Description
These Stuffed Portobello Mushrooms are hearty, savory, and bursting with flavor. Filled with a delicious mix of breadcrumbs, cheese, garlic, and herbs, then baked until golden, they make the perfect appetizer, side dish, or even a satisfying vegetarian main course.
Ingredients
Scale
- 4 large portobello mushrooms, stems and gills removed
- 2 tbsp olive oil
- Salt & pepper to taste
- ½ cup breadcrumbs or panko
- ½ cup cream cheese (or ricotta/goat cheese)
- 1 cup mozzarella (shredded)
- ¼ cup Parmesan
- 2 cloves garlic, minced
- 2 tbsp fresh herbs (parsley, basil, or thyme)
- Optional: cooked protein (sausage, crab, or chicken)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a rack on top.
- Brush mushroom caps with olive oil, season, and bake empty caps for 8–10 minutes.
- Sauté garlic and mix with cream cheese, breadcrumbs, mozzarella, Parmesan, and herbs. Stir in protein if using.
- Spoon filling into pre-baked caps, pressing firmly.
- Top with extra cheese or breadcrumbs.
- Bake 15–20 minutes until mushrooms are tender and topping is golden.
- Rest 5 minutes, garnish with herbs, and serve hot.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 4.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg