Cheese and Herb-Stuffed Portobello Mushrooms

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Large Portobello mushroom caps filled with a savory mixture of cream cheese, cheddar, garlic, and fresh herbs, baked to golden perfection for a satisfying keto appetizer or side. This Mediterranean-inspired keto recipe (vegetarian), ready in about 30 minutes, pairs large Portobello mushrooms, cream cheese, sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 210 cal/serving

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Ingredients

4 caps large Portobello mushrooms
4 oz softened cream cheese
1/2 cup shredded sharp cheddar cheese
1 minced garlic clove
2 tbsp chopped fresh parsley
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp grated parmesan cheese

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Instructions

Step 1: Preheat oven to 375°F. Clean 4 large Portobello mushroom caps and remove stems. Brush each cap with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: In a bowl, mix together 4 oz softened cream cheese, 1/2 cup shredded sharp cheddar cheese, 1 minced garlic clove, and 2 tbsp chopped fresh parsley until combined.
Step 3: Spoon the cheese mixture evenly into each mushroom cap, pressing down gently. Sprinkle 2 tbsp grated Parmesan cheese over the top.
Step 4: Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20 minutes until the mushrooms are tender and the cheese filling is bubbly and golden.
Step 5: Let cool for 5 minutes before serving as a keto-friendly snack or side.