It’s seasonal, flexible, and satisfying every single time.