Blue Cheese & Tomato Stuffed Portobello Mushrooms

Blue Cheese & Tomato Stuffed Portobello Mushrooms – This is another dish that I’m surprised I haven’t made before. I think I had a little fear about the giant caps that are portobello mushrooms. Would I like them? Would they be too…mushroom-y? The answer to those questions are a resounding YES and NO! I loved them and they were not too mushroom-y! (As if that’s even possible.)

The Panko bread crumbs retain some of their crunchiness which adds a nice texture but for me, the blue cheese is the star of this dish. It’s richness pairs so well with the mushroom while the tomato seems to round it out perfectly.

I will have to thank my Aunt Margaret because she has a stuffed mushroom appetizer recipe that she has been making for years and I based this recipe off of that. Her stuffed mushroom caps include onion, celery, and blue cheese. I added in some other ingredients in order to make it more of a meal. This was a lunch dish but paired with a salad, this would make a great, quick dinner.

Blue Cheese & Tomato Stuffed Portobello Mushrooms

Blue cheese & tomato stuffed portobello mushrooms

  • 2 portobello mushrooms, cleaned & stems and gills removed
  • salt and pepper
  • cooking spray
  • 2 tbsp. unsalted butter
  • 1/2 onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced or pressed
  • 1 handful cherry tomatoes, quartered
  • 1/2 cup spinach, roughly chopped
  • 2 tbsp. crumbled blue cheese
  • 1/3 cup Panko bread crumbs (more or less, as needed)
  • Parmesan cheese

1. Preheat broiler. Line a baking sheet with aluminum foil. Spray foil lightly with spray and place mushroom caps, gill side down, on baking sheet. Broil for 5 minutes.

2. Heat a large skillet over medium to medium-high heat. Melt butter. Add onion and celery to butter and stir. Cook until vegetables begin to soften, 5 minutes. Season with salt and pepper. Add in garlic and stir until fragrant, 30 seconds.

3. Add in tomatoes and spinach. Cook until spinach has wilted and liquid has evaporated. Place mixture into a bowl. Stir in bread crumbs and cheese. Combine well and season with salt and pepper, if needed.

4. Fill mushroom caps over once they have broiled on the first side. Season inside with salt and pepper. Distribute filling evenly and top with freshly grated Parmesan cheese.

5. Place under broiler and broil until brown, 3-5 minutes.

Blue Cheese & Tomato Stuffed Portobello Mushrooms

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