Stuffed Portobello Mushrooms
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
487 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
American
Stuffed Portobello Mushrooms
Description
Stuffed Portobello Mushrooms begin with roasted mushroom caps that provide a meaty, earthy base. The filling hybridizes cream cheese and sour cream whipped until fluffy, folded with sautéed onions, garlic, chopped mushroom stems and red bell pepper. Adding cooked chicken or artichokes and spinach gives substance and moisture, while a blend of mozzarella and parmesan cheeses adds richness and meltiness.
The mushrooms are filled and topped with shredded mozzarella before baking to heat the filling thoroughly and brown the cheese topping. This results in a creamy, savory dish with a balance of tender mushroom and smooth filling textures.
These make an appealing main or side dish. Garnishing with fresh herbs can brighten the flavor and appearance. Leftovers keep well for several days and reheat nicely in the oven.
To avoid watery filling, squeeze excess moisture from thawed spinach before mixing. Filling quantities may vary with mushroom size; extra filling can be repurposed for other vegetables.
Ingredients
- 4 portobello mushrooms
- 2 tablespoons olive oil
- ½ yellow onion finely diced
- 2 cloves garlic minced
- ¼ cup red bell pepper finely diced
- 4 ounces cream cheese softened
- ¼ cup sour cream
- 2 cups chicken or 14 oz diced artichokes, cooked, chopped
- 5 ounces spinach thawed and squeezed dry, frozen, chopped
- 1 cup mozzarella cheese divided, shredded
- ½ cup Parmesan Cheese shredded
- ½ teaspoon black pepper or to taste
- ¼ teaspoon salt or to taste
Instructions
- Preheat oven to 425°F. Grease a rimmed baking sheet.
- Prepare the portobello mushrooms by removing the stems and scraping out the gills on the underside. Discard the gills.
- Brush both sides of the mushrooms with 2 tablespoons of olive oil and place them cap-side down on the prepared baking sheet. Roast for 10 minutes.
- Meanwhile, finely chop the mushroom stems. In a non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, garlic, mushroom stems, and red bell pepper. Cook until tender, approximately 5 minutes.
- In a medium bowl combine cream cheese and sour cream with a hand mixer until fluffy. Fold in the cooked onion mixture, chicken (or diced artichokes), spinach, ½ cup mozzarella cheese, and parmesan cheese. Season with salt and pepper.
- Flip the mushrooms over and fill with the chicken mixture. Top with the remaining ½ cup of mozzarella cheese.
- Bake for 12-16 minutes or until heated through and the cheese is browned.
Notes
- Substitute cooked chicken with diced marinated artichokes for a vegetarian option.
- Roast mushrooms first to remove excess moisture and ensure filling isn't watery.
- Thoroughly squeeze thawed spinach to avoid extra liquid in the filling.
- Extra filling can be used to stuff smaller mushrooms or bell peppers.
- Garnish with fresh herbs like parsley or basil for added flavor and presentation.
- Store leftovers in the refrigerator in a covered container for up to 4 days; reheat in the oven until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487 | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 112mg | 37% |
| Sodium | 708mg | 30% |
| Potassium | 684mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5295IU | 106% |
| Vitamin C | 16mg | 18% |
| Calcium | 356mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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