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.
- Clean mushrooms with a damp paper towel to remove any debris.
- Remove the stem gently twisting it to “pop” it out.
- Using a teaspoon, gently scrape the dark gills to remove from under the cap of the mushroom.
- Trim any hard edges from the stem before chopping.
- Brush mushrooms generously with olive oil on the inside and outside; set aside until stuffing is ready.
Stuffed Portabellas Step by Step
- Clean mushrooms and brush with olive oil.
- Chop and saute vegetables.
- Toss vegetables with blue cheese and spoon evenly into the mushrooms.
- 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.
