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Mushroom-Stuffed Mushrooms Are an Umami-Rich Twist on an Iconic Dish

published Jul 28, 2020
Mushroom-Stuffed Mushrooms
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Credit: Photo: Christopher Broe; Food Styling: Brett Regot

Stuffed mushrooms are typically thought of as appetizer fare, but we think they’re main course-worthy. Fill extra-large portobello ‘shrooms instead of the smaller ones and suddenly, stuffed mushrooms are an easy and inventive dinner.

Credit: Photo: Christopher Broe; Food Styling: Brett Regot

Rich and creamy Campbell’s® Condensed Cream of Mushroom Soup is the secret to the very best filling for portobellos, especially when combined with plenty of cheese and wilted greens. Make these mushrooms for dinner tonight and they’ll be such a hit, expect to make them part of your go-to roster.

A Modern, Mushroomy Twist on an Iconic Dish

We’re always looking for a dinner hero. Here, it’s Campbell’s® Condensed Cream of Mushroom Soup. The creamy, flavor-packed soup helps tie together a few basic ingredients like portobello mushrooms, baby spinach, bread crumbs, mozzarella, and Parmesan cheese to make a meal that’s as easy as it is memorable. The cheesy stuffed mushrooms are the perfect main dish for a Meatless Monday or even a hearty side to go with the chicken, steak, or fish you’re grilling. No matter how you serve them, they’re sure to be a win.

Credit: Photo: Christopher Broe; Food Styling: Brett Regot

Mushroom-Stuffed Mushrooms

Prep time 15 minutes

Cook time 10 minutes to 15 minutes

Serves 4

Nutritional Info


  • 4

    large (4-inch wide) portobello mushrooms

  • 3 tablespoons

    olive oil, divided

  • 1/2 teaspoon

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 1

    small yellow onion

  • 1/2

    large lemon

  • 2 ounces

    whole-milk low-moisture mozzarella cheese, shredded (about 1/2 cup)

  • 1/2 ounce

    Parmesan cheese, grated (about 2 tablespoons)

  • 2 tablespoons

    panko bread crumbs

  • 1

    (10.5-ounce) can Campbell’s® Condensed Cream of Mushroom Soup

  • 1

    (5-ounce) bag baby spinach (about 5 cups)


  1. Arrange a rack in the top third of the oven and heat the oven to 400°F.

  2. Gently wipe 4 large portobello mushrooms with a paper towel or clean kitchen towel to remove any dirt. Remove the stems by holding the cap in your hand and gently wiggling the stem back and forth until it releases. Reserve the stems. Use a spoon to gently scrape out and discard the mushroom gills to make room for the stuffing.

  3. Brush the mushroom caps with 1 tablespoon of the olive oil, then season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Arrange the mushroom caps stem-side up on a rimmed baking sheet.

  4. Coarsely chop the mushroom stems (about 1/2 cup). Finely chop 1 small yellow onion (about 1 cup). Juice 1/2 large lemon until you have 1 tablespoon juice. Shred 2 ounces mozzarella cheese (about 1/2 cup) and grate 1/2 ounce Parmesan cheese (about 2 tablespoons). Combine the Parmesan cheese and 2 tablespoons panko bread crumbs in a small bowl and set aside.

  5. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and onion, the remaining 1/4 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper, and cook until tender, 5 to 6 minutes.

  6. Add 1 can Campbell’s® Condensed Cream of Mushroom Soup and the mozzarella cheese, and stir to combine. Add 6 ounces baby spinach and the lemon juice, and stir until just wilted, about 3 minutes.

  7. Divide the filling between the mushroom caps (about 1/2 cup per mushroom). Top each mushroom evenly with the cheese and breadcrumb mixture. Roast until the mushrooms are tender, the filling is hot, and the tops are golden brown, about 10 to 12 minutes. If the topping is not sufficiently browned, switch the broiler on and broil until the cheese browns, 2 to 3 minutes.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.