Creamy Avocado-Cheddar Stuffed Portobello Mushrooms
Savory portobello caps filled with a velvety avocado-cheddar mixture, baked until golden and packed with healthy fats. This mediterranean-inspired keto (vegetarian, low-carb) ready in about 40 minutes pairs large portobello mushrooms, medium, mashed avocado, finely grated sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 medium, mashed avocado
- 1/4 cup, finely grated sharp cheddar cheese
- 2 tbsp heavy cream
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp olive oil
- 1/8 tsp salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). Remove stems from 4 large portobello mushrooms and scrape out gills with a spoon. Brush mushroom caps with 1 tsp olive oil and sprinkle with 1/8 tsp salt.
- Step 2: In a bowl, combine 1 mashed medium avocado, 1/4 cup grated sharp cheddar cheese, 2 tbsp heavy cream, 1/4 tsp garlic powder, and 1/2 tsp dried oregano until smooth and creamy.
- Step 3: Spoon avocado mixture evenly into each mushroom cap, filling to the top. Place mushrooms on a parchment-lined baking sheet.
- Step 4: Bake for 22-25 minutes until mushrooms are tender and filling is golden around the edges, bubbling gently.
- Step 5: Let rest for 5 minutes before serving to allow filling to set. Garnish with extra oregano if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Avocado-Cheddar Stuffed Portobello Mushrooms take to make?
Total time is about 40 minutes (15 min prep + 25 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-Cheddar 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-Cheddar 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-Cheddar 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-Cheddar Stuffed Portobello Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
