Creamy Mushroom & Chive Stuffed Portobellos
Juicy portobello mushroom caps filled with a rich, savory blend of sautéed mushrooms, cream cheese, and fresh chives, baked until golden and bubbly for a satisfying vegetarian keto meal. This vegetarian-inspired vegetarian (vegetarian, low-carb) ready in about 35 minutes pairs large portobello mushrooms, butter, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 3 tbsp butter
- 1 cup cremini mushrooms
- 1/2 cup cream cheese
- 1/4 cup parmesan cheese
- 2 tbsp fresh chives
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Remove stems from portobello caps and brush the caps with 1 tbsp melted butter. Season the caps with 1/4 tsp salt and 1/4 tsp black pepper, then place gill-side up on a parchment-lined baking sheet.
- Step 2: Melt 2 tbsp butter in a skillet over medium heat, add 1 cup sliced cremini mushrooms, and cook for 6-8 minutes until golden and liquid evaporates. Remove from heat and stir in 1/2 cup softened cream cheese, 1/4 cup grated parmesan, 2 tbsp chopped fresh chives, and 1/2 tsp garlic powder until smooth and creamy.
- Step 3: Fill each portobello cap with the mushroom mixture, pressing gently to pack. Bake for 12-15 minutes until the filling is bubbling and the mushroom caps are tender. Let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Mushroom & Chive Stuffed Portobellos take to make?
Total time is about 35 minutes (20 min prep + 15 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 Mushroom & Chive Stuffed Portobellos?
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 Mushroom & Chive Stuffed Portobellos?
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 Mushroom & Chive Stuffed Portobellos 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 Mushroom & Chive Stuffed Portobellos 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
