Triple Cheese and Corn-Stuffed Portobello Mushrooms
User Reviews
0.0
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 baby Portobellos
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Calories
184 kcal
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Course
Appetizer
Triple Cheese and Corn-Stuffed Portobello Mushrooms
This is a fast and easy recipe and makes for a fuss-free appetizer that any mushroom fan will adore. Double or triple the recipe as needed for parties. Baby portobellos are stuffed with a blend of cream cheese, corn salsa, Parmesan, Panko breadcrumbs, and are topped with mozzarella before being baked until golden. If you can’t find baby bellos, use 4 full-size Portobellos. The corn salsa adds mild spice and texture to the creamy, cheesy stuffing mixture, and the breadcrumbs add bulk and extra flavor. I like to add a pinch of cayenne for flavor, and it doesn’t make the mushrooms spicy, but it’s optional. The glorious, gooey, melted cheese is what makes the shrooms pure comfort food. And because they’re mini, they’re so poppable.
Ingredients
- 8 baby portobello mushrooms cleaned with stems removed
- 2 tablespoons olive oil drizzled
- 4 ounces cream cheese very soft (lite is okay)
- ½ cup corn-based salsa (I used Trader Joe’s Corn and Chile Tomato-Less Salsa
- ½ cup grated Parmesan cheese fresh or green can
- ½ cup panko breadcrumbs
- salt and pepper optional and to taste
- pinch chili powder or cayenne optional and to taste
- about 1/2 cup loosely packed mozzarella cheese divided
Instructions
- Preheat oven to 400F. Line a baking sheet with a Silpat, parchment, or foil; set aside.
- Place mushrooms on baking sheet, gill side up.
- Evenly drizzle with olive oil. Whatever oil collects on baking sheet, slide the mushrooms through it so the cap sides are lightly oiled too; set aside.
- In a large bowl, add the cream cheese (the softer it is, the easier stirring is), corn salsa, and stir to combine.
- Add the Parmesan, breadcrumbs, optional salt and pepper, optional chili powder or cayenne, and stir to combine.
- Evenly distribute the mixture among the mushrooms, filling the center cavity of each mushroom with about 1/4 cup of filling.
- Evenly top each mushroom with a generous pinch of mozzarella, about 2 tablespoons each.
- Bake for about 15 to 17 minutes, or until cheese has melted, is bubbly and golden brown. Serve immediately. Mushrooms are best warm and fresh, but will keep airtight for up to 3 days in the fridge; reheat gently if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8baby Portobellos
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 184kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 327mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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