Baked Stuffed Portobello Mushrooms with Herbed Goat Cheese and Pesto (35-Minute)
Glossy mushroom caps roast until tender with edges slightly caramelized while a creamy herbed cheese filling melts into pockets of sun-dried tomato and wilted greens. A crunchy Parmesan-panko crust adds contrast so each bite delivers silky, tart, and crisp textures.
Use soft goat cheese for ease of mixing, or swap in cream cheese for a milder filling. If you don’t have sun-dried tomatoes, roasted red peppers or chopped cherry tomatoes work well; for a nut-free version, skip pesto in the topping and stir extra lemon zest into the filling. Make the filling ahead and refrigerate to speed assembly.
Serve these stuffed mushrooms warm as a vegetarian main with a simple grain or salad, or halve them for an elegant appetizer at dinner parties. They’re also suitable for weeknight meals, light lunches, or as part of a buffet—reheat gently in a 350°F oven to preserve the crust.
How to Make It
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1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
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2
Trim mushroom stems flush with the caps and gently scrape the gills with a spoon to create a cavity. Brush both sides of the caps with 1 tablespoon olive oil and season lightly with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Place caps gill-side up on the prepared sheet.
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3
Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook, stirring, until fragrant, about 30 seconds.
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4
Add the spinach to the skillet and cook, tossing, until just wilted, 1–2 minutes. Remove from heat and let cool slightly.
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5
In a mixing bowl, combine goat cheese, egg, minced basil, lemon zest from half the lemon, chopped sun-dried tomatoes, the wilted spinach, breadcrumbs, 0.25 cup pesto, 0.25 cup grated Parmesan, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix until cohesive—use a fork or rubber spatula to break up the cheese and distribute ingredients evenly.
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6
Spoon the filling into each mushroom cap, pressing lightly to mound it. Sprinkle the remaining Parmesan over the tops and drizzle each cap with a little extra pesto (about 1 tablespoon total) for color and flavor.
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7
Bake in the preheated oven until mushrooms are tender and the tops are golden and set, 18–22 minutes. Rotate the baking sheet once midway if your oven heats unevenly.
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8
Finish under the broiler for 1–2 minutes if you want a more pronounced golden crust—watch closely to prevent burning.
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9
Remove from oven and squeeze a little fresh lemon juice over each mushroom before serving. Serve hot with lemon wedges on the side.
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