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Cheesy Stuffed Portobello Mushrooms

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A quick and easy appetizer featuring large Portobello mushroom caps stuffed with a creamy blend of mozzarella, Parmesan, and cream cheese, seasoned with garlic and herbs, then baked to golden perfection.

Ingredients

Scale
  • 4 large Portobello mushroom caps, stems removed and cleaned
  • 2 tablespoons olive oil (for brushing and roasting)
  • Salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese (whole milk preferred)
  • ½ cup grated Parmesan cheese
  • 4 ounces cream cheese, softened
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped (or 1 tablespoon dried parsley)
  • ½ teaspoon dried oregano or Italian seasoning (optional)
  • Freshly ground black pepper, to taste
  • Optional add-ins:
  • ¼ cup finely chopped sun-dried tomatoes
  • 2 tablespoons toasted pine nuts or chopped walnuts
  • Pinch of red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Clean the mushroom caps by gently wiping each with a damp paper towel. Remove the stems and scrape out the gills if desired.
  3. Brush each mushroom cap with about 1 tablespoon olive oil, coating both outside and inside. Sprinkle with salt and freshly ground black pepper.
  4. In a mixing bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, oregano, and black pepper. Mix until well combined and creamy. Fold in any optional add-ins if using.
  5. Spoon the cheese mixture evenly into each mushroom cap, piling it up generously.
  6. Place the stuffed mushrooms on a baking sheet or oven-safe dish with enough space for air circulation.
  7. Bake for 18-22 minutes until the cheese is bubbly and golden and mushrooms are tender. Check at 18 minutes to avoid burning; tent with foil if needed.
  8. Remove from oven and let cool slightly to allow the cheese to set.
  9. Garnish with extra fresh parsley or a sprinkle of Parmesan if desired. Serve warm.

Notes

Remove mushroom gills to reduce moisture and create more space for filling. Wipe mushrooms clean instead of rinsing to avoid sogginess. Watch baking time closely to prevent cheese from burning. Let mushrooms cool slightly before serving to keep cheese intact. For vegan version, substitute cream cheese and shredded cheese with dairy-free alternatives.

Nutrition

Keywords: cheesy stuffed mushrooms, Portobello mushrooms, appetizer recipe, easy snack, baked mushrooms, vegetarian appetizer

Find it online: https://cooltastes.com/cheesy-stuffed-portobello-mushrooms-easy-appetizer-recipe-to-try-tonight/