Cheese-Stuffed Portobello Mushrooms with Garlic Butter
Large portobello mushroom caps filled with a savory blend of cream cheese, mozzarella, and herbs, baked to golden perfection and topped with garlic butter. This mediterranean-inspired keto (keto, vegetarian) ready in about 30 minutes pairs large portobello mushroom caps, softened cream cheese, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 3, minced garlic cloves
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Clean 4 large portobello mushroom caps and remove stems. Brush each cap with 2 tbsp olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: In a bowl, mix 4 oz softened cream cheese, 1 cup shredded mozzarella, 1/4 cup grated parmesan, 2 tbsp chopped fresh parsley, and 1 minced garlic clove until well combined.
- Step 3: Spoon the cheese mixture evenly into each mushroom cap, mounding slightly.
- Step 4: In a small saucepan, melt 3 tbsp unsalted butter with remaining 2 minced garlic cloves over low heat for 2 minutes until fragrant.
- Step 5: Place stuffed mushrooms on a baking sheet and bake for 15-18 minutes until cheese is bubbly and golden.
- Step 6: Remove from oven and drizzle each mushroom with warm garlic butter before serving.
Frequently asked questions
How long does Cheese-Stuffed Portobello Mushrooms with Garlic Butter take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheese-Stuffed Portobello Mushrooms with Garlic Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep softened cream cheese from drying out.
Can I substitute ingredients in Cheese-Stuffed Portobello Mushrooms with Garlic Butter?
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-Stuffed Portobello Mushrooms with Garlic Butter 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-Stuffed Portobello Mushrooms with Garlic Butter keto?
Yes — this recipe is tagged keto, vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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