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Vegetarian Recipes

Crispy Stuffed Portobello Mushrooms – Appetizer Classic

20 minutes. Cook
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Appetizers have long been the heralds of a sumptuous meal, teasing our taste buds with the promise of culinary delights to come. Among these appetizer classics, Crispy Stuffed Portobello Mushrooms stand as a timeless favorite. The marriage of earthy Portobello mushrooms with a rich stuffing, coated in a crispy shell, is a culinary tradition celebrated for its deep flavors and delectable textures. In this culinary journey, we will explore the history of this classic dish and provide a step-by-step guide on how to prepare these mouthwatering treats.

Historical Context:

Portobello mushrooms, originally cultivated in Italy, have a history dating back to the 17th century. In the early 1980s, these mushrooms gained international popularity and were dubbed “Portobello” as a clever marketing strategy. These large, mature cremini mushrooms are a favorite among chefs for their robust flavor and meaty texture.

The concept of stuffing mushrooms is an ancient one, with records of stuffed mushroom recipes dating back to ancient Rome. The combination of breadcrumbs, herbs, and various fillings has evolved over the centuries, culminating in the Crispy Stuffed Portobello Mushrooms we know and love today. This dish has firmly cemented its place in the culinary world, making appearances at dinner parties, restaurants, and family gatherings.


1. Prepare the Mushrooms:

  • Preheat your oven to 375°F (190°C).
  • Gently clean the Portobello mushrooms using a damp paper towel. Remove the stems and scrape out the gills using a spoon, creating a hollow space for the stuffing.

2. Prepare the Filling:

  • In a mixing bowl, combine the fresh breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, chopped sun-dried tomatoes, and olive oil. Season the mixture with salt and pepper to taste.

3. Stuff the Mushrooms:

  • Spoon the breadcrumb mixture into each hollowed-out Portobello mushroom, pressing it down gently to ensure it’s well-packed.

4. Prepare the Coating:

  • Set up a breading station with three shallow dishes. Place the flour in the first dish, beaten eggs in the second, and panko breadcrumbs in the third.

5. Coat the Stuffed Mushrooms:

  • One at a time, carefully coat each stuffed mushroom with flour, ensuring an even layer.
  • Dip the floured mushroom into the beaten eggs, allowing any excess to drip off.
  • Roll the mushroom in the panko breadcrumbs, pressing the breadcrumbs onto the surface to form a crispy coating.

6. Fry the Mushrooms:

  • In a frying pan, heat the cooking spray or vegetable oil over medium-high heat.
  • Gently place the coated mushrooms in the pan, cooking each side until golden brown and crispy, approximately 3-4 minutes per side.

7. Bake to Perfection:

  • Transfer the crispy stuffed mushrooms to a baking sheet and bake in the preheated oven for an additional 10-12 minutes. This ensures the mushrooms are cooked through and the filling is heated.

8. Serve and Enjoy:

  • Remove from the oven and let them rest for a minute. Serve your Crispy Stuffed Portobello Mushrooms while they’re still hot and crispy. These savory morsels are excellent on their own or paired with a dipping sauce of your choice.

Crispy Stuffed Portobello Mushrooms are a delightful appetizer, brimming with umami flavors and a satisfying crunch. The juxtaposition of the crispy exterior and the tender, savory filling is nothing short of heavenly. Whether you’re hosting a dinner party or simply craving an indulgent snack, this classic dish is sure to please both your palate and your guests. Enjoy this time-honored appetizer, and let the rich history and enticing aromas transport you to the heart of Italian cuisine.


prep time
40 minutes.
cooking time
20 minutes.
total time
40 minutes.


  • Baking sheet

  • Mixing bowls

  • Whisk

  • Frying pan

  • Tongs

  • Paper towels

  • Sharp knife

  • Spoon


  • 4 large Portobello mushrooms

  • 1 cup fresh breadcrumbs

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup fresh parsley, chopped

  • 2 cloves garlic, minced

  • 1/4 cup sun-dried tomatoes, finely chopped

  • 2 tablespoons olive oil

  • Salt and pepper to taste


Prepare the mushrooms.
Create the filling.
Coat and fry mushrooms.
Bake for perfection.
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