Name: Big Mushroom Cheddar-Stuffed Portobellos
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 large portobello mushrooms, stems removed; 1 cup sharp cheddar cheese, freshly grated; 4 oz cream cheese, softened; 2 cloves garlic, minced; 1/4 cup panko breadcrumbs; 2 tbsp fresh parsley, finely chopped; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; Optional: 1/4 tsp smoked paprika

Savor the rich, earthy flavors of Big Mushroom Cheddar-Stuffed Portobellos, a hearty dish that combines juicy portobello mushrooms with a creamy, cheesy filling. Perfect for a cozy dinner or an impressive appetizer, this recipe delivers bold flavors and satisfying textures in every bite.

Why You’ll Love This Recipe

These Big Mushroom Cheddar-Stuffed Portobellos are a delightful treat for mushroom lovers and cheese enthusiasts alike. The robust, meaty texture of portobello mushrooms pairs perfectly with a luscious cheddar and cream cheese filling, creating a dish that feels indulgent yet wholesome. This recipe is versatile, fitting seamlessly into vegetarian diets or as a flavorful side for meat lovers. Easy to prepare with minimal ingredients, it’s ideal for both weeknight dinners and special occasions. The combination of garlic, herbs, and sharp cheddar creates a mouthwatering aroma that fills your kitchen, making every bite a comforting, savory experience. Whether you’re hosting a gathering or craving a cozy meal, these stuffed portobellos are sure to impress with their bold flavors and rustic charm.

Recipe Tips and Tricks

Choose the Right Mushrooms: Select large, firm portobello mushrooms with intact caps for the best stuffing results.
Clean Properly: Gently wipe mushrooms with a damp paper towel to avoid waterlogging, which can affect texture.
Pre-Bake Mushrooms: Bake mushrooms briefly before stuffing to release excess moisture and prevent a soggy filling.
Cheese Consistency: Shred your own cheddar for better melting and flavor compared to pre-shredded varieties.
Season Generously: Enhance the filling with a pinch of smoked paprika or cayenne for a subtle kick.
Don’t Overstuff: Fill caps evenly to ensure consistent cooking and prevent spillage.
Check Doneness: Bake until the cheese is bubbly and golden for the perfect texture.
Rest Before Serving: Let stuffed mushrooms rest for 5 minutes to set the filling for easier serving.

Yield: 4 servings

Big Mushroom Cheddar-Stuffed Portobellos

Juicy portobello mushrooms stuffed with creamy cheddar filling, baked to golden perfection for a savory, satisfying dish.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

4 large portobello mushrooms, stems removed
1 cup sharp cheddar cheese, freshly grated
4 oz cream cheese, softened
2 cloves garlic, minced
1/4 cup panko breadcrumbs
2 tbsp fresh parsley, finely chopped
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/4 tsp smoked paprika

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Clean the Mushrooms: Gently wipe portobello caps with a damp paper towel to remove dirt, then carefully remove the gills with a spoon.
Pre-Bake Mushrooms: Brush caps with 1 tbsp olive oil, place on the baking sheet, and bake for 5 minutes to release moisture.
Prepare the Filling: In a bowl, mix softened cream cheese, grated cheddar, minced garlic, salt, pepper, and smoked paprika until smooth.
Add Fresh Herbs: Fold in chopped parsley for a burst of freshness, ensuring it’s evenly distributed in the filling.
Stuff the Mushrooms: Spoon the cheese mixture generously into each mushroom cap, filling to the edges without overflowing.
Top with Breadcrumbs: Sprinkle panko breadcrumbs over the filling for a crispy, golden topping that adds texture.
Bake to Perfection: Drizzle remaining olive oil over the stuffed mushrooms and bake for 20 minutes until cheese is bubbly.
Check for Doneness: Ensure the tops are golden and the mushrooms are tender but still hold their shape.
Serve Warm: Let the mushrooms rest for 5 minutes, then garnish with extra parsley and serve immediately.

Notes

For best results, choose portobellos of similar size for even cooking.
If mushrooms release excess liquid during baking, carefully drain before serving.
Pair with a fresh salad or roasted vegetables for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 436Total Fat 36gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 15gCholesterol 85mgSodium 801mgCarbohydrates 11gFiber 2gSugar 3gProtein 18g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Portobello Mushrooms: Large caps provide a meaty base; choose ones with dark gills for richer flavor.
Cheddar Cheese: Sharp cheddar adds bold, tangy depth; freshly grated ensures smooth melting.
Cream Cheese: Creates a creamy, rich filling; soften at room temperature for easy mixing.
Garlic: Freshly minced garlic infuses the filling with aromatic warmth; avoid pre-minced for best flavor.
Breadcrumbs: Panko adds a crispy topping; opt for seasoned varieties for extra flavor.
Fresh Parsley: Brightens the dish with a fresh, herbaceous note; chop finely for even distribution.
Olive Oil: Enhances roasting and adds a subtle richness; extra virgin offers the best flavor.
Salt and Pepper: Essential for balancing flavors; use freshly ground pepper for a bolder kick.

Variations and Substitutions

For a twist, swap cheddar for gouda or mozzarella for a milder, stretchy cheese filling. Add cooked bacon bits or sausage crumbles for a non-vegetarian version, or mix in spinach or kale for extra greens. Substitute panko with crushed Ritz crackers for a buttery crunch, or use gluten-free breadcrumbs for dietary needs. For a spicy kick, incorporate diced jalapeños or red pepper flakes into the filling. If portobellos are unavailable, large cremini mushrooms work as a smaller alternative. For a vegan option, use plant-based cream cheese and vegan cheddar, ensuring the flavors remain rich and satisfying.

Storage Options

Store leftover stuffed portobellos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to restore texture. Freezing is not recommended, as the mushrooms may become watery upon thawing. For meal prep, prepare the filling in advance and refrigerate for up to 2 days; stuff and bake when ready to serve.