Stuffed Portobello Mushrooms

These Stuffed Portobello Mushrooms are a flavorful and savory appetizer or main dish, featuring large portobello mushrooms filled with a rich, cheesy stuffing. The mushrooms are perfectly tender while the stuffing is creamy, satisfying, and packed with flavor. Whether served as a light meal or a party appetizer, they’re sure to impress!

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Why You’ll Love This Recipe:

• Rich & Savory: The earthy flavor of portobello mushrooms pairs wonderfully with a cheesy, herby filling.
• Low-Carb Option: A great choice if you’re looking for a low-carb or gluten-free meal.
• Quick & Easy: Simple ingredients and a straightforward preparation.

Ingredients You’ll Need:

• 4 large portobello mushrooms, stems removed and gills scraped out
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup onion, finely chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (optional, for texture)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Optional: Crushed red pepper flakes for a little heat

Tools You’ll Need:

• Baking sheet
• Mixing bowl
• Spoon or spatula
• Small skillet (for sautéing)

How to Make Stuffed Portobello Mushrooms:

Step 1: Prepare the Mushrooms

• Preheat the oven to 375°F (190°C).
• Clean the portobello mushrooms by wiping them with a damp cloth. Carefully remove the stems and scrape out the gills using a spoon, being careful not to tear the mushrooms. Place them on a baking sheet, gill side up.

Step 2: Sauté the Vegetables

• Heat olive oil in a small skillet over medium heat. Add the chopped onion and garlic, and sauté for 2–3 minutes until softened and fragrant.

Step 3: Make the Filling

• In a mixing bowl, combine the cream cheese, shredded mozzarella, Parmesan cheese, breadcrumbs, fresh parsley, sautéed onions and garlic, oregano, thyme, salt, and pepper. Stir well until everything is fully combined and creamy.

Step 4: Stuff the Mushrooms

• Spoon the cheese mixture into each mushroom cap, filling them generously. Press down gently to compact the filling.

Step 5: Bake the Mushrooms

• Place the stuffed mushrooms in the oven and bake for 20–25 minutes, or until the mushrooms are tender and the filling is golden brown on top.

Step 6: Serve and Enjoy

• Garnish with extra fresh parsley, and serve warm!

What to Serve With Stuffed Portobello Mushrooms:

• Salad: A simple side salad with fresh greens or a Caesar salad would complement the rich mushrooms.
• Grilled Veggies: Pair with grilled zucchini, peppers, or asparagus for a well-rounded meal.
• Garlic Bread: Serve with a slice of garlic bread for an added crunch.

Tips for Success:

• Mushroom Size: Make sure you use large portobello mushrooms to ensure plenty of room for the stuffing.
• Cheese Variations: You can use other cheeses such as goat cheese, feta, or cheddar if you prefer a different flavor profile.
• Make Ahead: You can prepare the stuffed mushrooms in advance, cover them, and refrigerate them for up to a day before baking.

Storing & Reheating:

• Store: Keep any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat in the oven at 350°F (175°C) for 10 minutes to retain their texture.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Mediterranean / Italian

Nutritional Information (per stuffed mushroom cap) (Approximate):

• Calories: 180
• Protein: 9g
• Carbohydrates: 8g
• Fat: 15g
• Sodium: 420mg

These Stuffed Portobello Mushrooms are a delicious and satisfying dish, full of rich flavors and perfect for any occasion!

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