Why You’ll Love This Recipe

This recipe combines the meaty texture of portabello mushrooms with a flavorful broccoli stuffing, creating a wholesome and filling meal. The Dijon-cheddar sauce adds a creamy, tangy finish, making each bite irresistible. It’s a great option for those looking for a low-calorie, vegetarian dinner that doesn’t skimp on taste. Perfect for a quick weeknight meal or as a side dish for a larger gathering!

Ingredients

6 large portabello mushroom caps
Olive oil cooking spray or olive oil in a mister
10 oz fresh broccoli florets
1 cup fresh bread crumbs made from day-old bread
2 Tbsp fresh Italian parsley, chopped
1 Tbsp fresh thyme leaves, chopped
1 egg, lightly beaten
½ + 1/4 tsp kosher salt, divided
Pinch of fresh cracked pepper
2 tsp unsalted butter
2 tsp all-purpose flour
1 cup milk (not skim)
1 cup shredded sharp cheddar cheese
1 tsp country-style Dijon mustard

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F. Bring a large pot of water to a boil.
Prepare the mushrooms: wipe off any dirt with a damp paper towel. Remove the stems and discard (or save them for later use if desired). Using a spoon, gently scrape out the gills from the underside of the mushroom caps. Spray both sides with olive oil and place them upside down on a baking sheet.
Blanch the broccoli in the boiling water for 2 minutes, then transfer it to an ice bath to stop the cooking. Drain and finely chop the broccoli.
In a large bowl, combine the chopped broccoli, bread crumbs, parsley, thyme, egg, 1/2 tsp salt, and pepper. Stuff the mushroom caps with the mixture.
Bake at 400°F for 15 minutes, or until the mushrooms are cooked through and juicy, and the stuffing is lightly browned.
While the mushrooms are baking, make the cheese sauce. In a medium saucepan over medium-high heat, whisk the butter and flour until smooth and bubbly. Cook for an additional minute, then slowly whisk in the milk. Stir constantly until the sauce thickens enough to coat the back of a spoon. Remove from heat and whisk in the cheese, Dijon mustard, and 1/4 tsp salt until smooth.
Serve the stuffed mushrooms with the sauce drizzled on top.

Servings and Timing

Servings: 3 as a main course, 6 as a side dish
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Vegan: Replace the egg with a flax egg and use a dairy-free cheese and plant-based milk.
Add more vegetables: You can mix in other veggies like spinach or kale with the broccoli for extra nutrition.
Meat option: Add cooked crumbled sausage or ground turkey to the stuffing mixture for a heartier dish.

Storage/Reheating

Storage: Store any leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave for 1-2 minutes, or in the oven at 350°F for 10-15 minutes, until heated through.

FAQs

1. Can I make this recipe ahead of time?

Yes! You can prepare the stuffed mushrooms and store them in the fridge before baking. Bake them when you’re ready to serve.

2. Can I freeze the stuffed mushrooms?

Yes, you can freeze the uncooked stuffed mushrooms. Just wrap them tightly in plastic wrap and foil, then bake from frozen when you’re ready to eat. It may take a bit longer to cook.

3. Can I use other types of mushrooms for this recipe?

Portabello mushrooms are ideal for stuffing due to their size and texture, but you could try large cremini mushrooms if needed.

4. What can I serve these mushrooms with?

These mushrooms work wonderfully as a main dish or side. Pair them with a crisp salad, roasted vegetables, or a serving of quinoa.

5. Can I make the Dijon-cheddar sauce without mustard?

The Dijon mustard adds a tangy kick, but you can substitute it with whole grain mustard or even skip it if you prefer a simpler cheese sauce.

6. How can I make the stuffing more flavorful?

Try adding garlic, onion, or different herbs like rosemary or basil to the stuffing for more flavor.

7. Can I use frozen broccoli instead of fresh?

Fresh broccoli is recommended for texture, but you can use frozen broccoli if that’s all you have. Just make sure to thaw and drain it thoroughly before using.

8. Can I make this dish spicy?

Yes! Add a pinch of red pepper flakes to the stuffing mixture or mix in a little hot sauce to the cheese sauce for a spicy twist.

9. Is this recipe gluten-free?

No, it contains bread crumbs. You can substitute gluten-free bread crumbs to make it gluten-free.

10. Can I add more cheese to the sauce?

Yes! Feel free to add more cheese to the sauce for an extra creamy and cheesy flavor.

Conclusion

Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce is a delightful vegetarian meal that’s both healthy and satisfying. With the earthy mushrooms, a flavorful broccoli stuffing, and a creamy cheese sauce, it’s a dish that everyone in the family will love. Whether you serve it as a main course or a side, this recipe is sure to become a favorite in your weekly dinner rotation.

Broccoli-Stuffed Portabello Mushrooms

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Author: Julia
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

These Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce are a delicious and healthy vegetarian dinner option. With a savory broccoli filling and a creamy, tangy Dijon cheddar sauce, this dish is packed with flavor, making it a perfect weeknight meal or a side dish for gatherings.

Instructions

Preheat your oven to 400°F. Bring a large pot of water to a boil.
Prepare the mushrooms by wiping them clean and removing the stems. Scrape out the gills. Spray both sides with olive oil and place them upside down on a baking sheet.
Blanch broccoli in boiling water for 2 minutes, then cool in an ice bath. Drain and finely chop.
In a bowl, combine chopped broccoli, bread crumbs, parsley, thyme, egg, salt, and pepper. Stuff the mushroom caps with this mixture.
Bake at 400°F for 15 minutes, or until the mushrooms are cooked and the stuffing is browned.
For the sauce, melt butter in a saucepan and whisk in flour. Gradually add milk, stirring until the sauce thickens. Remove from heat and whisk in cheese, Dijon mustard, and salt.
Serve the stuffed mushrooms with the sauce drizzled on top.

Notes

For a vegan version, substitute egg with flax egg, use dairy-free cheese, and plant-based milk.

You can add other vegetables like spinach or kale to the stuffing.

For a meat option, add cooked crumbled sausage or ground turkey.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American