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4.89 from 27 votes

Cream Cheese Parmesan Stuffed Portobello Mushrooms

 
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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer Recipes
Cuisine: Italian
Servings: 4 Large Portobello Mushrooms
Calories: 214kcal
Author: Trisha Haas - Salty Side Dish

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