4.88 from 25 votes

Cream Cheese Stuffed Portobello Mushrooms

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Cream Cheese Stuffed Portobello Mushrooms are a perfect side dish, appetizer, or quite honestly, so filling that you can eat them for dinner! In fact, while these mushrooms are, in fact, keto and low carb friendly that isn’t the best part of the recipe. The best part is that they are actually DELICIOUS.

If you like Portobello mushrooms and are looking for awesome recipes to really bite into, you cannot go wrong with cream cheese, garlic, and Parmesan.

Stuffed Portobello Mushrooms

Parmesan Cream Cheese Mushroom Ingredients

Keto, Low Carb & Delicious Mushroom Side

Whether you are making these Portobello mushrooms for an appetizer or just simply to enjoy, I stand by that this recipe is SO delicious. And while I love regular stuffed mushrooms (link below), these Portobello mushrooms are so large that one is a full meal!!

This recipe is also really easy, keto and low carb friendly, and only takes about 30 minutes to make.

  • 4 Portobello Mushrooms
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 6 ounces cream cheese, cubed
  • 1/4 cup freshly shredded Parmesan cheese
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • chopped fresh parsley for garnish

RELATED RECIPES: Cremini Stuffed Mushrooms, Grilled Portobello Mushrooms

Picking out Portobello Mushrooms

There are some stores that already pick out the mushroom stems and leave you with just caps. In this recipe, get the Portobello mushrooms with stems in center so you can cut them up for the cream cheese stuffed recipe.

You need them as part of the filling.

Are Portobello Stuffed Mushrooms Keto Friendly?

Great news! This recipe is low carb and keto friendly, making it a wonderful appetizer, side dish, or even main dish if you are looking for a robust meatless Monday.

Tender, delicious mushrooms, Portobello is the perfect replacement for a nutritionally conscious cook.

inside of large porobello mushroom

Cream Cheese Portobello Mushroom Recipe

Preheat oven to 350 and grease a baking sheet with non stick cooking spray. Set sheet pan aside.

Break off stems of mushrooms and set aside. Place mushrooms, top side down, onto the prepared baking sheet.

Add butter and minced garlic to a skillet. Dice mushroom stems and add to skillet.

Cook stems and garlic over medium heat until mushrooms begin to soften.

Add cream cheese, shredded Parmesan cheese and spices and reduce heat to low.

Continue to cook and mix until cheese is melted.

easy Stuffed Portobello Mushrooms with fresh Portobello mushrooms and cream cheese

Divide filling mixture into four equal parts and split amongst the four mushrooms.

Press half the mixture into the mushroom and the rest on top.

add cream cheese and parmesan to mushroom caps

Bake stuffed mushrooms for 20 minutes until hot.

The tops may brown slightly depending on how much of the Parmesan cheese is near the top (that browns more).

Garnish with fresh chopped parsley if desired.

freshly made Stuffed Portobello Mushrooms with parsley

Oven Baked Side Dish Recipes

These mushrooms are awesome but there are also other really delicious and filling oven baked recipes out there. Here are just a few to get you excited about dinner tonight

4.88 from 25 votes

Cream Cheese Parmesan Stuffed Portobello Mushrooms


Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
 
Amazing cream cheese and Parmesan stuffed Portobello mushrooms caps, oven baked to perfection. This appetizer or side dish recipe is low carb/keto Friendly but really every one, no matter the diet, LOVES how tasty these mushrooms are. If you love stuffed Portobello mushrooms and looking for a delicious recipe that incorporates these large stuffed mushroom caps, look no further. A party favorite, stuffed mushrooms are bits of heaven in every single bite! Super easy, the stuffing is a mix of cream cheese, garlic, onion and Parmesan. Portobello mushrooms are also large enough to be full meals and can be enjoyed as a vegetarian alternative dinner menu item. Easy and cheesy, try adding a bit of spinach and bacon as well. Tender, soft and stuffed to the brim, it only takes about 20 minutes to cook perfect Portobello mushrooms!

Ingredients
 

  • 4 Portobello Mushrooms
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 6 ounces cream cheese cubed
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • chopped fresh parsley for garnish

Instructions

  • Preheat oven to 350 and grease a baking sheet with non stick cooking spray. Set pan aside.
  • Break off stems of mushrooms and set aside.
  • Place mushroom caps, top side down, onto prepared baking sheet.
  • Moving to a skillet, add butter, minced garlic and diced mushroom stems.
  • Cook over medium heat until mushrooms begin to soften, which takes a few minutes.
  • To skillet, add cream cheese, shredded Parmesan cheese and spices and reduce heat to low.
  • Continue to cook cream cheese mixture until cheese is hot and melty.
  • Divide filling mixture into four equal parts and split amongst the four mushrooms. Press half the mixture into the mushroom and the rest on top.
  • Bake stuffed Portobello Mushrooms for 20 minutes until hot and set.
  • Garnish with fresh chopped parsley if desired.

Nutrition

Serving: 1 | Calories: 214kcal | Carbohydrates: 6g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 380mg | Fiber: 1g | Sugar: 3g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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4.88 from 25 votes

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Recipe Rating




3 Comments

  1. Terrific. Loved it. Added 2 slices of crumbled bacon and 1 slice of diced red onion. Beyond that it was all your recipe and it was great. Five stars from both my wife and I.

  2. I loved this! I added dry shallots and bacon bits, then deglazed the pan with a splash of sherry. Thank you for the base.

  3. Thank you! I do, however, suggest scraping out the dark mushroom gills as recommended on many websites; the flavour is cleaner without them and of course, it affords more room for the filling! I also learned to oil the mushrooms which keeps them from drying out. Lovely filing recipe!

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