Name: Cheesy Mushroom Caps
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 6 large portobello mushrooms, stems and gills removed; 8 oz cream cheese, softened; ½ cup grated Parmesan cheese; ¼ cup panko breadcrumbs; 2 cloves garlic, minced; 2 tbsp olive oil; 2 tbsp chopped fresh parsley; ½ tsp salt; ¼ tsp black pepper

Savor the irresistible Cheesy Mushroom Caps, where large portobello mushrooms are stuffed with a creamy, cheesy filling, baked to golden perfection. This delightful appetizer or side dish bursts with umami flavors, making it a crowd-pleaser for gatherings or a cozy night in.

Why You’ll Love This Recipe:

These Cheesy Mushroom Caps are a dream for mushroom lovers and cheese enthusiasts alike. The combination of meaty portobello mushrooms and a rich, creamy filling creates a satisfying bite that’s both indulgent and wholesome. Perfect for entertaining, this dish is easy to prepare yet looks impressive on any table. The golden, bubbly cheese topping paired with the earthy mushroom flavor is a match made in heaven. Whether you’re hosting a dinner party or craving a savory snack, this recipe delivers comfort and flavor in every bite. Plus, it’s versatile enough to customize with your favorite herbs or cheeses!

Recipe Tips and Tricks:

Clean mushrooms gently: Use a damp paper towel to wipe the caps instead of rinsing to prevent them from absorbing water.
Scoop carefully: Remove gills with a spoon to create more space for the filling without breaking the cap.
Pre-bake mushrooms: Lightly bake caps before stuffing to release excess moisture and avoid a soggy texture.
Cheese blend: Mix cheeses like mozzarella and cheddar for a balance of meltiness and flavor.
Don’t overstuff: Fill generously but avoid overflowing to ensure even cooking.
Broil for crispiness: Finish under the broiler for a golden, crispy top.
Fresh herbs: Add chopped parsley or thyme after baking for a pop of color and freshness.

Yield: serving 6

Cheesy Mushroom Caps

Cheesy Mushroom Caps feature portobello mushrooms stuffed with creamy, cheesy goodness, baked to golden, savory perfection.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

6 large portobello mushrooms, stems and gills removed
8 oz cream cheese, softened
½ cup grated Parmesan cheese
¼ cup panko breadcrumbs
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp chopped fresh parsley
½ tsp salt
¼ tsp black pepper

Instructions

Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
Clean the mushrooms by gently wiping each cap with a damp paper towel to remove dirt.
Remove the gills using a spoon to scoop out the dark gills, creating more room for the filling.
Brush with olive oil on both sides of each mushroom cap and place them on the baking sheet, gill side up.
Pre-bake the caps for 5 minutes to release moisture, then pat dry with a paper towel.
Mix the filling in a bowl by combining softened cream cheese, Parmesan, garlic, salt, pepper, and half the parsley.
Stuff the mushrooms by generously filling each cap with the creamy mixture, pressing gently to pack it in.
Top with breadcrumbs by sprinkling panko evenly over each stuffed mushroom for a crispy finish.
Bake for 15 minutes until the cheese is bubbly and the breadcrumbs are golden brown.
Garnish and serve by sprinkling the remaining parsley over the hot mushrooms and serving immediately.

Notes

Ensure mushrooms are dry before stuffing to prevent a watery filling.
For a fancier presentation, serve on a bed of arugula.
Adjust garlic to taste if you prefer a milder flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 242Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 45mgSodium 502mgCarbohydrates 9gFiber 1gSugar 3gProtein 7g

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

Ingredients Notes:

Large Portobello Mushrooms: These hearty mushrooms are the star, offering a meaty texture and rich umami flavor. Choose firm, unblemished caps.
Cream Cheese: Provides a creamy, tangy base for the filling. Soften at room temperature for easy mixing.
Parmesan Cheese: Adds nutty, savory depth. Freshly grated is best for flavor and texture.
Garlic: Freshly minced garlic enhances the savory profile; avoid pre-minced for the best taste.f
Breadcrumbs: Panko breadcrumbs give a light, crispy topping. Seasoned varieties add extra flavor.
Olive Oil: Used for brushing caps, it promotes even browning and adds subtle richness.
Fresh Parsley: Chopped parsley brightens the dish and adds a fresh, herbaceous note.
Salt and Pepper: Essential for seasoning; adjust to taste to balance the rich filling.

Variations and Substitutions:

Cheese Options: Swap Parmesan for Romano or use gouda for a smoky twist. Add blue cheese for bold flavor.
Vegetarian Add-Ins: Mix in chopped spinach, roasted red peppers, or artichoke hearts for extra veggies.
Spice It Up: Add red pepper flakes or cayenne to the filling for a spicy kick.
Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
Herb Substitutes: Replace parsley with basil, cilantro, or chives for a different flavor profile.
Low-Fat Option: Use reduced-fat cream cheese or substitute part of it with Greek yogurt for a lighter filling.
Vegan Version: Use dairy-free cream cheese and nutritional yeast instead of Parmesan for a plant-based dish.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 minutes.
Freezer: Assemble unbaked caps, freeze on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 10 minutes to the cooking time.
Make-Ahead: Prepare the filling and clean mushrooms a day in advance; store separately in the fridge.