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

INGREDIENTS

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

PREPARATIONS

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.