Portabella Mushrooms with Blue Cheese and Vegetable Stuffing is a deliciously simple side dish.
Finish it on the grill or in the oven in only 10 minutes!
Portabella Mushroooms with Blue Cheese & Vegetable Stuffing fresh from the oven.
Hearty portabellas cradle sauteed vegetables and blue cheese stuffing for a satisfying side dish you’ll love serving along side roasted or grilled meats.
Like our Italian-Style Stuffed Zucchini Recipe, the filling is prepped and cooked before stuffing the mushrooms, so the final grill/bake simply softens the mushrooms and melts the blue cheese.
Oh yeah, that’s easy and delicious dinner right there!
Close up of fresh portabella mushrooms showing the dark gills.
How to Clean Portabella Mushrooms for Stuffing
The dark gills on the under side of portabella mushrooms can cause a somewhat musty flavor and muddy appearance when added to sauces.
In this recipe, we remove the gills to make more room for the filling and allow a clean, distinct mushroom flavor to shine through.
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Clean mushrooms with a damp paper towel to remove any debris.
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Remove the stem gently twisting it to “pop” it out.
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Using a teaspoon, gently scrape the dark gills to remove from under the cap of the mushroom.
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Trim any hard edges from the stem before chopping.
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Brush mushrooms generously with olive oil on the inside and outside; set aside until stuffing is ready.
Stuffed Portabellas Step by Step
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Clean mushrooms and brush with olive oil.
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Chop and saute vegetables.
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Toss vegetables with blue cheese and spoon evenly into the mushrooms.
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Grill or bake at 350°F for 10 minutes.
Recipe Tips
- Make-ahead up to the point of baking and store in the fridge for up to 3 days
- Use leftovers for quiche, pizza topping, in Alfredo sauce, or stir into scrambled eggs.
- Dice the vegetables small for quick cooking.
- Remove the dark gills on the under side of the mushrooms to make more room for the filling and to allow the clean, distinct mushroom flavor to shine through.
Finishing the mushrooms on the grill.
Stuffed Portabella Mushroom Recipe Variations
Vegetable Options:
Customize the vegetable mix with any combination you can saute quickly.
- eggplant
- cauliflower
- broccoli
- tomatoes
- fennel
- radishes
- leeks
- mustard greens
- spinach
- bok choy
- chard
- asparagus
Protein Options:
Meat should be cooked in advance of mixing the stuffing to make sure they are cooked through.
- sausage (browned)
- chorizo (browned)
- prosciutto (fried crisp)
- quinoa
Cheese Options:
Any favorite cheese is suitable but we recommend selecting cheese with noticeable flavor.
- Gruyere
- Cotija
- Chevre
- Aged Gouda
- Gorgonzola
- Grana Padano
Portabella mushrooms stuffed with sauteed vegetables and blue cheese ready for the oven.
Portabella Mushrooms with Blue Cheese & Vegetable Stuffing
Ingredients
- 4 medium portabella mushrooms , about 4-inches across
- 1/2 large sweet yellow onion , chopped fine
- 3 ribs celery , chopped fine
- 2 cloves garlic , minced
- 2 cups coarsely chopped zucchini , 1/4" cubes
- 3/4 cup diced red bell pepper
- 1 teaspoon Italian dry herbs
- 1/2 cup blue cheese crumbles , more for garnish
- Extra virgin olive oil
- Sea salt and pepper
Instructions
- Clean mushrooms with a damp paper towel, remove stem, and set aside. Using a teaspoon, gently scrape the dark gills to remove from under the cap of the mushroom. Discard gills.
- Coarsely chop the stems for the stuffing, discarding any hard edges. Brush mushroom generously with olive oil on the inside and outside; set aside until stuffing is ready.
- Saute onion and celery in 2 tablespoons of olive oil in a skillet over medium heat until vegetables are softened and beginning to brown, about 10 minutes.
- Add the chopped mushroom stems and garlic to the skillet and continue to cook 3-4 minutes or until garlic is fragrant. Transfer onion, celery, and garlic from the skillet to a medium sized mixing bowl.
- Add zucchini and red pepper to the same skillet with 2 tablespoons olive oil and cook over medium heat until vegetables soften and release extra moisture, about 5 minutes.
- Sprinkle with Italian seasoning, salt, and pepper and cook for 2-3 minutes to meld flavors. Transfer to the mixing bowl with the onions and celery, stir to combine. Allow mixture to cool slightly while grill is preheating.
- Just before grilling, toss blue cheese into vegetable stuffing then salt and pepper, to taste. Spoon evenly into the mushrooms. Top with additional blue cheese and grill over medium-low heat or in a preheated 350° oven for 10 minutes.
- Mushrooms will soften and wilt slightly when done. Use a spatula to remove from the grill and serve immediately or transfer to an oven safe dish to keep warm in a 200°F oven until ready to serve.
Notes
Recipe Tips
- Make-ahead up to the point of baking and store in the fridge for up to 3 days
- Use leftovers for quiche, pizza topping, in Alfredo sauce, or stir into scrambled eggs.
- Dice the vegetables small for quick cooking.
- Remove the dark gills on the under side of the mushrooms to make more room for the filling and to allow the clean, distinct mushroom flavor to shine through.
Erin says
My husband and I were just saying that we need to grill more veggies! We should definitely give these a go.
Hope says
I made these for guests last night and they went down a treat – healthy and satisfying! I used some cashew cheese for those that couldn’t eat dairy and they were delicious!
paleoglutenfreeguy says
I love all these vegetables getting packed together. And blue cheese…be still my heart!
heather@easyketodishes.com says
Since we are Rv’ing it for a time, grilling is a MUST. I love grilled portobellos, too! Looking forward to trying this recipe out soon`
Megan Stevens says
These are just beautiful. I love the herbs and blue cheese!
jennifer says
I did not know that about washing the gills and then having it turn musty — thanks for the tip cause ain’t nothin worse than a musty mushroom 😉 seriously tho
Irena Macri says
Love how nutritious these are – so many veggies in one dish!!! The blue cheese adds a lot of flavour but you could easily do these with Parmesan or other strong cheese. I used a mixture as I didn’t have enough of just one type.
John / Kitchen Riffs says
Mmm, mushrooms!! Love the hearty flavor of portabellas, in particular. This would make a great starter or side. Or heck, a couple of them would make dinner! 🙂 Really nice — thanks.
ChihYu says
Thank you for giving us so many delicious options! This dish could be a main as well as an awesome appetizer or side-dish!
mjskitchen says
I haven’t stuffed portabellos in years which is crazy because I love them. Thank you for you lists of all of the options with which to use in the stuffing. I see several combinations that would be awesome. Adding a little blue cheese to all those vegetables sounds wonderful!
Judy Purcell says
Hi MJ! You’re welcome, glad the list is helpful. Hope you’re having a great week!
Caitlin says
Thank you so much!! The leftovers as pizza sounds delicious!! Can’t wait to try them!
Caitlin says
These look divine! I am planning on making them next week! Do they hold up well reheated?
Judy Purcell says
Hi Caitlin! How well they hold up will depend on how fresh the mushrooms are and how soft they get the first time they are cooked. When reheating them, wrap in foil and warm in the oven or warm in a skillet with a lid over med heat. A microwave can compromise the texture and make them soggy.
One of my favorite ways to use leftovers though, is to chop them up to make an egg casserole or top a pizza. Mmm. 🙂
Do come back and let me know how you liked them!
Jessica says
These were really good. Not sure why you’re frying things in separate batches and placing in a bowl, to me that’s just an extra dish I need to wash. Plus then you can use a lot less oil, keeping it healthier. So I just fried it all at once and also chopped the stems and added to the frying mix, why waste food! Then just stuff the mushrooms and top in blue cheese. Thanks.
Judy Purcell says
Hi Jessica, I’m glad you liked the dish! Separate batches keeps from crowding the pan so the zucchini isn’t steaming, but I like your idea of saving a dish to wash. Using the trimmed stems is a great idea, I’ll have to update the recipe to include them. Thanks so much for your feedback, it makes all the difference!
Hannah says
I can’t believe I neglected to include mushrooms on my list of fall flavors! Any variety that’s good to eat is good by me, and stuffed portobellos are a real treat. No matter the filling, you can’t go wrong with such an umami-rich edible container.
Judy Purcell says
Thanks Raymund, we really enjoyed them this way — great fall colors too. 🙂
Raymund says
Love portabella! and the way you presented it makes me even want it more, I love the mixture of flavors there
Karen (Back Road Journal) says
I love portabella mushrooms. They have such a wonderful earthy flavor. Your recipe certainly dresses them up.
Judy Purcell says
Thanks for sayin’ so Karen. 🙂
mjskit says
These mushrooms look absolutely delicious! Love the use of the blue cheese.
Judy Purcell says
Thanks MJ, the blue cheese really does the trick here. 🙂
Jed Gray (sportsglutton) says
These look awesome Judy!! I don’t think I’ve ever been so happy to be in a place where I have a grill again. 🙂
Judy Purcell says
I think I’d be lost without my grill — glad you have been reunited. 🙂
ChgoJohn says
These look so good, Judy, with the melted blue cheese bringing so much to the party. And if someone doesn’t like a particular ingredient, it can be swapped out easily. Great tip, too, about the portabella’s gills. They can really affect the dish’s flavor.
Judy Purcell says
Thanks John, yes, the blue cheese really does it up right. Removing the gills was something I learned in the last few years. I used to avoid them for cream sauces and such because it make it so muddy, but not anymore. 🙂
Mary says
Judy
I would love to try this recipe but I do not like blue cheese or similar type of cheeses. I know that this cheese makes or breaks this recipe but is there some other cheese you can recommend that i can substitue it for and still have it come out as good?
Thank You,
Mary
Judy Purcell says
Hi Mary,
I completely understand how you feel about blue cheese, you are not alone, my daughter is no fan either. I think a worthy substitute would be feta, Parmesan, brie, or even an extra-sharp cheddar would be great. The vegetables and mushrooms need a stronger flavored cheese, even a smoked Gouda or Spanish Manchego would be great.
Let me know what you decide to go with, and how you like the recipe. 🙂
All the best,
Judy