Description
Cheesy Herb Stuffed Portobello Mushrooms are golden, bubbly, and ultra-creamy, making them an elegant yet easy appetizer for any occasion.
Ingredients
Scale
- 4 large portobello mushroom caps
- 4 oz cream cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 cup fresh parsley (or mixed herbs), chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 400°F (205°C) and lightly grease a baking dish.
- Clean mushrooms, remove stems, and brush caps lightly with olive oil; season with salt and pepper.
- Mix cream cheese, mozzarella, Parmesan, minced garlic, and chopped herbs until smooth.
- Fill each mushroom generously with the cheese mixture.
- Arrange mushrooms in the dish and bake for 20–25 minutes until tender and bubbly.
- Broil for 2–3 minutes until the tops are golden with toasted spots.
- Garnish with fresh parsley and serve warm.
Notes
- For a spicier kick, add red pepper flakes to the cheese mixture.
- These mushrooms can be prepared ahead of time and baked just before serving.
- Experiment with different herbs for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg