Baked Portobello Mushrooms (Restaurant Quality!)
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!
Servings: 4 mushrooms
Calories: 427kcal
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
Note: The amount of filling in this recipe may be more than what you prefer to fill the mushrooms with. Fill the desired amount in each mushroom and if you end up with extra filling, save it for later and stuff extra things you may have in the refrigerator like peppers or use it as a dip!
Nutrition
Serving: 1mushroom | Calories: 427kcal | Carbohydrates: 7g | Protein: 9g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 1206mg | Potassium: 384mg | Fiber: 1g | Sugar: 4g | Vitamin A: 881IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 1mg
