Stuffed Cheese Portobello Mushrooms (Printable)

Portobello mushrooms filled with three cheeses, herbs, and breadcrumbs, baked to a golden, savory finish.

# Components:

→ Mushrooms

01 - 4 large Portobello mushroom caps
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Cheese Filling

05 - 1 cup shredded mozzarella cheese
06 - ½ cup grated Parmesan cheese
07 - ¾ cup cream cheese, softened
08 - 2 tablespoons fresh parsley, chopped
09 - 2 cloves garlic, minced
10 - ½ teaspoon dried oregano
11 - ½ teaspoon dried thyme
12 - ½ cup panko or regular breadcrumbs

→ Topping

13 - 1 tablespoon olive oil
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon fresh parsley, chopped (optional)

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
02 - Gently clean the Portobello mushroom caps with a damp paper towel. Carefully remove the stems and the dark gills from inside the caps using a spoon. Brush both the inside and outside of the mushroom caps with 2 tablespoons of olive oil and season generously with salt and freshly ground black pepper. Arrange the prepared caps, gill side up, on the lined baking sheet.
03 - In a medium mixing bowl, combine the shredded mozzarella cheese, ½ cup grated Parmesan cheese, softened cream cheese, chopped fresh parsley, minced garlic, dried oregano, dried thyme, and breadcrumbs. Stir until all ingredients are thoroughly blended into a cohesive filling.
04 - Evenly distribute the prepared cheese filling into each of the prepared mushroom caps. Gently press the filling down to ensure it's well-packed.
05 - Drizzle the filled mushroom caps with 1 tablespoon of olive oil. Sprinkle the tops with the remaining 2 tablespoons of grated Parmesan cheese. If desired, add the optional chopped fresh parsley for an extra touch of green.
06 - Place the baking sheet in the preheated oven and bake for 22 to 25 minutes. The mushrooms should become tender, and the cheese topping should be golden brown and delightfully bubbly.
07 - Remove from the oven and serve the stuffed Portobello mushrooms hot. They make an excellent appetizer or can be served with a side salad as a satisfying vegetarian main course.

# Expert Advice:

01 -
  • Easy to prep in just 15 minutes with minimal chopping
  • Comfort food feel without being heavy
  • Perfect for entertaining or a weeknight dinner
  • Vegetarian and adaptable for special diets
02 -
  • High in protein and fiber so you feel full longer
  • Customizable with your favorite cheeses or extras
  • Doubles easily for a party tray or meal prep
03 -
  • Let your cream cheese soften well before mixing to avoid lumps
  • Scraping out the mushroom gills makes space for more filling and keeps the flavor clean
  • Always bake on parchment so cleanup is easy and mushrooms lift off in one piece

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