Name: Creamy Cheese-Stuffed Portobellos
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup panko breadcrumbs; ¼ tsp black pepper; ½ tsp salt; 1 cup sharp cheddar cheese, shredded; 1 tsp fresh thyme, chopped; 2 cloves garlic, minced; 2 cups fresh baby spinach, chopped; 2 tbsp olive oil; 4 large portobello mushrooms; 8 oz cream cheese, softened

Savor Creamy Cheese-Stuffed Portobellos, a decadent main with meaty portobello caps filled with rich cream cheese, herbs, and melted cheddar. This luxurious oven-baked dish is perfect for healthy dinners, delivering gourmet flavors with minimal prep.

Why You’ll Love This Recipe

Creamy Cheese-Stuffed Portobellos is a satisfying, vegetarian main that transforms hearty portobellos into creamy, cheesy masterpieces, perfect for meatless Mondays, date nights, or elegant dinners. This budget-friendly recipe is incredibly easy, requiring simple stuffing and baking with minimal cleanup. Its versatility allows for cheese and herb tweaks, making it a crowd-pleaser for all ages. Packed with B-vitamins, calcium, and umami richness, these stuffed mushrooms pair beautifully with salad, rice, or wine, offering a restaurant-quality, indulgent meal that’s as delicious as it is simple to prepare.

Recipe Tips and Tricks

Choose Large Caps: Select firm, deep portobellos for generous filling.
Remove Gills: Scrape with spoon to create more space and reduce moisture.
Sauté Stems: Cook chopped stems with garlic for extra flavor.
Use Room-Temp Cheese: Soften cream cheese for smooth blending.
Broil at End: 1-2 minutes for golden, bubbly cheese.
Serve Hot: Best fresh; reheat gently to maintain creaminess.

Yield: 4 Servings

Creamy Cheese-Stuffed Portobellos

Creamy Cheese-Stuffed Portobellos, a decadent main perfect for healthy dinners.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

¼ cup panko breadcrumbs
¼ tsp black pepper
½ tsp salt
1 cup sharp cheddar cheese, shredded
1 tsp fresh thyme, chopped
2 cloves garlic, minced
2 cups fresh baby spinach, chopped
2 tbsp olive oil
4 large portobello mushrooms
8 oz cream cheese, softened

Instructions

Preheat Oven: Set to 375°F (190°C); line a baking sheet with parchment.
Clean Portobellos: Wipe caps; remove stems and gills, chop stems finely.
Sauté Filling: Heat 1 tbsp olive oil; cook stems, garlic, and spinach for 3 minutes.
Soften Cheese: Place cream cheese in bowl; let sit to room temp.
Mix Filling: Combine sautéed mix, cream cheese, half cheddar, thyme, salt, and pepper.
Add Crunch: Fold in panko; adjust seasoning if needed.
Stuff Mushrooms: Spoon filling into caps; press to mound.
Top Cheese: Sprinkle remaining cheddar and drizzle with remaining oil.
Bake Golden: Roast for 20-25 minutes until cheese is bubbly and golden.
Serve with Flair: Cool 5 minutes, garnish with thyme, and enjoy this luxurious main!

Notes

Remove gills to prevent watery filling and deeper cavity.
Sauté spinach briefly to wilt and reduce volume.
Leftovers are great sliced in salads or sandwiches.
Serve with arugula salad, quinoa, or garlic bread.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 420Total Fat 36gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 15gCholesterol 85mgSodium 720mgCarbohydrates 12gFiber 2gSugar 4gProtein 13g

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 for stuffing; baby bella for smaller.
Cream Cheese: Full-fat for richness; light or vegan substitute.
Cheddar Cheese: Sharp shredded for bold flavor; mozzarella for stretch.
Garlic: Freshly minced for aroma; roasted for sweeter.
Spinach: Fresh baby spinach for color; frozen (thawed, drained).
Breadcrumbs: Panko for crunch; gluten-free or omit.
Olive Oil: For brushing; enhances browning.
Herbs: Fresh thyme or parsley; dried in a pinch.

Variations and Substitutions

Protein Add-In: Include bacon, sausage, or crab.
Gluten-Free: Use gluten-free breadcrumbs or almond flour.
Low-Fat: Use light cheeses and less oil.
Vegan: Use plant-based cheeses and butter.
Spicy Kick: Add red pepper flakes or jalapeños.
Cheese Variations: Swap cheddar for goat cheese, feta, or brie.
Veggie Boost: Add sun-dried tomatoes, artichokes, or zucchini.

Storage Options

Refrigerator: Store baked or unbaked in airtight container for up to 3 days.
Freezer: Freeze stuffed (unbaked) for up to 2 months; bake from frozen.
Reheating: Bake at 350°F for 15-20 minutes.
Meal Prep: Prep filling ahead; stuff and bake fresh.