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–+ servings
Stuffed Portobello Mushrooms

Savory Stuffed Portobello Mushrooms You’ll Crave Tonight

Creamy Three-Cheese Stuffed Portobello Mushrooms are a customizable, gluten-free, low-calorie dish that makes for an impressive meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 mushrooms
Course: Appetizers
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 large Portobello Mushrooms choose large ones for generous portions
  • 1 cup Ricotta Cheese can be substituted with part-skim for a lighter option
  • 1 cup Mozzarella Cheese for a vegan twist, opt for dairy-free mozzarella
  • 1/2 cup Parmesan Cheese consider using nutritional yeast for a vegan alternative
  • 3 cloves Garlic fresh is best for maximum taste
  • 1/4 cup Parsley can substitute with basil or thyme
  • 1 tablespoon Italian Herbs a blend of oregano and thyme works wonders
For Roasting
  • 2 tablespoons Olive Oil feel free to use avocado oil as a substitute

Equipment

  • Oven
  • Baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather all your ingredients and equipment.
  2. Carefully clean the large Portobello mushrooms under running water. Gently remove the stems.
  3. In a mixing bowl, combine ricotta, mozzarella, Parmesan cheeses, minced garlic, chopped parsley, and Italian herbs. Stir well.
  4. Generously spoon the cheese mixture into each mushroom cap.
  5. Drizzle or brush the tops of the filled mushroom caps with olive oil.
  6. Place the baking sheet in the preheated oven and bake for about 25 minutes.
  7. Once baked, let the mushrooms rest for a few minutes and serve warm.

Nutrition

Serving: 1mushroomCalories: 280kcalCarbohydrates: 10gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 300mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 250IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store baked mushrooms in an airtight container for up to 3 days. Reheat in the oven for best texture.

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