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Cheesy Stuffed Portobello Mushrooms

Experience a burst of cheesy deliciousness with these stuffed portobello mushrooms, filled with a blend of melted cheese, fresh herbs, and savory seasonings.

Cook Time: 20 mins

Prep Time: 15 mins

Serves: 2

Share :
  • 2 large portobello mushrooms
  • 1/8 cup shredded mozzarella cheese
  • 1/8 cup shredded white cheddar cheese
  • 1/8 cup chopped fresh parsley
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 tablespoon olive oil

  • Preheat your oven to 375°F (190°C).
  • Clean the portobello mushrooms by gently wiping them with a damp cloth or paper towel. Remove the stems and use a spoon to scrape out the gills from the mushroom caps.
  • In a small bowl, combine the shredded mozzarella cheese, shredded white cheddar cheese, chopped fresh parsley, garlic powder, salt, and black pepper. Mix well to ensure the ingredients are evenly distributed.
  • Brush the mushroom caps with olive oil on both sides. This will help prevent them from drying out during baking.
  • Spoon the cheese mixture evenly into the mushroom caps, pressing it down gently.
  • Place the stuffed mushrooms on a baking sheet or in a baking dish, and bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.
  • Once cooked, remove the mushrooms from the oven and let them cool for a few minutes before serving.

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