Stuffed Portobello Mushroom Caps Recipe with Arugula and Tomato

Stuffed portobello mushroom caps, stuffed with wilted arugula, tomatoes and lots of melty mozzarella cheese!

Each roasted cap gets a garlicky arugula filling, juicy diced tomatoes, a pinch of oregano and a sprinkle of Parmigiano Reggiano, then bakes until the cheese is melted and bubbly. They’re lighter than classic stuffed mushrooms but still full of flavor.

The Best Baked Stuffed Portobello Mushroom Caps (Lighter but Cheesy)

Hi all! My hubby LOVES stuffed mushrooms. But oftentimes traditional recipes can be a bit on the heavy side. I wanted to come up with a yummy, satisfying recipe that was a little lighter but still full of flavor!

I scoured the internet for baked stuffed portobello mushroom recipes, and I ended up making this version myself. It’s loaded with fresh arugula, garlic, juicy tomatoes, mozzarella and Parmigiano Reggiano cheese.

This recipe for stuffed portobello mushrooms is full of flavor, tender and juicy. I love to serve them as appetizers, as a side dish, or even as a quick lunch idea with a side salad.

Portobellos are big and meaty, which is what makes them such a good container for a filling. Roasting the caps on their own first concentrates their earthy flavor and cooks off some of their moisture before the filling goes in, so they stay tender instead of soggy. A short trip back into the oven is all the filling needs. The peppery arugula, sweet tomatoes and salty Parmigiano play off that rich mushroom flavor in every bite.

Yum, these are a knockout! What is your favorite way to enjoy stuffed portabella caps?

Why You’ll Love These Stuffed Portobello Mushroom Caps

• Lighter than the classic. Fresh arugula and tomatoes replace heavy breadcrumb and cream cheese fillings.
• Melty and cheesy. Mozzarella and Parmigiano Reggiano melt into a golden top.
• So versatile. Serve them as an appetizer, a side dish or a quick lunch with a salad.
• Simple ingredients. Just a handful of fresh, everyday ingredients and one baking sheet.

Ingredients You’ll Need

Here is what goes into these portabella mushroom caps and why each one is there. Exact amounts are in the recipe card below.

• Large portobello mushroom caps: Look for firm, dry caps with no slimy spots. Remove the stems and scrape out the dark gills with a spoon, then wipe the caps clean with a damp paper towel. Removing the gills makes room for the filling and keeps the dish from turning muddy and dark.
• Olive oil: A light brush on the caps helps them roast and keeps them from drying out. A little more goes into the skillet for the garlic and arugula.
• Garlic: One minced clove, cooked briefly in the oil, gives the arugula a savory base. Cook it just until fragrant, about 30 seconds, so it doesn’t brown and turn bitter.
• Arugula: Packed into the measuring cup because it wilts down a lot. It brings a fresh, peppery bite that cuts through the cheese. Baby arugula is milder and more tender if you want a softer flavor.
• Mozzarella: Sliced thin or shredded, it melts into a soft, stretchy layer. One ounce per cap is just right.
• Tomatoes: Diced tomatoes add sweetness, juiciness and color. Ripe, firm tomatoes hold their shape best. If yours are very juicy, let them drain for a few minutes so the caps don’t get watery.
• Dried oregano: A sprinkle over the tomatoes gives the whole dish an Italian, pizza like flavor.
• Parmigiano Reggiano: Grated over the top for a salty, nutty finish that browns lightly in the oven. Grate it fresh for the best melt.
• Salt and pepper: Season the caps before roasting and the arugula as it cooks. Freshly ground pepper tastes brightest.

How to Make Stuffed Portobello Mushroom Caps

1. Heat the oven. Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup. Parchment also keeps the cheese that bubbles over from sticking to the pan.
2. Season the caps. Brush the cleaned mushroom caps lightly with olive oil. Place them gill side up on the parchment and sprinkle with salt and freshly ground pepper.
3. Roast. Roast the caps for 15 minutes. They will soften, darken slightly and release some of their juices. Pour off any liquid that pools in the caps so the filling stays flavorful instead of watery.
4. Wilt the arugula. While the caps roast, heat 1 teaspoon of olive oil in a medium skillet over medium heat. Add the garlic and cook briefly, just until fragrant. Add the arugula and stir until it wilts down, then season with salt. It only takes a minute or two, and the leaves should look glossy and soft, not soggy.
5. Stuff. Take the caps out of the oven. Divide the arugula evenly among them, then top each with 1 ounce of mozzarella and a handful of chopped tomatoes. Sprinkle oregano over the tomatoes and finish with the Parmigiano Reggiano.
6. Bake. Return the pan to the oven for 10 to 15 minutes, until the cheese is melted, bubbly and starting to turn golden at the edges. Let the caps rest for a minute or two before serving, since the filling is very hot.

Ways to Customize Stuffed Portobello Mushroom Caps

• Swap the greens. Use fresh spinach instead of arugula for a milder filling.
• Change the cheese. Try provolone or fresh mozzarella in place of shredded mozzarella.
• Add herbs. Finish the caps with fresh basil for a caprese style twist.
• Make them heartier. Stir cooked quinoa or a little browned Italian sausage into the arugula for a filling main dish.

Stuffed Portobello Mushroom Caps FAQs

• How do I prepare portobello mushroom caps? Twist or cut off the stems, scrape out the gills with a spoon and wipe the caps clean with a damp paper towel. Avoid soaking them, since mushrooms soak up water.
• Do I have to remove the gills? It’s recommended. Removing them makes room for the filling and keeps dark juices from coloring the dish.
• How long do I bake portobello mushroom caps? Roast them for 15 minutes at 375°F, then stuff and bake for another 10 to 15 minutes, until the cheese melts.
• Why are my stuffed mushrooms watery? Mushrooms release a lot of liquid. Pour off any juices after the first roast and drain very juicy tomatoes before adding them.
• Can I serve these as a main dish? Yes. One large cap with a side salad makes a quick lunch or a light dinner.
• Can I use baby bella mushrooms instead? Yes. Baby bellas are just young portobellos. Use the same filling for bite size appetizers and shorten the roasting and baking times since they are much smaller.
• Can I make them ahead? Wilt the arugula and dice the tomatoes up to a day ahead and keep them in the fridge. Roast and stuff the caps right before serving.
• How do I store leftovers? Refrigerate them in an airtight container for 3 to 4 days. Reheat in the oven until warmed through so the cheese melts again.

Portabella Mushroom Caps with Arugula and Mozzarella

Baked stuffed portobello mushroom caps filled with garlic wilted arugula, diced tomatoes, mozzarella, oregano and Parmigiano Reggiano. They're lighter than classic stuffed mushrooms but still tender, juicy and cheesy.

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Ingredients

  

• 4 large Portobello mushroom caps stems and gills removed and cleaned
• 2 tablespoons olive oil
• 1 garlic clove minced
• 2 cups arugula packed
• 4 ounces mozzarella sliced thin or shredded
• 3/4 cup tomatoes diced
• ½ teaspoon oregano
• 1/4 cup parmigiano-reggiano cheese grated
• salt and pepper to taste

Instructions

 

• Pre-heat oven to 375 F.
• Line a baking sheet with parchment paper. Brush mushroom caps lightly with olive oil. Place caps gill side up on parchment and sprinkle salt and freshly ground pepper over them to taste.
• Roast caps in preheated oven for 15 minutes.
• Add 1 teaspoon olive oil to a medium skillet over medium heat. Add garlic and cook briefly. Add arugula and cook until wilted. Add salt to taste.
• Remove caps from the oven. Divide the cooked arugula and place an even amount in each mushroom cap. Top with 1 ounce of mozzarella and a handful of the chopped tomatoes. Sprinkle dried oregano over tomatoes and top with Parmigiano-Reggiano cheese. Bake for 10- 15 minutes or until cheese is melted.

Made these stuffed mushrooms? Leave a star rating in the recipe card and tell us your favorite way to enjoy stuffed portabella caps in the comments below.

More Recipes You’ll Love

• Farro Stuffed Peppers with Mushrooms and Spinach
• Quinoa and Tomato Stuffed Bell Peppers
• Baked Stuffed Zucchini
• Shrimp Stuffed Yellow Squash
• Caprese Salad

This recipe was shared by Dana. Visit her blog, ThisSillyGirlsKitchen.com, for more recipes.