Name: Stuffed Portobello Mushrooms with Cream Cheese and Parmesan Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 16 oz portobello mushrooms; 8 oz cream cheese, softened; 1/4 cup powdered parmesan cheese; 1/3 cup sour cream; 1/4 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried basil; fresh parsley, chopped

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Introduction

Stuffed Portobello Mushrooms are a delicious and satisfying appetizer or side dish. Filled with a creamy, flavorful mixture, these mushrooms roast to perfection with a golden, bubbly top. They’re easy to prepare and perfect for any occasion.

Three stuffed mushrooms are arranged on a round white plate set on a white marbled surface. Each mushroom forms the base layer, showing a dark brown, slightly textured cap with small spots of black. On top of each mushroom is a thick, creamy beige filling that is fluffy and slightly browned at the edges, with small green herb pieces sprinkled across the top. The filling sits mounded and rounded on the mushrooms, creating a soft, inviting contrast in texture and color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz portobello mushrooms
8 oz cream cheese (softened)
1/4 cup powdered parmesan cheese
1/3 cup sour cream
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
Fresh parsley (to garnish)

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: Rinse the mushrooms and dry them thoroughly. Remove the stems and set aside.
Step 3: Place the mushroom caps, gill side up, in a baking dish.
Step 4: In a bowl, combine the cream cheese, powdered parmesan, sour cream, oregano, garlic powder, onion powder, salt, pepper, and basil. Mix until smooth and well blended.
Step 5: Spoon the cheese mixture evenly into each mushroom cap, filling the cavity.
Step 6: Bake in the preheated oven for 20 to 25 minutes, or until the tops are lightly browned and the filling is heated through.
Step 7: Remove from the oven and garnish with freshly chopped parsley before serving.

Tips & Variations

Try adding cooked spinach or chopped sun-dried tomatoes to the filling for extra flavor and texture.
For a vegan version, substitute cream cheese and sour cream with plant-based alternatives.
Use fresh herbs like thyme or rosemary for a different aromatic profile.
To enhance mushroom flavor, sauté the mushroom caps lightly before stuffing.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350-degree oven for about 10 minutes or until heated through to maintain texture and flavor.

How to Serve

The image shows a white oval baking dish filled with dark brown mushroom caps topped with a fluffy, golden-browned, creamy white cheese filling. Each stuffed mushroom is garnished with small pieces of green herbs, scattered across the creamy cheese topping and the cooking juices pooled at the bottom of the dish. The mushrooms are arranged close together, filling most of the dish, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mushrooms ahead of time?

Yes, you can assemble the stuffed mushrooms up to a day in advance, keep them refrigerated, and bake just before serving.

Can I use other types of mushrooms?

Portobellos are ideal for stuffing due to their size and structure, but you can try large white or cremini mushrooms for a smaller bite-sized version.

Stuffed Portobello Mushrooms with Cream Cheese and Parmesan Recipe

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★★★★★

4.7 from 135 reviews

Deliciously creamy and savory stuffed portobello mushrooms filled with a blend of cream cheese, parmesan, and aromatic herbs, baked to golden perfection and garnished with fresh parsley. This easy-to-make appetizer or side is perfect for gatherings or a tasty vegetarian treat.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Mushrooms

16 oz portobello mushrooms

Filling

8 oz cream cheese, softened
1/4 cup powdered parmesan cheese
1/3 cup sour cream
1/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil

Garnish

fresh parsley, chopped

Instructions

Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the mushrooms.
Prepare Mushrooms: Rinse the portobello mushrooms under cold water and pat them dry completely. Remove the stems carefully to create space for the filling.
Arrange Mushrooms: Place the mushroom caps upside down in a baking dish, ensuring they are stable and ready for stuffing.
Make Filling: In a medium bowl, combine the softened cream cheese, powdered parmesan cheese, sour cream, oregano, garlic powder, onion powder, salt, pepper, and basil. Beat together until the mixture is smooth and well blended.
Stuff Mushrooms: Using a spoon, fill each mushroom cap generously with the prepared cheese mixture.
Bake: Place the baking dish in the preheated oven and bake the stuffed mushrooms for 20 to 25 minutes, or until the tops are beautifully browned and the filling is hot and bubbling.
Garnish and Serve: Remove from oven, sprinkle with freshly chopped parsley for a burst of color and flavor, and serve warm.

Notes

For an extra cheesy texture, sprinkle additional parmesan on top before baking.
Can be prepared ahead and refrigerated; bake when ready to serve.
To make this recipe vegan, substitute cream cheese and sour cream with plant-based alternatives and ensure parmesan is vegan-friendly.
Serve as an appetizer or a hearty side dish alongside salads or grilled meats.

Keywords: Stuffed Portobello Mushrooms, Baked Mushrooms, Vegetarian Appetizer, Cream Cheese Stuffed Mushrooms, Easy Party Recipe