Stuffed Portobello Mushroom Recipe
This stuffed portobello mushroom recipe is filled with a shrimp scampi-style stuffing that’s buttery, garlicky, and downright irresistible. Serve them as a main dish or make them bite-sized for appetizers, either way they’re sure to impress.
If you like recipes that take simple ingredients and turn them into something special, you’ll want to try my cast iron skillet lasagna and my garlic parmesan chicken tenders. Both are hearty, flavorful dishes that make entertaining feel easy and relaxed.
Introduction
Stuffed portobello mushrooms are one of those dishes that feel like they should be ordered off a restaurant menu, not pulled out of your own oven. And when you pack them with a shrimp scampi–style stuffing, the flavor is so good it just might make you forget you’re eating at home.
The earthy depth of the mushroom base can’t be matched, and the buttery garlic scampi flavors run right through the stuffing, making every bite one you’ll want to slow down and savor — much like my blueberry bostock breakfast pastry, which is also all about layers of flavor.
Why This Recipe Works
- Big portobellos are the perfect base for this recipe — they’re hearty, earthy, and sturdy enough to hold all that rich, buttery scampi stuffing.
- Classic shrimp scampi flavors of garlic, butter, wine, and asiago come together in the filling, giving it bold layers of mouth watering flavor.
- Parbaking the mushrooms pulls out extra moisture so they bake up tender, instead of soggy, making the best base for stuffing.
- Asiago cheese melts right into the mixture, adding a nutty, slightly sharp finish that makes every bite pop.
- Versatile enough for any occasion, working as a main dish with sides or as elegant appetizers — much like my bang bang shrimp, which also fits both roles beautifully.
Ingredients For Stuffed Portobello Mushrooms
This stuffed portobello mushroom recipe doesn’t ask for much — just a few fresh ingredients that work their magic to bring all that buttery, garlicky scampi flavor together right on your plate.
- Portobello mushrooms: Go big with portobello caps if you’re making these as a main dish, or grab baby bellas for party appetizers. Either way, that earthy mushroom flavor sets the stage for all the scampi goodness you’re going to layer on top of them.
- Shrimp: Fresh or frozen shrimp both work just fine. Once chopped and folded into the mix, the flavor runs right through the stuffing like a classic shrimp scampi.
- White wine: A splash of dry white wine is what makes the stuffing sing. Chardonnay, pinot grigio, or sauvignon blanc — just use your favorite variety.
- Asiago cheese: Freshly grated asiago blends right into the filling, adding a nutty, slightly sharp bite that pulls the whole scampi profile together. That same flavor shows up in my garlic asiago potato wedges too, which make an amazing side for these stuffed mushrooms.
See recipe card below for full information on ingredients and quantities.
Variations and Substitutions
- Use baby bellas if you want smaller, bite-sized stuffed mushrooms that work perfectly as appetizers instead of a bigger main dish.
- Swap in scallops or crab for the shrimp if you’re craving a bit of a different seafood twist, while still keeping that scampi flavor base.
- Try parmesan or romano in place of asiago for a slightly different flavor that still plays beautifully with all the scampi goodness.
- Toss in fresh herbs like parsley or basil to brighten the stuffing and add a fresh layer of flavor that really lifts the dish.
- Play with different wines — pinot grigio keeps things light, while sauvignon blanc adds a crisp citrus edge. I use the same approach in my chicken broth fondue, where any variety of white wine works beautifully.
Would you like to save this post for later?
We'll email it to you, so you can come back to it whenever you like!
How To Make Stuffed Portobello Mushrooms
Stuffed mushrooms might look impressive, but it really takes just a handful of easy steps to put them together. Before you know it, you’ll have a tray of scampi-style portobellos coming out of the oven that look like they belong on a restaurant table.
Step 1: Wipe mushroom caps clean and remove stems and gills.
Step 2: Brush with olive oil and parbake for 5 minutes.
Step 3: Sauté stems, onion, garlic, parsley, and seasoning in butter and oil.
Step 4: Stir in shrimp, then remove from heat and mix in wine, lemon juice, and egg.
Step 5: Fold in bread crumbs and asiago cheese.
Step 6: Fill caps, top with asiago, parsley, and shrimp, then bake until golden.
Recipe FAQs
Yes, you can get the mushrooms and stuffing ready ahead of time and keep them in airtight containers in the fridge. Then all you have to do is assemble and bake them right before serving, and they’ll turn out just right.
Yes — the gills can add a bit of bitterness to the dish and they also hog space that’s better used for stuffing. Taking them out makes the mushrooms taste better and gives you more room to pack in that delicious filling.
A dry white wine like chardonnay, pinot grigio, or sauvignon blanc is the way to go. It gives the stuffing that classic scampi flavor, without overwhelming the garlic, butter, and cheese.
Absolutely — just thaw them all the way and give them a good pat dry before chopping them. That way the stuffing won’t end up watery.
Parbaking is a must — it gets rid of the extra moisture in the mushrooms so that they turn out tender instead of soggy.
Serve
These stuffed portobello mushrooms can absolutely stand on their own as a main dish. I like to pair them with a crisp green salad tossed in a balsamic mustard dressing, or alongside roasted asparagus or broccoli for a simple, well-rounded plate.
If you’re serving a crowd, swap the big portobellos for baby bellas and make them appetizer-sized instead. They hold up great on a platter and disappear fast at a party. And if you’re putting together a bigger spread, these mushrooms pair perfectly with other appetizers like my sweet Italian sausage dip, which also features mushrooms, or my bacon blue cheese dip, which has that same rich, savory appeal. Put them all out together and you’ve got a party table that nobody’s walking away from hungry.
Expert Tips
- Clean mushrooms with a damp towel: Never soak them in water — they’ll drink it right up and turn soggy in the oven.
- Parbake before stuffing: Giving the caps a quick roast before filling them pulls out any excess moisture in them so they bake up nice and tender instead of watery.
- Chop shrimp into small pieces: Cutting them small distributes them more evenly through the stuffing letting the flavor hit your tastebuds in every bite.
- Use freshly grated asiago cheese: Pre-grated cheese won’t melt the same way — grating it fresh makes all the difference. I do the same in my steak fajita omelet, because fresh grated cheese always melts better.
- Don’t overcook the shrimp garnish: A quick sauté is all they need, overcooking them will make them chewy.
Portobello Mushrooms with Shrimp Scampi Stuffing
Ingredients
- 6 medium size portobello mushrooms
- 2 tablespoons salted butter
- 3 tablespoons extra virgin olive oil divided
- 1/4 cup diced yellow onion
- 3 large garlic cloves finely diced, divided
- 2 tablespoons dried parsley divided
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 lb shrimp peeled, deveined, chopped
- 1/4 cup white wine
- 1 tablespoons lemon juice
- 1 large egg lightly beaten
- 1/2 cup unseasoned bread crumbs
- 3/4 cup freshly grated asiago cheese divided
- 6 shrimp peeled, deveined
Instructions
- Preheat oven: Set oven to 350°F (175°C).
- Infuse olive oil: Combine 2 tbls olive oil with 1 clove diced garlic in a small dish; set aside.
- Remove stems & gills: Pop out stems, trim the ends, and finely chop the remaining stem. Scrape out gills with a small spoon.
- Prepare mushrooms: Wipe mushroom caps clean with a damp towel.
- Brush & bake: Brush mushroom caps with garlic-infused olive oil and place them cap-side down on a baking sheet. Bake for 5-7 minutes. Remove and set aside.
- Sauté aromatics: Melt butter and remaining 1 tbls olive oil in a saucepan. Sauté onions, chopped mushroom stems, remaining garlic, salt, 1 tbls parsley, and crushed red pepper flakes until onions are translucent.
- Add shrimp & liquids: Stir in chopped shrimp, immediately remove from heat, then mix in white wine and lemon juice.
- Incorporate remaining ingredients: Stir in egg, bread crumbs, and 1/2 c asiago cheese until well combined.
- Cook whole shrimp: Lightly sear whole shrimp in a small pan and set aside.
- Stuff mushrooms: Fill mushroom caps with the shrimp mixture, packing it tightly.
- Garnish: Sprinkle with remaining asiago cheese. Garnish half with remaining parsley and the other half with a whole shrimp.
- Bake: Return mushrooms to the oven and bake for 10-15 minutes, monitoring closely.
- Serve: Remove from oven, spritz with lemon juice (if desired), and serve immediately.
Video
Notes
- Clean gently: Wipe mushrooms with a damp towel instead of rinsing to prevent them from soaking up excess water.
- Parbake first: Baking the caps briefly, before stuffing them, pulls out moisture and keeps the finished mushrooms from turning soggy.
- Chop shrimp small: Smaller pieces fold evenly into the stuffing, so every bite gets the full scampi flavor.
- Add wine after heat: Stir in the wine once the pan is off the stove to preserve its fresh, bright taste.
- Grate cheese fresh: Using freshly grated asiago gives the stuffing a smoother melt and richer flavor.
- Lightly cook garnish: Sauté the whole shrimp quickly before topping so they stay tender and don’t overcook in the oven.
These stuffed portobello mushrooms, with shrimp scampi stuffing, are a delicious, savory treat that’s sure to impress! With a perfect blend of flavors, they make a fantastic appetizer or main dish. If you give this recipe a try, I’d love to hear your thoughts — please leave a review or share your experience in the comments below! And if you have any questions while making them, don’t hesitate to ask—I’m happy to help. Enjoy this flavorful dish!