Description

Stuffed Portobello mushrooms are a delightful and versatile dish that features large, meaty caps filled with a savory mixture of cream cheese, garlic, and fresh herbs. Perfect for appetizers or as a main course, these mushrooms burst with flavor in every bite. They are not only easy to prepare but also allow for endless variations based on your pantry staples, making them an ideal choice for gatherings or cozy dinners.

Ingredients

Scale

4 large Portobello mushrooms
1 cup Italian seasoned breadcrumbs
3 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
2 tbsp olive oil (for sautéing)
8 oz cream cheese, softened
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Clean the Portobello caps with a damp paper towel and remove stems and gills.
In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute). Add chopped mushroom stems and sauté until soft.
In a mixing bowl, combine sautéed garlic and mushroom stems with breadcrumbs, cream cheese, Parmesan cheese, basil, parsley, salt, and pepper. Mix well.
Generously stuff each mushroom cap with the filling mixture.
Place stuffed mushrooms on a parchment-lined baking sheet and bake for about 20 minutes until golden brown.

Nutrition

Serving Size: 1 stuffed mushroom (150g)
Calories: 225
Sugar: 2g
Sodium: 450mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 9g
Cholesterol: 30mg

Keywords: - Feel free to swap ingredients like using feta or goat cheese instead of Parmesan. - For added texture, consider mixing in cooked quinoa or spinach. - Store leftovers in an airtight container for up to three days.