Baked Portobello Mushrooms: Stuffed with cheeses and a blend of spices like Italian seasoning, garlic, onion powder, salt & pepper, this recipe is easy and the BEST!
When I say this is the BEST baked portobello mushrooms I’ve ever had, I’m not just saying that because the recipe is here on this blog. I’m saying that because they really are the best I’ve had and my husband agrees.
The first time I bought portobellos, I only knew that I wanted to do SOMETHING with them, even if it was to just slice and fry them in flour and oil, similar to how to fry sliced mushrooms.
But I’m always up for trying something new and the idea of stuffing mushrooms with different cheeses sounded so good, and I’m glad I made a note of how to make them, so I could share them with you.
Jump to:
- Ingredients
- How to Make Baked Portobello Mushrooms
- How to Clean Portobello Mushrooms
- Oil the Mushrooms
- How Long to Pre-Bake Mushrooms
- How to Make the Cream Cheese Mixture
- How Long to Bake Stuffed Portobello Mushrooms
- What to Garnish Stuffed Portobello Mushrooms With:
- What to Serve This Portobello Mushrooms Recipe With:
- Storage Instructions
- If you Love This Recipe You’ll Love my Other Appetizer and Mushroom Recipes:
- Recipe
- Comments
Ingredients
You can find the full list of ingredients and measurements in the recipe card toward the bottom of this post. Here are a few notes about some of the key ingredients:
- portobello mushrooms (Remove the stems and gills and wipe the mushrooms clean with a wet paper towel.)
- olive oil – you can use avocado or coconut oil as well
- cream cheese – make sure this is softened.
- shredded asiago – the asiago adds so much flavor to these mushrooms.
- minced garlic – you can use garlic powder if that’s all you have
- onion powder
- parmesan cheese, fresh parsley, asiago optional garnishes
How to Make Baked Portobello Mushrooms
First things first, I show 4 portobello mushrooms for this recipe, but honestly, the filling could be enough to fill more mushrooms if desired.
For the full recipe ingredients and instructions, you’ll find the free printable recipe card at the bottom of this post. However, I’d love to walk you through the step-by-step process with images so you can grab more helpful tips along the way.
How to Clean Portobello Mushrooms
First you’ll want to clean your mushrooms:
- Remove the gills/stems from the inside of the portobello mushrooms. An easy way to do this is to use a spoon to scrape out the gills (the little black lines inside the rim of the mushroom). Discard the stems/gills.
- With a wet paper towel, gently wipe down the mushrooms. (Soaking the mushrooms in water is not a good idea, as they’ll absorb the water.)
Oil the Mushrooms
- Mix olive oil, salt and pepper together in a small bowl.
- Using a basting brush, brush the inside and outside of the portobellos with the oil and spice mixture.
How Long to Pre-Bake Mushrooms
- Bake the mushrooms on a baking sheet at 425°F for 10 minutes. (You can line the baking sheet with parchment paper if you prefer.)
How to Make the Cream Cheese Mixture
- In a small mixing bowl, mix together the cream cheese, shredded asiago, shredded cheddar, Italian seasoning, minced garlic, onion powder, kosher salt and a pinch of pepper. These simple ingredients add so much flavor!
- Mix ingredients all together until evenly combined.
Stuff the Portobellos with Cheese
Fill the mushrooms with the cream cheese mixture, with the desired amount.
(This could mean that you have filling left over if you’re only cooking 4 mushrooms like I did… or if you like a lot of filling you can use all of it!)
How Long to Bake Stuffed Portobello Mushrooms
- Since you have “pre-baked” the mushrooms, you only need to bake the stuffed mushrooms for an additional 10 minutes or until the cheese filling is heated through.
What to Garnish Stuffed Portobello Mushrooms With:
- If desired, feel free to garnish your stuffed mushrooms with grated parmesan, fresh parsley, or extra shredded asiago!
What to Serve This Portobello Mushrooms Recipe With:
- We absolutely love eating this as a main dish.
- Or, you can serve this as an appetizer or even as a side dish recipe alongside your favorite main course!
Storage Instructions
Have leftover mushrooms? Allow them to cool and then place in an airtight container or cover with plastic wrap, and place in the refrigerator for 3-4 days.
To reheat, you can place then back in the oven and reheat at 350°F until heated through, which will probably take about 8-10 minutes.
If you Love This Recipe You’ll Love my Other Appetizer and Mushroom Recipes:
Did You Make This?
Snap a pic and hashtag it #Fantabulosity — I love to see your creations on Instagram and Facebook.
Recipe
Baked Portobello Mushrooms (Restaurant Quality!)
Ingredients
- 4 portobello mushrooms stems and gills removed, and wiped clean
- ⅓ cup olive oil
- 1 teaspoon kosher salt + ½ teaspoon for filling
- ¼ teaspoon black pepper + pinch of pepper for filling
- 8 ounces cream cheese softened
- ¼ cup shredded asiago
- ¼ cup shredded cheddar
- ½ teaspoon Italian seasoning
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- parmesan cheese, fresh parsley, asiago optional garnishes
Instructions
- Preheat oven to 425°F. Remove stems and gills from portobello mushrooms. With a damp paper towel, wipe down the mushrooms gently to clean them
- Mix olive oil, 1 teaspoon salt and ¼ teaspoon pepper together in a small bowl.
- Brush inside and outside of mushrooms with olive oil mixture.
- Bake mushrooms on a cookie sheet at 425°F for 10 minutes.
- While mushrooms are baking, mix together cream cheese, shredded asiago, shredded cheddar cheese, and spices in a mixing bowl.
- Remove mushrooms from oven and stuff with filling and bake another 10 minutes or until cheese is melted and heated through.
- Garnish with grated parmesan, fresh parsley or extra asiago if desired!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Michele says
Followed recipe as is, except, I only had 4oz of cream cheese, but still came out delicious! My husband and I both loved these! Will definitely make again, perfect to wow at a dinner party!
Jessica says
Oh that’s so good to hear, Michele! Thank you so much for sharing and for leaving a review!
Nicholas Robert Parkes says
Had some cream cheese, cheddar and parmesan crying to be eaten, so I made this. So cheesy!! Very good and quick. Had as a side dish
Jessica says
Oh what a great way to use those cheeses! Thank you for sharing!
EDWARD L GRAU says
Damn! I asked for a SIMPLE Porta recipe. NOT one that requires 41 printed pages of info??! Better be worth it!
Jessica says
Hi Edward. I’m not sure how you’re printing this recipe but if you’re just clicking “print” to print the entire webpage, it will print over 40 pages, probably because of the formatting because of the layout. But if you scroll to the recipe card, and click “print” it will print out just the recipe card.
Margie says
Jessica You did not exaggerate even a little bit, this recipe is SO YUMMY even my husband who says very little Sid “these are pretty tasty” !! Kudos to you and your happy accident ;o)
I am making them for a fund raiser event, 70 ladies. I am wondering if I could make the filling and do the prebake a day ahead??? Then the day of stuff and bake an hour or two before serving??? I am planning on keeping them slightly warm on a warming tray.
Any suggestions or thoughts appreciated. Thanks again for a great recipe, I know it will be a hit!!
Bonnie says
I halved the cream cheese and used 4 oz of mashed potatoes. Sprinkled the top with breadcrumbs. Delicious!
Frank Davison says
Just made the portobello shrooms with cheese filling………………………..WOW!!!!!
Restaurant quality yumminess at home!!! Holy cow!!!! We sat around thinking about what other proteins you could stuff this cheese filling into or onto, like steak or chicken. You could stuff an old sneaker with this stuff and it would be delicious!!
Thanks for a marvelous recipe!!
Jessica says
Haha!! Thank you so much Frank! I love that you loved these mushrooms (and the filling) so much. We love it that much too!
Grace says
Fantastic and delicious when you eat a piece with a piece of steak… I added a little garlic breadcrumbs to the top.
Jessica says
Oh yum! That sounds fantastic to have with the mushrooms! Thank you for sharing, and I’m so glad that you liked them!
Beth says
This was a very good recipe plus easy. I used it as a side dish for my husband and I and since it was just the 2 of us and good sized mushrooms , I halved all the ingredients which worked out fine. Thanks
Jessica says
Hi Beth! Oh I love hearing this. Such a great tip about halving the recipe, thank you so much for sharing!
Dorothy Dempsey says
I love this recipe. Basting the the mushrooms in olive oil and baking them in advance of stuffing was a step I have missed. I did alter with fat free yogurt instead of cream cheese and added chopped spinach! YUM!
Jessica says
Oh yum!! I love that you used yogurt instead of cream cheese! I’ll have to try that, thank you for sharing and for the 5-star rating!
Julie says
This recipe is perfect! So delicious!
Jessica says
Thank you Julie! I’m so glad you liked these mushrooms too!
Beth says
These look so delicious and yummy! My husband and I are going to love this recipe! Can’t wait to give this a try!
Jessica says
Thank you Beth!! I hope you love them as much as we do!
Eden says
we loved these! great directions and they turned out delicious!
Jessica says
Thank you so much Eden!! I’m so glad to hear that you liked them!
Betsy says
WOW!! These are so incredible! And so filling! So perfect with a side of roasted asparagus! YUM. Absolutely perfect meal for Meatless Monday!
Jessica says
Thank you so much Betsy!! I’m so glad to hear that you liked them! Thank you for taking the time to leave a comment and a review!