Oven-Baked Portobello Mushrooms: Melty Cheese Perfection

Portobello mushrooms are a versatile ingredient that can be used as a meat substitute in vegetarian dishes or as a juicy addition to soups and salads. This recipe for baked portobello mushrooms with cheese is easy to prepare and packed with flavour. The mushrooms are first wiped clean and then brushed with a mixture of olive oil, salt, and pepper before being baked in the oven for 10 minutes. They are then stuffed with a creamy mixture of cream cheese, asiago, cheddar, Italian seasoning, garlic, and onion powder before being baked for a further 10 minutes. The result is a delicious and hearty dish that can be served as a main course or appetiser.

How to clean portobello mushrooms

Step 1: Wipe Clean or Rinse

Firstly, wipe the portobello mushrooms with a damp paper towel or a sponge. You can also rinse the mushrooms under cold running water for 10-30 seconds. If you choose to rinse them, ensure you do so right before cooking, and don't let them sit in water, as they can absorb excess water and become mushy.

Step 2: Remove the Stems

Use a sharp knife or your fingers to remove the stems by twisting and popping them out. The stems are edible but have a tough texture and a woody flavour, so it's best to remove them. You can save and use them to make vegetable broth or chicken stock.

Step 3: Scrape Away the Gills

Turn the mushroom over and use a paring knife to slice off the inner edges, slowly rotating the mushroom as you go. This will expose the gills, which are located on the underside of the mushroom cap. Use a spoon to gently scrape the gills away, being careful not to go too deep into the mushroom's flesh. The gills are edible but can hold dirt, and their dark colour can turn your dish an unappetizing brown.

How long to bake

The baking time for portobello mushrooms with cheese in the oven can vary depending on the desired level of doneness and the specific recipe you are following. Here is a detailed guide on how long to bake them:

Pre-Baking the Mushrooms

Before stuffing the mushrooms with cheese, it is recommended to pre-bake them to ensure even cooking. Pre-baking also helps remove excess moisture and prevents the mushrooms from becoming soggy. The pre-baking time can range from 10 to 15 minutes at an oven temperature of around 400°F (200°C).

Baking the Stuffed Mushrooms

Once the mushrooms are pre-baked and stuffed with cheese, return them to the oven to bake until the cheese is melted and golden. This final baking step typically takes around 5 to 15 minutes, depending on the amount of cheese used and the desired level of melting and browning.

Tips for Optimal Baking

• Choose large, fresh portobello mushrooms for the best results.
• Line your baking sheet or dish with parchment paper or foil to catch any cheese drips and make cleanup easier.
• Allow the mushrooms to rest for a few minutes after baking to retain their juices and flavor.
• Adjust the baking time as needed, checking occasionally to avoid overcooking or burning.
• For a crispier texture, consider using an air fryer, which typically takes less time than a conventional oven.

Oven temperature

The ideal oven temperature for cooking portobello mushrooms is 400°F (205°C).

If you want to cook the mushrooms at a lower temperature, 350°F, it will take around 20-22 minutes for them to fully bake.

For those with an air fryer, you can cook the mushrooms at 400°F for around 7 minutes, or at 350°F for 8-10 minutes.

Air fryer instructions

Ingredients:

• Portobello mushroom caps
• Olive oil
• Salt and pepper
• Cheese (cheddar, mozzarella, parmesan, or a mix of your choice)
• Garlic
• Butter
• Thyme
• Any other spices of your choice (e.g. onion powder, Italian seasoning, basil, rosemary, sage, thyme)

Method:

• Clean the portobello mushrooms with a damp paper towel or a kitchen towel. Avoid washing them directly in water as they can become mushy.
• Preheat your air fryer to 400°F.
• Prepare a marinade by mixing olive oil, salt, pepper, and any other spices you wish to add in a small bowl.
• Brush the marinade on the inside and outside of the portobello mushrooms.
• Place the mushrooms in the air fryer basket, gill-side up. You can also spoon some of the leftover marinade into the gills, but be careful not to add too much, as it may become salty.
• Air fry the mushrooms for 5 minutes.
• Flip the mushrooms and air fry for an additional 4-7 minutes, until they are browned and tender.
• Remove the mushrooms from the air fryer and top them with cheese.
• Return the mushrooms to the air fryer and cook for another 4-5 minutes, or until the cheese is melted and golden.
• Serve the mushrooms as a main dish or a side, pairing them with mashed potatoes, cauliflower, parsnip puree, wilted greens, steak, grilled or roasted chicken, or pork chops.

Storing and reheating leftovers

Leftovers of cooked portobello mushrooms with cheese can be stored in the refrigerator for up to 3-4 days. Place them in an airtight container or cover them with plastic wrap before putting them in the fridge.

To reheat, place the mushrooms back in the oven at 350°F for about 8-10 minutes, or until heated through.

Alternatively, you can reheat the mushrooms in the microwave. Place them on a microwave-safe plate and heat them in 30-second intervals until they are warmed to your desired temperature.

If you have a lot of leftover filling, you can save it for later and use it to stuff other vegetables like peppers, or use it as a dip.

Frequently asked questions