Creamy Avocado and Cheese Stuffed Portobello Mushrooms
Hearty portobello caps filled with a luscious avocado-cream cheese mixture, baked until golden for a satisfying vegetarian keto main course. This american-inspired vegetarian (vegetarian, keto) ready in about 35 minutes pairs large portobello mushrooms, ripe avocado, cream 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 mushrooms
- 1 ripe avocado
- 1/4 cup cream cheese
- 1/4 cup cheddar cheese
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Brush 4 large portobello caps (stems removed) with 1 tbsp olive oil and place on a baking sheet, gill-side up.
- Step 2: In a bowl, mash 1 ripe avocado, then mix with 1/4 cup softened cream cheese, 1/4 cup grated cheddar cheese, 1 tbsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
- Step 3: Spoon the avocado mixture evenly into each mushroom cap, filling to the top, and sprinkle any remaining cheese on top.
- Step 4: Bake for 15-20 minutes until mushrooms are tender and filling is golden. Let rest 5 minutes before serving for a creamy, satisfying keto meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Avocado and Cheese Stuffed Portobello Mushrooms take to make?
Total time is about 35 minutes (15 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 Creamy Avocado and Cheese Stuffed Portobello Mushrooms?
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 large portobello mushrooms from drying out.
Can I substitute ingredients in Creamy Avocado and Cheese Stuffed Portobello Mushrooms?
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 Creamy Avocado and Cheese Stuffed Portobello Mushrooms 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 Creamy Avocado and Cheese Stuffed Portobello Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
