Cheese and Herb-Stuffed Portobello Mushrooms with Walnut Pesto
Large portobello mushroom caps filled with a savory blend of cheeses and herbs, topped with a crunchy walnut pesto for a satisfying keto appetizer or light dinner. This mediterranean-inspired keto (keto, vegetarian) ready in about 35 minutes blends large portobello mushroom caps, softened cream cheese, shredded mozzarella cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 large portobello mushroom caps
- 4 oz, softened cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 2 cloves, minced garlic cloves
- 3 tbsp, divided olive oil
- 1/3 cup, toasted walnuts
- 1 tbsp lemon juice
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Preheat oven to 400°F. Clean 4 large portobello mushroom caps by removing stems and wiping with a damp cloth. Brush both sides with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: In a bowl, combine 4 oz softened cream cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup grated parmesan cheese, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh basil, 2 minced garlic cloves, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix until well combined.
- Step 3: Spoon the cheese mixture evenly into each mushroom cap, pressing lightly to fill and mound.
- Step 4: Place stuffed mushrooms on a baking sheet and bake for 15-18 minutes until mushrooms are tender and cheese is melted and bubbly.
- Step 5: Meanwhile, prepare walnut pesto by blending 1/3 cup toasted walnuts, 1 tbsp lemon juice, and 1 tbsp olive oil in a food processor until coarse but well combined. Add salt and pepper to taste.
- Step 6: Remove mushrooms from oven, drizzle each with walnut pesto, and serve warm.
Frequently asked questions
How long does Cheese and Herb-Stuffed Portobello Mushrooms with Walnut Pesto take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cheese and Herb-Stuffed Portobello Mushrooms with Walnut Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cheese and Herb-Stuffed Portobello Mushrooms with Walnut Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheese and Herb-Stuffed Portobello Mushrooms with Walnut Pesto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheese and Herb-Stuffed Portobello Mushrooms with Walnut Pesto keto?
Yes — this recipe is tagged keto, vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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