Name: Baked Stuffed Portobello Mushrooms with Pesto and Mozzarella
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian-inspired
Ingredients: 4 large portobello mushrooms (stems removed, gills scraped if desired); ½ cup basil pesto (homemade or store-bought); 1½–2 cups shredded or sliced mozzarella cheese (about 6-8 oz); 1 cup cherry or Roma tomatoes, sliced or halved (optional but recommended); 2 tablespoons olive oil; Salt and black pepper, to taste; Fresh basil leaves, for garnish; Optional: balsamic glaze, red pepper flakes, grated Parmesan

Juicy portobello mushroom caps are generously stuffed with vibrant basil pesto, topped with melty mozzarella cheese and optional fresh tomatoes, then baked until tender and golden. This simple yet elegant vegetarian dish delivers earthy mushroom flavor with herby, cheesy goodness in every bite—perfect as an appetizer or light main course.

Why You’ll Love This Recipe:

You’ll fall head over heels for this recipe because it transforms humble portobello mushrooms into something truly special with minimal effort. The large, meaty caps become tender and juicy in the oven while soaking up the bright, aromatic basil pesto.

Then comes that irresistible layer of gooey, golden mozzarella that stretches beautifully when you cut in. It’s naturally low-carb, gluten-free (if using appropriate pesto), and packed with fresh flavors that feel gourmet without complicated steps or fancy ingredients.

Whether you’re cooking for a weeknight dinner, impressing guests, or craving a satisfying vegetarian option, this dish delivers restaurant-quality taste in under 40 minutes. Plus, the combination of earthy mushrooms, herby pesto, and creamy cheese creates a crave-worthy harmony that’s both comforting and light—it’s the kind of recipe you’ll come back to again and again!

Yield: 4 servings

Baked Stuffed Portobello Mushrooms with Pesto and Mozzarella

Tender portobello mushrooms stuffed with basil pesto and topped with melted mozzarella—baked to cheesy, herby perfection!

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

4 large portobello mushrooms (stems removed, gills scraped if desired)
½ cup basil pesto (homemade or store-bought)
1½–2 cups shredded or sliced mozzarella cheese (about 6-8 oz)
1 cup cherry or Roma tomatoes, sliced or halved (optional but recommended)
2 tablespoons olive oil
Salt and black pepper, to taste
Fresh basil leaves, for garnish
Optional: balsamic glaze, red pepper flakes, grated Parmesan

Instructions

Hey there, let's get started! Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it—this makes cleanup a breeze.
Grab those beautiful portobello mushrooms and gently wipe them clean with a damp paper towel. Remove the stems (chop and save them for another use if you like), and use a spoon to carefully scrape out the dark gills for a prettier presentation and milder taste.
Place the mushroom caps stem-side up on your baking sheet. Brush them lightly all over with olive oil, then sprinkle with a pinch of salt and black pepper—this helps them roast up golden and flavorful.
Pop them in the oven for 8-10 minutes to release excess moisture. You'll see them darken and soften slightly. Remove and pat any liquid dry with paper towels (this step is key for avoiding a soggy result!).
Now for the fun part—spoon about 1-2 tablespoons of vibrant green pesto into each mushroom cap. Spread it evenly across the inside to create a delicious herby base that soaks into every bite.
If using tomatoes (highly recommend for that fresh pop!), arrange the slices or halves neatly on top of the pesto layer—they'll roast and become sweet and juicy.
Pile on the mozzarella! Sprinkle generously with shredded mozzarella or lay slices over the top until the mushroom is beautifully covered. Don't be shy—this is where the gooey magic happens!
Return the tray to the oven and bake for another 12-15 minutes, until the cheese is fully melted, bubbly, and turning golden in spots.
For that irresistible crispy top, switch your oven to broil on low for the final 2-3 minutes—keep a close eye so it doesn't burn. The edges of the mushrooms will caramelize slightly too.
Remove from the oven and let them rest for 3-5 minutes. Garnish with fresh basil leaves and a drizzle of balsamic glaze if you like. Serve warm and watch everyone swoon over the cheesy, pesto-packed goodness!

Notes

Fresh pesto really shines here—avoid overly oily or jarred varieties with artificial flavors if possible. These mushrooms release natural juices during baking, so don't worry if there's liquid on the tray; it adds flavor! This dish pairs wonderfully with a crisp salad, crusty bread, or grilled protein.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 266Total Fat 24gSaturated Fat 4gUnsaturated Fat 20gCholesterol 8mgSodium 181mgCarbohydrates 7gFiber 2gSugar 3gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Gently wipe the mushrooms clean with a damp paper towel instead of washing them to prevent sogginess.
Remove the dark gills with a spoon for a cleaner look and milder flavor (optional but recommended).
Pre-bake the empty caps for 8-10 minutes to release excess moisture—this keeps the final dish from becoming watery.
Use fresh store-bought or homemade pesto for the best taste; if it’s thick, thin it slightly with olive oil.
For extra golden, bubbly cheese, switch to broil for the last 2-3 minutes (watch closely to avoid burning).
Let the mushrooms rest 2-3 minutes after baking so the cheese sets slightly for cleaner slices.

Ingredients Notes:

Portobello mushrooms are the star here—their large size and hearty, steak-like texture make them ideal for stuffing. Choose firm, fresh caps with smooth tops and no slimy spots. Basil pesto brings bright, herby notes from fresh basil, garlic, pine nuts, Parmesan, and olive oil; homemade offers superior flavor, but quality store-bought works wonderfully too.

Mozzarella cheese melts into creamy, stretchy perfection—fresh mozzarella balls or slices give a luxurious touch, while shredded mozzarella browns beautifully on top. Optional cherry or Roma tomatoes add juicy freshness and a Caprese vibe.

Extra-virgin olive oil, salt, black pepper, and fresh basil or balsamic glaze for garnish elevate everything. These simple, everyday ingredients come together to create rich depth without overpowering the natural mushroom flavor.

Variations and Substitutions:

Make it your own! For a Caprese twist, layer thin tomato slices or halved cherry tomatoes under the cheese. Add sautéed spinach, chopped sun-dried tomatoes, or caramelized onions to the pesto for extra veggies and flavor.

Swap mozzarella for provolone, fontina, or burrata for different melting textures. For a vegan version, use dairy-free pesto and plant-based mozzarella shreds. Sprinkle in pine nuts, walnuts, or panko breadcrumbs mixed with Parmesan for crunch.

If you love spice, add red pepper flakes or a drizzle of hot honey. Turn it into a heartier meal by mixing in cooked quinoa, ground sausage, or shredded chicken with the pesto. Smaller cremini mushrooms work for bite-sized appetizers—just reduce baking time.

Storage Options:

Store leftover baked mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes until warmed through and cheese remelts (microwaving makes them soggy). They are not ideal for freezing after baking, as the texture becomes watery, but you can freeze unbaked stuffed mushrooms (without cheese) for up to 1 month—add cheese just before baking.